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Sour Cream Pumpkin Coffeecake Recipe


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     Sour Cream Pumpkin Coffeecake

Category   Breakfast - Brunch
Sub Category   None
Servings   12

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 16 oz can of pumpkin (1 3/4 cups)
1 slightly beaten egg
1/3 cup sugar
1 teaspoon pumpkin pie spice
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts

Cream butter, 3/4 cup sugar and vanilla. add 3 eggs, beating well. Combine dry ingredients and add alternately with sour cream to the butter mixture.
Combine pumpkin, beaten egg, 1/3 cup sugar and spice. Spoon half the batter into a greased 9x13 pan. Sprinkle half the streusel over batter. Spread pumpkin mixture over that. Carefully spread remaining batter and then finish with the streusel. Bake at 325 for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Streusel- Cut in together butter, sugar and cinnamon until blended. Mix in nuts.

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