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Thursday, November 4, 2010

Pumpkin Sour Cream Coffee Cake

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My mom made this coffee cake last time I was home and it took five of us two days to eat the entire 9 x 13 pan of it. We raved about it the first morning over breakfast, my dad requesting it be made again on Thanksgiving morning, my sister declaring she wanted it for breakfast every morning. The second morning, we opted to eat more coffee cake instead of going out to breakfast. Yes, it's that good.

I immediately took down the recipe and emailed Ryan before I headed back home, asking him to pick up  some sour cream so I could make this wonderful coffee cake. Everyone I shared this with couldn't get over how moist the cake was, and the gooey pumpkin filling made this even better than your standard coffee cake. I recommend storing yours in the fridge; I loved how it tasted cold! 

Paired with coffee and some fruit, this would make an excellent Thanksgiving morning breakfast...or every morning breakfast!
Pumpkin Sour Cream Coffee Cake
-½ cup margarine
-¾ cup sugar
-1 tsp vanilla extract
-3 large eggs
-2 cups all-purpose flour
-1 tsp baking powder
-1 tsp baking soda
-1 cup sour cream
-1 can pumpkin
-1 large egg, lightly beaten
-1/3 cup sugar
-1 tsp pumpkin pie spice
-Brown Sugar Streusel

Brown Sugar Streusel:
-1 cup firmly packed brown sugar
-2 tsp ground cinnamon
-1/3 cup margarine, softened
-1 cup pecans, chopped


1. Beat margarine, ¾ cup sugar, and vanilla at medium speed with an electric mixer until creamy; add 3 eggs, beating well.

2. Combine flour, baking powder, and baking soda. Add dry ingredients alternately with sour cream to sugar mixture, beating well after each addition.

3. Combine pumpkin, egg, 1/3 cup sugar, and pumpkin pie spice, stirring well; set aside. Prepare Brown Sugar Streusel by combining all ingredients in a small bowl and stirring well.

4. Spoon half of the batter into a 9 x 13 pan lightly coated with cooking spray; sprinkle with half of Brown Sugar Streusel. Spread all of the pumpkin mixture over streusel. Spread remaining batter over pumpkin mixture and sprinkle with remaining streusel.
5. Bake at 325F for 50-60 minutes or until golden brown.