I know Thanksgiving has passed (and I hope you had a good holiday with lots of delicious food.) But, I'm not quite ready to say goodbye to the pumpkin stuff. In my defense, I didn't have any pumpkin pie this year. Though, I did have one too many Starbucks Pumpkin Spice Lattes. So last night, I decided to go buy some pumpkin and make a breakfast cake. It was just as good as I hoped it would be even if the cashiers looked at me strangely for buying pumpkin two days AFTER Thanksgiving.
Pumpkin Sour Cream Coffee Cake with Walnut Streusel
1 tsp Vanilla Extract
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 cup Sour Cream
1 can of Pumpkin (15 oz.)
1 tsp Pumpkin Pie Spice
1 cup Brown Sugar
2 tsp Cinnamon
1 cup Walnuts, Chopped
Preheat oven to 325 degrees. Grease a 13x9 in. baking pan.
Using an electric mixer, combine 1/2 cup butter, 3/4 cup sugar, and vanilla extract. Beat 3 eggs into the mixture.
Mix flour, baking soda, and baking powder in a separate bowl. Mix flour mixture into the butter mixture alternately with the sour cream. Set aside.
Stir pumpkin with one beaten egg, 1/3 cup sugar, and pumpkin pie spice. Set aside
Cut brown sugar into 1/3 cup butter and cinnamon. Once blended, stir in walnut pieces.
In greased pan, spread half of the batter. Layer half of the streusel on top. Next, spread the pumpkin over it evenly. Then, spread the rest of the batter over the top before sprinking on the rest of the stresuel. Bake for 50 minutes.