Sour Cream Pumpkin Coffeecake * – Breakfasts

——————————PATTI – VDRJ67A—————————— 1/2 c Butter; softened

3/4 c Sugar

1 ts Vanilla

3 Eggs

2 c Flour

1 ts Baking powder

1 ts Baking soda

1 c Sour cream

——————————PUMPKIN MIXTURE—————————— 16 oz Solid pack pumpkin

1 Egg; slightly beaten

1/3 c Sugar

1 ts Pumpkin pie spice

———————————-STREUSEL———————————- 1 c Brown sugar; firmly packed

1/3 c Butter

2 ts Cinnamon

1 c Nuts; chopped

Cream butter, sugar and vanilla in mixer bowl. Add eggs, beating well. Combine flour, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, sugar and pie spice. Spoon half of batter in 9×13″ baking dish; spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle with remaining streusel. Bake at 325~ for 50-60 minutes or until tested done. STREUSEL: Cut sugar into butter; add cinnamon until blended. Stir in chopped nuts. —–