Pumpkin Coffee Cake recipe (Dessert)

Ingredients

Yield: 16 servings

¼ cups packed brown sugar
¼ cups sugar
½ teaspoons ground cinnamon
2 tablespoons cold butter or margarine
½ cups chopped pecans
CAKE:
½ cups butter or margarine, softened
1 cup sugar
2   eggs
1 cup sour cream
½ cups canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoons pumpkin pie spice
¼ teaspoons salt

Posted by Irene on Oct 11, 2008
   

Instructions

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 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

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