Monday, October 15, 2007

Pumpkin Coffee Cake

If you only try one new recipe this Fall, THIS is the recipe to try. This was so moist, and so delicious and I can't WAIT to make it again. If you like, you can always substitute your favorite cream cheese frosting recipe for the topping, but I prefer it with the original topping in this recipe.


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

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

  1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
  2. 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.
  3. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
  4. 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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