Pumpkin Coffee Cake
INGREDIENTS TOPPING: 1/4 cup packed brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cold butter or margarine 1/2 cup chopped pecans CAKE: 1/2 cup butter or margarine, softened 1 cup sugar 2 eggs 1 cup (8 ounces) sour cream 1/2 cup canned or cooked pumpkin 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt SERVINGS 16-20 CATEGORY Breads METHOD Baked PREP 20 min. COOK 40 min. TOTAL 60 min. DIRECTIONS In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
