Friday, November 20, 2009

Pumpkin Coffee Cake

This whole week I've been looking for a way to use up my left over sour cream and pumpkin puree before it goes bad. Lucky for me, I ran into this recipe on Closet Cooking. The pumpkin puree made the cake very moist and the aroma of this coffee cake was wonderful, definitely made me eager to taste it.

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
2 cups pumpkin puree
1 egg (lightly beaten)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar
1/3 cup butter (melted)
2 teaspoon cinnamon
1 cup chopped nuts (any kind)

1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar, and spices in yet another bowl.
6. Mix the flour, rolled oats, cinnamon and butter until they form crumbs.
7. Mix the nuts into the streusel (I used walnuts).
8. Pour half of the batter into a greased baking dish (I used a 9" round spring foam pan).  
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Sprinkle on the remaining streusel.
13 Bake in a preheated 350 degrees F until a toothpick pushed into the center comes out clean, about 1 hour (Mine took 1 hours 40 minutes before it was done).


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