A Pumpkin Treat

Let's be honest, fall screams pumpkin. We always have a few cans on hand this time of year and last week I was in a baking mood.  I also had a container of sour cream that we needed to use, so I quickly began scanning online recipes and came across this gem from "The Sweets Life".....

Pumpkin Sour Cream Coffee Cake

Ingredients:

-½ cup margarine

-¾ cup sugar

-1 tsp vanilla extract

-3 large eggs

-2 cups all-purpose flour

-1 tsp baking powder

-1 tsp baking soda

-1 cup sour cream

-1 can pumpkin

-1 large egg, lightly beaten

-1/3 cup sugar

-1 tsp pumpkin pie spice

Brown Sugar Streusel:

-1 cup firmly packed brown sugar

-2 tsp ground cinnamon

-1/3 cup margarine, softened

-1 cup pecans, chopped

Directions:

1. Beat margarine, ¾ cup sugar, and vanilla at medium speed with an electric mixer until creamy; add 3 eggs, beating well.

2. Combine flour, baking powder, and baking soda. Add dry ingredients alternately with sour cream to sugar mixture, beating well after each addition.

3. Combine pumpkin, egg, 1/3 cup sugar, and pumpkin pie spice, stirring well; set aside. Prepare Brown Sugar Streusel by combining all ingredients in a small bowl and stirring well.

4. Spoon half of the batter into a 9 x 13 pan lightly coated with cooking spray; sprinkle with half of Brown Sugar Streusel. Spread all of the pumpkin mixture over streusel. Spread remaining batter over pumpkin mixture and sprinkle with remaining streusel.

5. Bake at 325F for 50-60 minutes or until golden brown.

 

recipe and photo source
 

I brought a lot of the cake to school, and my teacher friends loved it! The cake is super moist and buttery (and soooo not healthy....everything in moderation, right!?).  The one caveat to the cake is that you need to eat it within around two days, or else the pumpkin becomes sour. Otherwise, the coffee cake was super easy to make and I would highly recommend it!