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Pumpkin Sour Cream Coffee cake with pecan streuse Recipe


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     Pumpkin Sour Cream Coffee cake with pecan streuse

Category   Desserts - Breads
Sub Category   None

1 3/4 C all purpose flour
1 tsp baking powder
1 tsp soda
1/2 tsp kosher salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 C unsalted butter at room temp
1/4 C vegetable oil
1/2 C light brown sugar
1/4 C granulated sugar
2 large eggs at room temperature
1 tsp vanilla
1 C pure pumpkin puree
1/2 C full fat sour cream
1/2 C flour, 1 C brown sugar1/2 C chopped pecans
1/4 C unsalted butter melted 1/2 tsp coarse sea salt
glaze ingredients at bottom of recipe

Pecan Topping, Melt butter, add flour, brown sugar, pecans, and salt . Mix with fork or fingers until mixture becomes fully moistened, Place in fridge until ready
Preheat the oven to 350. Grease and flour pan. In a bowl sift together the flour, baking powder, soda, salt, cinnamon, and nutmeg. In the bowl of a stand mixer cream together the butter, oil and both sugars on medium for 2 minutes. Add the eggs one at a time, fully incorporating the first before adding the second. Once combined add in the vanilla, pumpkin and sour cream and mix on low speed until incorporated.
With the mixer running on low speed add in the sifted dry ingredients and mix until just combined. Finish mixing in any flour on the sides of the bowl by hand. Add the batter to the pan and gently smooth out the top. Fluff the streusel with a fork, then spread in onto the top of the batter and gently press it down a bit. Bake for about 35 minutes or until a toothpick inserted into the cake comes out with no wet batter. Cool for about 30 minutes on a wire rack. When cool drizzle with glaze
Cinnamon glaze. Mix 1/2 C powdered sugar with 1 tbl milk, 1 tsp cinnamon and 1/2 tsp vanilla. Whisk and drizzle over cooled cake.

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