Spiced pumpkin filling is the sweet surprise inside this coffee cake. It’s sure to steal the spotlight at a fall breakfast or brunch.
—RACHEL DODD AVONDALE, AZ
PREP: 30 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 15 SERVINGS
1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream
FILLING
1 can (15 ounces) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice
1. Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
3. Spread half of the batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel.
4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
HELPFUL HINT
If you don’t have pumpkin pie spice, you can make your own with a blend of 2 teaspoons cinnamon, 1 teaspoon ginger, and 1/2 teaspoon each of ground nutmeg and cloves or allspice. Use in recipes that call for the spice blend.