Megan's Cookin. I decided to make it for my best friend and coffee cake lover, Heather, who was visiting from Oregon. The only deviation involved was the substitution of Greek yogurt for sour cream. This is the best coffee cake I've ever had in my life.I don't have any nifty story to tell about this just that I stumbled across a recipe for Sour Cream Pumpkin Coffee Cafe and its respective photo (*drool*) on
Sour Cream Pumpkin Coffee Cake
By Libby’s Pumpkin
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (I used full fat Greek yogurt instead)
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts (I used roasted walnuts and almonds)
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.