Sour Cream Pumpkin Coffee Cake Recipe served at our Duluth B&B

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I picked up the new winter edition of Taste of Home magazine which is all about Breakfast and Brunch.  There are dozens of recipes that I want to try and this morning was the beginning.  I prepared Sour Cream Pumpkin Coffee Cake for our guests and they really enjoyed it along with Cheddar Ham Potato Strata, fresh fruit, and apple date scones with my homemade apple butter.  The uniqueness of this coffee cake is the pumpkin filling that, to me, almost tastes like pumpkin pie.  Enjoy and we hope to greet you soon at The Firelight Inn on Oregon Creek Bed and Breakfast!

B&B Coffee Cake

Delicious sour cream pumpkin coffee cake served at The Firelight Inn on Oregon Creek Bed and Breakfast

1 cup packed brown sugar
1/4 cup flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans

Batter:
1/2 cup softened butter
3/4 cup sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream

Filling:
1 can pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

In a small bowl, combine the brown sugar, flour and pumpkin pie spice.  Cut in butter until crumbly.  Stir in pecans; set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in vanilla.

Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.

Spread half of batter into a greased 13 inch by 9 inch baking dish.  Sprinkle with half of the streusel.  Combine the pumpkin, egg, sugar and pumpkin pie spice, drop by tablespoons over streusel and spread evenly.  Top with remaining batter.  Sprinkle with remaining streusel.

Bake at 325 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Bakes 15 servings.

Joy Fischer
The Firelight Inn on Oregon Creek Bed and Breakfast

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