Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake

Ingredients

·         For the topping:

·         Packed brown sugar - ¼ cup

·         White sugar - ¼ cup

·         Ground cinnamon - ½ teaspoon

·         Cold butter or margarine - 2 tbsp

·         Chopped pecans/walnuts - ½ cup

·         For the cake:

·         Unsalted butter - ½ cup softened

·         Sugar - 1 cup

·         Eggs - 2 @ room temp

·         Sour cream / Full fat Yogurt - 1 cup (I used yogurt)

·         Canned or cooked pumpkin - 1 cup (I used canned pumpkin)

·         Vanilla essence - 1 tsp

·         All-purpose / Plain flour - 2 cups

·         Baking soda - 1 tsp

·         Baking powder - 1 tsp

·         Pumpkin pie spice - ½ tsp (I didnt have it, so I used ¼ tsp ground cinnamon)

·         Salt - ¼ tsp

Instructions

1.   In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

2.   In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.

3.   Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.

4.   Spread the batter into two greased and floured 8-inch round cake pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes (mine took 45) or until a toothpick inserted near the center comes out clean.