Pumpkin Sour Cream Coffee Cake Food

SOUR CREAM-PUMPKIN COFFEE CAKE

Steps:

• Preheat oven to 325°. For streusel, in a small bowl, combine 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, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream., Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

PUMPKIN CREAM CHEESE COFFEE CAKE

Steps:

• 1.HEAT oven to 350°F. Lightly spray 13x9-inch baking pan with no-stick cooking spray. Knead package of streusel to break up chunks. Place 1/3 cup streusel in small bowl. Stir in walnuts. Set aside. 2.STIR together mix and remaining streusel in large bowl. Stir in butter, 2 eggs, water and pumpkin until blended. Spread batter into prepared pan. 3.BEAT cream cheese and sour cream in medium bowl with electric mixer at medium high speed until smooth. Beat in sugar, flour, 1 egg and vanilla until blended. Pour over batter in pan. Swirl topping into batter in a few wide loops with a kitchen knife to form some pockets of cream cheese in filling. Sprinkle with streusel and nuts. 4.BAKE 35 to 40 minutes or until center is set and edges are light golden brown. Serve warm or at room temperature. Store in refrigerator.

SOUR CREAM PUMPKIN COFFEE CAKE

Steps:

• In a 9x13 pan spread half of batter then top with half of streusel mix add the pumpkin mix and top with remaining batter. Top with the rest of streusel. Bake 350 30min.

SOUR CREAM PUMPKIN COFFEE CAKE

Steps:

• Mix the flours, baking powder and soda in a bowl.
• Cream the butter and sugar in another bowl.
• Mix the vanilla extract and eggs into the butter and sugar.
• Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
• Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
• Mix the flour, rolled oats, cinnamon and butter until they for crumbs.
• Mix the nuts into the streusel.
• Pour half of the batter into a greased baking dish.
• Sprinkle on half of the streusel.
• Pour the pumpkin mixture on next.
• Pour the remaining batter on top.
• Sprinkle on the remaining streusel.
• Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

SOUR CREAM PUMPKIN CAKE

Steps:

• In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.

PUMPKIN AND SPICE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10-inch tube pan and set aside.
• Combine flour, baking powder, baking soda and salt; set aside.
• Cream margarine and granulated sugar until light and fluffy.
• Add eggs, 1 at a time, and beat well after each.
• Add flavorings and blend.
• Add pumpkin and sour cream and blend well.
• Batter will have a curdled appearance.
• Stir in dry ingredients just until mixed.
• Combine pecans, brown sugar and pumpkin pie spice.
• Spread half the batter in prepared pan.
• Sprinkle with half the pecan mixture.
• Spread remaining batter over, then sprinkle with remaining pecan mixture.
• Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
• Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

SOUR CREAM PUMPKIN BUNDT CAKE

Steps:

• PREHEAT oven to 350°F.
• Grease and flour 12-cup bundt pan.
• FOR STREUSEL: COMBINE brown sugar, cinnamon and allspice in small bowl.
• Cut in butter with pastry blender or two knives until mixture is crumbly, fold in nuts.
• FOR BATTER: COMBINE flour, cinnamon, baking soda and salt in medium bowl.
• Beat granulated sugar and butter in large mixer bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add pumpkin, sour cream and vanilla extract; mix well.
• Gradually beat in flour mixture.
• TO ASSEMBLE: SPOON half of batter into prepared pan.
• Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
• Top with remaining batter.
• Make sure batter layer touches edges of pan.
• BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
• Cool for 30 minutes in pan on wire rack.
• Invert onto wire rack to cool completely.
• Drizzle with Glaze and sprinkle with nuts.
• FOR GLAZE: COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

PUMPKIN CRUNCH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir brown sugar, pecans, butter, flour, cinnamon, cloves, and nutmeg together in a bowl to make crunch mixture.
• Mix yellow cake mix, pumpkin, eggs, and water together in a separate bowl until batter is smooth. Pour half of the batter into the prepared baking dish; top with crunch mixture. Pour remaining batter over crunch.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Whisk confectioners' sugar and milk together in a small bowl, adding more milk if needed to reach a pourable consistency; drizzle over the cake.

KOFFEE KULT PUMPKIN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
• Combine pound cake mix, pumpkin puree, water, eggs, pumpkin pie spice, and baking soda in a large bowl; beat with an electric mixer on low speed until smooth. Pour batter into the prepared baking pan.
• Combine brown sugar, walnuts, flour, and butter in a small bowl; mix together with a fork. Spread over batter in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

PUMPKIN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 325°F.
• Prepare 9x13-inch cake pan by greasing.
• Cream together 3/4 cup sugar, 1/2 cup butter, and 1 tsp vanilla.
• Add 3 beaten eggs to butter/sugar mix.
• Mix 2 cup flour, 1 tsp baking powder, 1 tsp baking soda.
• Alternate mixing dry ingredients to butter/sugar mixture with the sour cream, blending well to form batter.
• I separate bowl mix pumpkin, 1 egg, beaten, 1/3 cup sugar, and spice till smooth.
• Prepare a streusel topping with 1/3 cup soften butter,1 cup brown sugar, 2 tsp cinnamon, and 1 cup nuts.
• Pour 1/2 the batter into prepared pan.
• Spread pumpkin mixture over batter, then top with 1/2 the streusel.
• Top with remaining batter top with remaining streusel.
• Bake 50 to 60 minutes.