Ingrédients pour Pumpkin Sour Cream Coffee Cake
- 1 ½ sticks (¾ cup) softened butter + ⅔ stick (⅓ cup) softened butter
- White Sugar
- 3 large eggs + 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 (15 ounce) can pumpkin puree
- Pumpkin Pie Spice
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- Walnuts
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Comment préparer Pumpkin Sour Cream Coffee Cake
- Preheat oven to 325°F (160°C).
- Grease a 9x13 inch baking pan.
- In a large bowl, cream together ¾ cup (1 ½ sticks) softened butter, ¾ cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 3 large eggs, one at a time.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- In a medium bowl, combine 1 (15 ounce) can pumpkin puree, 1 large egg, ⅓ cup packed light brown sugar, and 1 teaspoon pumpkin pie spice. Mix until smooth.
- Prepare the streusel topping: In a medium bowl, combine ⅓ cup (⅔ stick) softened butter, 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1 cup chopped nuts (pecans or walnuts recommended). Mix until crumbly.
- Pour half of the cake batter into the prepared pan.
- Spread the pumpkin mixture evenly over the batter.
- Sprinkle half of the streusel topping over the pumpkin layer.
- Pour the remaining cake batter over the streusel, and top with the remaining streusel.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
106g
Fat
38g
Carbs
13g
