Tuesday, February 8, 2011

Perfect Pumpkin Coffee Cake

Pumpkin is good almost anytime of the year. This is a great pumpkin coffee cake, drizzle a little vanilla icing, it doesn't need much help. Moist and delicious. One piece isn't enough.

  • 1/4 cup brown sugar
  • 1/4 cup of Sugar in the Raw
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped pecans
  • Mix together and set aside 

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 3/4 cup pumpkin
  • 1 teaspoon vanilla

  • 2 cups GF flour blend of choice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder of choice
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt

Combine the first 5 ingredients and set aside.
  1. In a large bowl, cream butter and sugar.
  2. Add the eggs beating well after each addition, and mix in the pumpkin.
  3. Combine the last 5 ingredients in a bowl and alternate all the dry and sour cream to the wet ingredients.
  4. Stir in vanilla. Pour half the mixture into a bunt pan and sprinkle half of dry cinnamon mixture on top of the batter.
  5. Pour the rest of the batter on top of dry mixture and smooth out. Sprinkle rest of cinnamon mixture on top. Bake at 325 degrees for 50 minutes.

Source: Kelly Leingang

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