Sour Cream Pumpkin Coffee Cake

And recipe number 5 is........... a yummy coffee cake my dear Sister-In-Law gave me the recipe for years ago when she found it on the label of "Libby's can pumpkin . This is done in layers but it's a fabulous dessert for you pumpkin fans !

Butter a 9 by 13 pan.


For batter, cream in mixing bowl:

1/2 cup butter
3/4 cup sugar
1 tsp vanilla

Add and beat well;
3 eggs



Combine well in another bowl:
2 cups flour
1 tsp .baking powder
1 tsp. baking soda

Add the dry ingredients to the butter mixture

alternating with;

1 cup sour cream

Set this batter aside.

Combine filling seperately;

1 + 3/4 solid pack pumpkin (16 0z can)
1 slightly beaten egg
1/3 cup sugar
1 tsp pumpkin pie spice


Prepare and crumble well the streusel topping;

1 cup brown sugar
1/3 cup butter,chopped
2 tsps. cinnamon
1 cup chopped walnuts


To assemble the coffee cake spoon half of the batter

in the bottom of the pan evenly.

Sprinkle half of the streusel over the batter.

Next spread the pumpkin mixture over the streusel topping.

Carefully spread the remaining half of

the batter over the pumpkin mixture.

Sprinkle with remaining half of streusel topping.

Bake at 325 degrees for 50 to 60 minutes.

Test with tooth pick to see if it comes out clean.

Makes 12 servings