Sour cream pumpkin coffee cake & Pumpkin streusel swirl coffee cake retro recipes

Sour cream pumpkin coffee cake

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Sour cream pumpkin coffee cake

Yield: 10-12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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Ingredients

• 1/2 cup butter
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1-3/4 cups (16-ounce can) Libby's solid pack pumpkin
• 1 slightly beaten egg
• 1 teaspoon pumpkin pie spice
• 1 cup firmly packed brown sugar
• 1/2 cup butter
• 2 teaspoons of cinnamon
• 1 cup of chopped walnuts

Instructions

<ol><li>Cream butter, 3/4 cup of sugar, and vanilla in a mixer bowl. Add 3 eggs, beating well. </li><li>Combine flour, baking powder, and baking soda. </li><li>Add the dry ingredients to the butter mixture alternately with sour cream. </li><li>Combine pumpkin, beaten egg, 1/3 sup sugar, and pie spice.</li><li>Spoon half the batter into a 13 x 9 x 2-inch baking dish; spread into corners. </li><li>Sprinkle half the streusel over the batter. Spread the pumpkin mixture over the streusel. </li><li>Carefully spread the remaining batter over the pumpkin mixture. Sprinkle the remaining streusel over top. </li><li>Bake in slow oven (325 F) for 50-60 minutes or until a toothpick inserted in the center comes out clean. </li><li>To make the streusel (using the last four ingredients listed): Cut 1 cup of firmly packed brown sugar, 1/2 cup of butter, and 2 teaspoons of cinnamon together until blended. Stir in 1 cup of chopped nuts.</li></ol>

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 114mgSodium: 302mgCarbohydrates: 47gFiber: 2gSugar: 29gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Streusel swirl coffee cake retro recipe

Tastily marbled with pumpkin pie mix, this great brunch-time favorite is topped with a crumbly brown sugar-cinnamon mixture and served warm.

Ingredients

Butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup Libby’s pumpkin pie mix (not plain solid-pack pumpkin)
3/4 teaspoon ground cinnamon, divided
2/3 cup firmly-packed brown sugar

Directions

Preheat oven to 350 F. Cream 1/3 cup butter and granulated sugar until light and fluffy. Blend in eggs and vanilla.

Combine 2 cups flour, baking powder and salt; add alternately with milk, mixing well after each addition. Reserve 1 cup batter.

Pour remaining batter into greased and floured 13×9-inch baking pan. Combine reserved batter with pumpkin pie mix and 1/4 teaspoon cinnamon.

Drop pumpkin mixture over plain batter, swirl with knife for marble effect. Bake 20 minutes.

Combine brown sugar, 1/2 cup flour and 2 teaspoon cinnamon. Cut in cup butter until mixture resembles coarse crumbs. Sprinkle over cake; continue baking 10 minutes. Serve warm.

Yields 10 to 12 servings