lotus

previous page: 1016 - Rum Cake #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1037 - Cold Oven Pound Cake #

1032 - Pumpkin Coffee Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

1032 - Pumpkin Coffee Cake #

(by Shirley McNevich)

1/2 cup butter
3/4 cup white sugar
1 tsp. vanilla

3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup Breakstone's sour cream
Topping: 1 - 16oz. can Libby's pumpkin, 1 beaten egg, 1/3 cup white sugar, 1
tsp. pumpkin pie spice
Crumbs: 1 cup Domino's dark brown sugar (packed), 1/3 cup butter
(softened), 2 tsp. cinnamon

In a bowl add brown sugar, 1/3 cup butter and 2 tsp. cinnamon--use two
table knives to cut the mixture into crumbs--set aside. In a mixer add 1/2 cup
butter, 3/4 cup white sugar and vanilla--beat. Add 3 eggs--beat. Add sour
cream--beat. Add baking powder and baking soda--beat. Add flour--beat and
set aside. In a bowl add pumpkin, 1 beaten egg, 1/3 cup white sugar, and
pumpkin pie spice--stir until mixed. Pour 1/2 of the batter from the mixer into
a greased 9 x 13 cake pan. Sprinkle half of the brown sugar crumb mixture
on top of the cake batter. Spread ALL of the pumpkin mixture on top of the
crumbs. Pour the rest of the batter from the mixer on top of the pumpkin
mixture. Sprinkle the rest of the brown sugar crumb mixture on top. Bake at
325 degrees for 50-55 minutes--test with a toothpick for doneness.


 

Continue to:













TOP
previous page: 1016 - Rum Cake #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1037 - Cold Oven Pound Cake #