Post by Loupy on Oct 1, 2018 23:38:30 GMT -7
Sour Cream Pumpkin Coffee Cake
From: Kevin Lynch @ www.closetcooking.com/sour-cream-pumpkin-coffee-cake/
I certainly have been into the pumpkins this season and next on my list was this recipe for a sour cream pumpkin coffeecake that I recently saw on Megan’s Cookin . You just can’t go wrong with coffeecakes and with the layer of pumpkin and a streusel topping I immediately knew that I would have to make this one. I used the recipe pretty much as it was, though I replaced some of the flour with whole wheat flour and of course I used my own home made pumpkin puree . The ingredient list may be a little long but this coffeecake is pretty easy to make with the hardest part being waiting for it to cool down enough to get into it. The coffeecake was nice and light and the layer of pumpkin kept it nice and moist. I really enjoyed the layer of pumpkin pie filling and using part of the streusel topping with the pumpkin layer was a nice touch. I am looking forward to breakfasts this week!
Makes: 9 servings
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
2 teaspoons cinnamon
1/3 cup butter (melted)
1 cup chopped nuts
Directions
Mix the flours, baking powder and soda in a bowl.
Cream the butter and sugar in another bowl.
Mix the vanilla extract and eggs into the butter and sugar.
Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
Mix the nuts into the streusel.
Pour half of the batter into a greased 8x8x2 inch baking dish for a thicker cake.
Or use a 9x13x1.5+ for an thinner cake.
Sprinkle on half of the streusel.
Pour the pumpkin mixture on next.
Pour the remaining batter on top.
Sprinkle on the remaining streusel.
Bake in a preheated 350F/180C until a toothpick pushed in to the center comes out clean, about 45-60 minutes.
For the 8x8x2 inch baking dish or 35-45 minutes for a 9x13x1.5+ baking dish.
From: Kevin Lynch @ www.closetcooking.com/sour-cream-pumpkin-coffee-cake/
I certainly have been into the pumpkins this season and next on my list was this recipe for a sour cream pumpkin coffeecake that I recently saw on Megan’s Cookin . You just can’t go wrong with coffeecakes and with the layer of pumpkin and a streusel topping I immediately knew that I would have to make this one. I used the recipe pretty much as it was, though I replaced some of the flour with whole wheat flour and of course I used my own home made pumpkin puree . The ingredient list may be a little long but this coffeecake is pretty easy to make with the hardest part being waiting for it to cool down enough to get into it. The coffeecake was nice and light and the layer of pumpkin kept it nice and moist. I really enjoyed the layer of pumpkin pie filling and using part of the streusel topping with the pumpkin layer was a nice touch. I am looking forward to breakfasts this week!
Makes: 9 servings
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
2 teaspoons cinnamon
1/3 cup butter (melted)
1 cup chopped nuts
Directions
Mix the flours, baking powder and soda in a bowl.
Cream the butter and sugar in another bowl.
Mix the vanilla extract and eggs into the butter and sugar.
Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
Mix the nuts into the streusel.
Pour half of the batter into a greased 8x8x2 inch baking dish for a thicker cake.
Or use a 9x13x1.5+ for an thinner cake.
Sprinkle on half of the streusel.
Pour the pumpkin mixture on next.
Pour the remaining batter on top.
Sprinkle on the remaining streusel.
Bake in a preheated 350F/180C until a toothpick pushed in to the center comes out clean, about 45-60 minutes.
For the 8x8x2 inch baking dish or 35-45 minutes for a 9x13x1.5+ baking dish.
