Just yesterday I was making Flo's Lemon Raspberry Coffee Cake. This was the third time I made this recipe since I keep sharing it with others or taking it to a fellowship meal so there is barely any left for us! I was also cooking the first pumpkin of the season so had fall food on my mind. I started thinking about coffee cake infused with pumpkin and spice and wondering if Flo had a pumpkin coffee cake.
Imagine my delight to check my email today and find this recipe from Flo. Mind reader! I can't wait to try it. I'm skipping out of my blogging vacation (I will be back to blogging! Promise. When I put away my pressure canner...) so that you can try it too.
Thanks Flo, for delighting our taste buds again.
Sour Cream Pumpkin Coffee Cake
Imagine my delight to check my email today and find this recipe from Flo. Mind reader! I can't wait to try it. I'm skipping out of my blogging vacation (I will be back to blogging! Promise. When I put away my pressure canner...) so that you can try it too.
Thanks Flo, for delighting our taste buds again.
Sour Cream Pumpkin Coffee Cake
Cake:
½ cup butter
¾ cup sugar
1 tsp vanilla
3 eggs
1 tsp pumpkin
pie spice
2 cups
all-purpose flour
1 tsp baking
powder
1 tsp baking
soda
1 cup sour cream
Streusel:
1 cup firmly
packed brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup chopped
nuts
Filling:
1 ¾ cup
pumpkin (solid pack)
1 slightly
beaten egg
⅓ cup sugar
1 tsp pumpkin
pie spice
Preheat oven to
325˚. Grease a 9x13 pan. Make streusel; set aside. Cream butter,
sugar, vanilla and pumpkin pie spice. Add eggs. In another bowl,
combine flour, baking powder and baking soda; add to butter mixture
alternately with sour cream. In another bowl, combine pumpkin, egg,
sugar and pie spice. Spoon half of batter into pan and spread to
edges of pan. Sprinkle half of streusel over batter. Spread pumpkin
mixture over streusel. Carefully spread remaining batter over pumpkin
mixture and sprinkle remaining streusel over remaining batter over
pumpkin mixture and sprinkle remaining streusel over top. Bake for
50-60 minutes, or until toothpick inserted in center comes out clean.
Florence lives in the northwoods of Michigan with her husband and three preschoolers. Her hobbies are writing and baking coffee cakes. A few months ago she published a book titled My First Deer Hunt. This is a children’s story about the time her husband took their oldest son (then four-years-old) to the woods for his first hunting trip. Email Flo at foxden @emypeople.net.
Florence lives in the northwoods of Michigan with her husband and three preschoolers. Her hobbies are writing and baking coffee cakes. A few months ago she published a book titled My First Deer Hunt. This is a children’s story about the time her husband took their oldest son (then four-years-old) to the woods for his first hunting trip. Email Flo at foxden @emypeople.net.
This will definitely be tried very soon. Thank you for the recipe.
ReplyDeleteBlessings,
Betsy
Oh, that looks delicious!
ReplyDeleteLorraine
you have a beautiful family and a lovely blog. thank you for sharing. God Bless, marla
ReplyDeleteThanks! really delicious I think!
ReplyDeleteLove your new banner! I agree with others, such a lovely blog, Great recipes, encouragement, inspiration and wonderful pictures! Thanks for sharing!
ReplyDeletethis sounds so delicious, and I happen to love anything pumpkin!=)
ReplyDeleteDelicious! I found it a bit too rich (too much fat) so next time will reduce butter in streusel.But it turned out perfectly and tasted great!
ReplyDelete