Pumpkin Coffee Cake
Recipe: #24874
September 15, 2016
Categories: Breakfast, Desserts, Cakes, Tube/Bundt, Pumpkin, Brunch, Christmas, Halloween, Potluck Thanksgiving, Oven Bake, Vegetarian, Flour, Kosher Dairy, Vegetarian Dinner, more
"This cake is absolutely delicious."
Ingredients
- FOR STREUSEL
-
-
-
-
-
-
- FOR BATTER
-
-
Nutritional
- Serving Size: 1 (143 g)
- Calories 573.6
- Total Fat - 33.8 g
- Saturated Fat - 15.5 g
- Cholesterol - 110.5 mg
- Sodium - 348.6 mg
- Total Carbohydrate - 63.8 g
- Dietary Fiber - 2.5 g
- Sugars - 38.4 g
- Protein - 7.3 g
- Calcium - 141.3 mg
- Iron - 1.2 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350f.
Step 2
Prepeare a bundt pan by spraying with bakers secret spray, liberally.
Step 3
Make Streusel - combine ingredients and pulse in food processor until crumbly- set aside.
Step 4
Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt - set aside
Step 5
In a mixer bowl- beat together butter and brown sugar , beat in the eggs, add the pumpkin and sour cream- mix well.
Step 6
Add the dry ingredients and mix well.
Step 7
Spread half the batter into the pan, then half the streusel, then the other half of the batter, then the rest of the streusel.
Step 8
Bake for 50 minutes or until a toothpick comes out clean- let cool in the pan ( on a rack) for 15 minutes then carefully invert - cool then slice and serve.
Tips
No special items needed.