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This is a moist and delicious pumpkin coffee cake made with sour cream and topped with pecans and an optional powdered sugar glaze.
Pumpkin Coffee Cake
Coffee Cake:
3 cups flour
2 teaspoons baking powder
1-1/2 teaspoons Spice Islands Pumpkin Pie Spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons 100% Pure Bourbon Vanilla Extract
1 cup canned pumpkin
1 cup sour cream
Topping:
3/4 cup brown sugar
3/4 cup chopped pecans
1/2 cup flour
5 tablespoons butter
1-1/2 teaspoons Spice Islands Ground Saigon Cinnamon
Optional Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter
1/2 teaspoon 100% Pure Bourbon Vanilla Extract
Directions:
Makes: 12 servings
Prep Time: 20 minutes
Bake Time: 45 to 50 minutes
Cool Time: 20 minutes
Preheat oven to 325°F. Grease 13 x 9-inch pan; set aside.
Coffee Cake:
Combine flour, baking powder, pumpkin pie spice, baking soda and salt in a medium size bowl and set aside. Cream butter and sugar until light and fluffy with an electric mixer in a large bowl. Add eggs and vanilla; mix until well blended. Add pumpkin and sour cream and mix well. Fold in flour mixture and pour into prepared pan.
Topping:
Mix brown sugar, flour and cinnamon in a medium bowl. Cut in butter. Mix in pecans. Sprinkle topping on top of cake batter. Bake for 45 to 50 minutes. Remove from oven and cool for 20 minutes.
If desired, combine all glaze ingredients and drizzle over cooled cake.
Source: Courtesy © 2009 ACH Foods. All Rights Reserved.
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