We enjoyed this scrumptious coffeecake Sunday morning...............it originally called for 1/4c. of pumpkin, but I didn't that was enough so I added 1/4c. extra. Still great even though a little tweaked..............
Chef Hannah
INGREDIENTSTOPPING:
2 tablespoons packed brown sugar
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
1/4 cup chopped pecans
CAKE:
1/4 cup butter or margarine, softened
1/2 cup sugar
1 eggs
1/2 cup sour cream
1/4 or 1/2c. depending an the amount of pumpkin flavor you want!
canned or cooked pumpkin
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
DIRECTIONS
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.
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
DIRECTIONS
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.
3 comments:
I just found your blog! My goodness this is so neat. I MUST try this cake sometime :).
God bless both of you!
~Shelley W.
Yum to anything pumpkin! I've never seen it used in coffee cake before.
love the violin picture! i'm a cellist... i think i'll add a pic me and mine too! :)
nice site. i wish my sis was with me here so we can do this also!
Post a Comment