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July/August 2010
Recipe of the Month
Carol's Sour Cream Pumpkin Coffee Cake
Inn at Riverbend, Pearisburg, VA
"Our guests love the Sour Cream Pumpkin Coffee Cake. Making it gets me excited about pumpkin pie and all the great foods associated with Thanksgiving and fall fruits and vegetables." - Linda Hayes, Inn at Riverbend, Pearisburg, VA
Ingredients: batter
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
Ingredients: filling
16 oz. can solid pack pumpkin
1 egg, slightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice
Ingredients: streusel
1 cup brown sugar, firmly packed
1/3 cup butter or margarine
2 teaspoon cinnamon
1 cup nuts, chopped
Steps
Batter
Preheat oven to 325 degrees. Cream butter, sugar and vanilla in mixing bowl. Add eggs, beating well. In a separate bowl, combine flour, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
Pumpkin mixture
In a separate bowl, combine pumpkin, beaten egg, 1/3 C sugar, and pie spice. Spoon half of the batter into a 13" x 9" x 2" prepared baking pan. Spread to corners.
Streusel
Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.
Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle streusel over top.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Remove and cool on wire rack.
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