The best delicious Sour Cream Pumpkin Coffeecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream Pumpkin Coffeecake recipe today!
Hello my friends, this Sour Cream Pumpkin Coffeecake recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream Pumpkin Coffeecake is amazingly delicious, and addictive, everyone will be asking for more Sour Cream Pumpkin Coffeecake.
What Makes This Sour Cream Pumpkin Coffeecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream Pumpkin Coffeecake.
Ready to make this Sour Cream Pumpkin Coffeecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-PATTI-
————————VDRJ67A———-
~
1/2 c Butter; softened
3/4 c Sugar
1 ts Vanilla
3 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 c Sour cream
~-PUMPKIN; ?-
————————MIXTURE———-
~
16 oz Solid pack pumpkin
1 Egg; slightly beaten
1/3 c Sugar
1 ts Pumpkin pie spice
~-STREUSEL———;
?
: H
1 c Brown sugar; firmly packed
1/3 c Butter
2 ts Cinnamon
1 c Nuts; chopped
Cream butter, sugar and vanilla in mixer bowl. Add eggs, beating well.
Combine flour, baking powder, and baking soda. Add dry ingredients to
butter mixture alternately with sour cream. Combine pumpkin, beaten egg,
sugar and pie spice. Spoon half of batter in 9×13″ baking dish; spread to
corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over
streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle
with remaining streusel. Bake at 325~ for 50-60 minutes or until tested
done.
STREUSEL: Cut sugar into butter; add cinnamon until blended. Stir in
chopped nuts.
Yields
12 Servings
Leave a Reply