Sour Cream Pumpkin Coffee Cake

Filed under: Baked Goods, Baked Goods - Quickbreads, Breads, Breads - Quick, Breakfast, Breakfast - Breads, Cakes, Cakes - Bundt Cakes, Holiday - Thanksgiving.

A favorite of our guests! From the pumpkin to the streusal topping it's hard to just have one piece!

Ingredients: batter
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream

Ingredients: filling
16 oz. can solid pack pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Ingredients: streusel
1 cup brown sugar, firmly packed
1/3 cup butter or margarine
2 teaspoon cinnamon
1 cup nuts, chopped

Preheat oven to 325 degrees. Cream butter, sugar and vanilla in mixing bowl. Add eggs, beating well. In a separate bowl, combine flour, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with sour cream.

Pumpkin mixture
In a separate bowl, combine pumpkin, beaten egg, 1/3 C sugar, and pie spice. Spoon half of the batter into a 13" x 9" x 2" prepared baking pan. Spread to corners.

Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.

Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle streusel over top.

Bake 50-60 minutes or until toothpick inserted in center comes out clean. Remove and cool on wire rack.

Recipe Summary:
Yield: 16 pieces
Prep Time: 25 minutes
Cook Time: 50-60 minutes

Other recipes by Inn at Riverbend:
Tropical Banana Bread From Inn At Riverbend

Recipe Provided By:
Inn at Riverbend
Pearisburg, VA

Pearisburg Bed and Breakfast Inns