This lusciously moist coffeecake is full of the rich flavors of fall; butter and brown sugar, cinnamon and nuts, and of course, PUMPKIN! Whether you’re hosting an autumn get-together or simply enjoying a morning at home, grab a steaming cup and settle into a slice!
Ingredients
Batter:
- 1 1/2 cup softened butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 cups sprouted Hard Red or Hard White flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
Filling:
- 1 3/4 cup pumpkin (one 15 oz. can)
- 1 egg, slightly beaten
- 1/3 cup sugar
- 1 teaspoon pumpkin spice
Streusel:
- 1 cup brown sugar
- 1/3 cup softened butter
- 2 tsp cinnamon
- 1 cup chopped nuts (pecans are good)
Directions
Batter:
Cream together butter, sugar and vanilla in mixer. Add eggs and beat well. Combine flour, baking powder, and soda; add dry ingredients alternately with the sour cream.
Filling:
Combine all ingredients and mix well.
Streusel:
Cut together brown sugar, butter, and cinnamon until blended. Stir in nuts.
Preheat oven to 325 degrees. Grease a 9 x 13 cake pan, and layer components as follows. Spread half of the batter in the bottom of the pan, and sprinkle half of the streusel on batter. Spread filling over streusel. Spread remaining batter over the pumpkin filling, and sprinkle remaining streusel on top. Bake for 45-55 minutes, until an inserted toothpick comes out clean. Allow cake to cool. Freeze whatever portion may take longer than a few days to eat :-). Enjoy!
