Sour Cream Pumpkin Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 242.4
  • Total Fat: 8.5 g
  • Cholesterol: 51.5 mg
  • Sodium: 196.8 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Sour Cream Pumpkin Coffee Cake calories by ingredient



Number of Servings: 16

Ingredients

    Topping:
    Brown Sugar, .5 cup, packed
    Flour, white, 2 Tbsp.
    *Pumpkin Pie spice, 1 tsp
    I Can't Believe It's Not Butter light, 2 Tbsp.
    Pecans, .5 cup, chopped

    Batter:
    I Can't Believe It's Not Butter light, 1 stick
    Granulated Sugar, .75 cup
    Egg, fresh, whole, raw, 3 large
    Vanilla Extract, 1 tsp
    *Flour, white, 2 cup
    Baking Powder, 1 tsp
    Baking Soda, 1 tsp
    Daisy Light Sour Cream, 8 oz.

    Filling:
    Pumpkin-Libby's 100% Pure Pumpkin, 15 oz. can
    Egg, fresh, whole, raw, 1 large
    Granulated Sugar, 1/3 cup
    Pumpkin Pie spice, 1 tsp

Directions

1. In a small bowl, combine the dry topping ingredients, cut in butter until crumbly and stir in pecans. Set aside.

2. In a large bowl, cream stick of margarine and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.

Spread half of batter into a 13x9 pan that has been sprayed with non-stick spray.

Combine the pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over batter and spread evenly. Top with remaining batter.

Sprinkle with streusel topping. Bake at 325 for 45-50 minutes or until a toothpick comes out clean.

Serving Size: makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user DEBARIZONA.

TAGS:  Desserts |