Recipe: Sour Cream Pumpkin Coffee Cake with Streusel Topping (Bundt pan)

SOUR CREAM PUMPKIN COFFEE CAKE

FOR THE STREUSEL:
1/2 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter or margarine

In a small bowl combine the brown sugar, cinnamon and allspice. Cut in margarine until mixture is crumbly; set aside.

FOR THE BATTER:
3 cups flour
2 tsp baking soda
1 Tbsp ground cinnamon
1 tsp salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs (or equivalent egg substitute)
1 cup pumpkin puree (unsweetened)
1 cup sour cream
2 tsp vanilla

Preheat oven to 350 degrees F. Grease a 12 cup fluted tube pan (9-inch).

Combine flour, baking soda, cinnamon and salt; set aside.

In large mixer bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add pumpkin, sour cream and vanilla and mix well. Add dry ingredients. Beat until well blended.

Spoon half of the batter in the prepared pan. Sprinkle streusel over batter not allowing it to touch the sides of the pan. Top with remaining batter. Seal to edges.

Bake at 350 degree F for 55 to 60 minutes or until wooden toothpick comes out clean. Cool 30 minutes in pan. Invert onto wire rack to cool.

Makes 1 (9-inch) Bundt cake
Source: Beverly Friss, 1994