Friday, October 24, 2014

Pumpkin-Streusel Coffee Cake

Moist cake with a yummy pumpkin filling!

Let me start off by confessing, "I am bananas about pumpkin!"  I know it's not for everyone, but it's definitely for me. 

This coffee cake is one for the books...and the perfect fall dessert.   The cake is tender and moist, with a pumpkin pie-streusel layer, then topped with more cake and finally, the rest of the streusel sprinkled over the top.   It's just fabulous in looks and flavor!

I've listed this under desserts, but, how good would a piece of this cake with a cup of coffee be for breakfast?  I'm thinkin' "pretty good!"  Wink!


1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
I'm ready for my close-up, Mr. Demille  :)
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream


1 3/4 c. pumpkin
1 egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Streusel Topping:
1 c. brown sugar, packed
1/3 c. butter, softened
2 tsp. cinnamon

Preheat oven to 325'F.   Spray a 9x13" pan.

Combine ingredients for Streusel Topping; set aside for later.

Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well. 

Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream.

Combine pumpkin, 1 egg, 1/3 cup sugar, and pumpkin spice.

Spoon 1/2 of batter in a prepared 9 x 13 pan.  (It's thick and looks like it's not enough, but it will rise up into a beautiful, moist cake.)  Sprinkle 1/2 of streusel over batter.  Spread pumpkin mix over streusel.  Spread remaining batter over pumpkin.  Sprinkle remaining streusel on top.

Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean.
Serves 12.   Refrigerate left-overs, if you have any!

"As Christians, we should be very careful on how we live...our life is a permanent sermon."  -Annonymous

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