Sour cream pumpkin coffee cake
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.
Butter or margarine, softened
1 cup granulated sugar
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
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