1/4 C unsalted butter melted 1/2 tsp coarse sea salt
glaze ingredients at bottom of recipe
Instructions
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.
Originally Submitted
11/10/2022
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You can add this Pumpkin Sour Cream Coffee cake with pecan streuse recipe to your own private DesktopCookbook.