Sour Cream Pumpkin Coffeecake
Submitted by ljgriffith on October 09, 2002 at 10:41 pm

DESCRIPTION
Sour Cream Pumpkin Coffeecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
A great recipe that I make all the time, and a favorite of my dear father-in-law. It comes from Nestle's "Best Ever Cookies."

1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. ground allspice
2 tsp. butter or margarine

3 cups all-purpose flour
1 tbl. cinnamon
2 tsp. baking soda
1 tsp. salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
1 cup Libby's solid pack pumpkin
1 cup sour cream
2 tsp. vanilla extract

For streusel, combine brown sugar, cinnamon and allspice in a small bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly.

For batter, combine flour, cinnamon, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Beat in pumpkin, sour cream and vanilla extract. Gradually beat in the flour mixture.

Spoon half of the batter into a greased 12 cup fluted tube pan. Sprinkle streusel over batter, making sure streusel does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.

Bake in a preheeated 350 degree oven, for 55 to 60 minutes or until wooden pick comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto rack to cool. Makes 16 servings.