Sour Cream Pumpkin 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 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 COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR CREAM PUMPKIN COFFEE CAKE

Steps:

• 1. In large bowl, cream butter, 3/4 cup sugar, and vanilla. Add 3 eggs, beating well.
• 2. In another bowl, sift together flour, baking powder, soda, and salt.
• 3. Add dry ingredients to the butter mixture, alternating with sour cream. Set aside.
• 4. In another bowl, combine pumpkin, 1 egg, 1/3 cup sugar, and the pumpkin pie spice*. Set aside.
• 5. For streusel, mix brown sugar with 2 tsp cinnamon. Mix in 1/3 cup butter (room temperature), then mix in chopped nuts.
• 6. Spoon half of sour cream batter into 13x9x2-inch baking pan**; spread to corners.
• 7. Carefully sprinkle HALF of streusel over batter.
• 8. Spread on all of pumpkin mixture. (I use a large spoon to dollop on pumpkin mixture...about 12 dollops. Then, with back of the spoon, gently spread the mounds together without disturbing the batter.)
• 9. Carefully spread on remaining batter.
• 10. Sprinkle remaining streusel on top.
• 11. Bake in preheated 350 degree oven for 50-60 minutes. (When I bake in a pyrex dish, I set oven to 325 degrees and bake for 50 minutes.)
• 12. *If you don't have "pumpkin pie spice," make your own. My version is: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves. **Note: The last few years, I've been using an 11.5x8x2-inch pyrex baking dish which also works out nicely. The cake rises ALL the way to the top, but has never spilled over.

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.

SOUR CREAM PUMPKIN COFFEE CAKE WITH PECAN STREUSEL

Steps:

• 1. Streusel Mixture: Combine the brown sugar, butter, cinnamon, and pecans, working in the butter until the mixture is crumbly.
• 2. I simply do this with my fingers. Divide it in half right inside the bowl and refrigerate until needed.
• 3. Pumpkin Mixture: In a separate bowl, combine the pumpkin, beaten egg, sugar, and pumpkin pie spice. Set aside.
• 4. Cake Batter: In a large bowl cream together butter, sugar, and vanilla for about 5 minutes. It won't look like much at this point.
• 5. Add eggs, one at a time, beating well after each addition, until light and fluffy.
• 6. In a separate bowl combine the flour, baking powder, and baking soda. Measure out your sour cream.
• 7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. I do this with a wooden spoon so that I don't over beat the batter and make the cake dry and tough.
• 8. Drop 2 cups of batter in dollops in the bottom of a 9 x 13 baking pan (note: if not using a non-stick pan grease the pan before adding the batter). It will look as though there isn't going to be enough batter for two layers, but it IS plenty.
• 9. I use an offset spatula then to spread the batter into an even layer.
• 10. Sprinkle one half of the streusel (about 1 cup) over the batter.
• 11. Dollop all of the pumpkin mixture onto the streusel and gently spread it into an even layer with an offset spatula. Here again, it will look like there isn't enough but there IS plenty. Just do it in the dollops like I did the batter and spread it out.
• 12. Drop the remaining 2 cups of cake batter in dollops over the pumpkin mixture.
• 13. Carefully spread the batter over the pumpkin mixture with an offset spatula.
• 14. Sprinkle remaining streusel over the batter.
• 15. Bake in a 325 degree oven for 50 minutes to 1 hour. In my own personal, it has taken as few as 45 minutes but in other ovens that I have baked it in it took about 52. If your oven tends to cook hot, begin checking around the 40 minute mark. A tester inserted to the center should come out clean, with maybe a slight crumb clinging.
• 16. Also, I use a non-stick pan so I do not grease it and I have never had a problem with it sticking and I have made this MANY times. If yours isn't non-stick, I would suggest you lightly spray your pan with a little non-stick cooking spray.

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.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.