[realfood] Best Pumpkin Sour Cream Coffee Cake

Best Pumpkin Sour Cream Coffee Cake

 

 

Topping:
1/4 c. packed brown sugar
1/4 c. sugar
1/2 tsp ground cinnamon
2 T. cold butter or margarine
1/2 c. chopped pecans

Cake:
1/2 c. butter or margarine softened
1 c. sugar
2 eggs
1 c. sour cream
1/2 c. cooked or canned pumpkin
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. pumpkin pie spice
1/4 t. salt

 

 

In small bowl, combine sugars and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

In bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, add to creamed mixture alternating with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8' round pans. Sprinkle with topping. Bake at 325* for 40-50 minutes or until a toothpick inserted near the center comes out clean.

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