Sour Cream Pumpkin Coffeecake recipe


I won't be selling at the Hamilton market tomorrow - the weather forecast is cold and flurries. If you would like to buy pie pumpkins they will be for sale along Route 20 in front of the cow barn. When cooked the pulp of pie pumpkins won't be grainy and stringy but instead will be a nice, smooth consistency. The pumpkins pictured are called Long Island Cheese and they have great flavor and smooth texture. Split them in half, clean out seeds, place skin side up on baking sheet and bake at 325 until soft when pierced with butter knife (about 60 - 90 minutes). Let cool then place pulp in a collander to drain. The cooked pumpkin can be freezed if not using soon.

Sour Crean Pumpkin Coffeecake
1/2 cup butter
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp baking soda
1 cup sour cream
1 egg, slightly beaten
1 3/4 cup packed pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/4 tsp. clove)
1/3 cup butter
2 tsp. cinnamon
1 cup brown sugar
1 cup chopped walnuts
Cream together butter, sugar and vanilla. Add eggs. Mix.
Combine flour, baking soda and baking powder. Add to butter mixture alternating with sour cream and mix.
Combine pumpkin, egg, sugar and pumpkin pie spice to make filling.
Combine brown sugar, butter, cinnamon and nuts to make a streusel.
Spoon 1/2 of batter into a 9" x 13" greased pan.
Sprinkle with 1/2 of streusel.
Spread


Leave a comment


Please note, comments must be approved before they are published