Ingrédients pour Pumpkin And Spice Sour Cream Coffee Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted margarine, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- Butter Flavoring
- Orange Extract
- Vanilla Extract
- 1 (15 ounce) can pumpkin puree
- 1 cup sour cream
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1 teaspoon pumpkin pie spice (in addition to the teaspoon in the batter)
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Comment préparer Pumpkin And Spice Sour Cream Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened margarine and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and 1 teaspoon of pumpkin pie spice.
- Add the pumpkin puree and sour cream; blend until well combined. The batter will appear slightly curdled.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the chopped pecans, brown sugar, and 1 teaspoon of pumpkin pie spice.
- Pour half of the batter into the prepared pan.
- Sprinkle half of the pecan mixture evenly over the batter.
- Pour the remaining batter over the pecan layer.
- Top with the remaining pecan mixture.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
118g
Fat
17g
Carbs
15g
