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Sour Cream Pumpkin Coffeecake
1/2 Cup Butter
1 Cup Sour Cream
3/4 Cup Sugar
1-3/4 Cups Solid Pack Pumpkin (16 oz. can)
1 teas. Watkins Vanilla, Original
Double-Strength
1 Slightly Beaten Egg
3 Eggs
1/3 Cup Sugar
2 Cups Flour
1 teas. Watkins
Pumpkin Pie Spice
1 teas. Watkins
Baking Powder
1 teas. Baking Soda
Streusel - recipe below
Cream butter, 3/4 cup sugar, and Watkins Vanilla
in mixer bowl. Add 3 eggs, beating well. Combine flour, Baking powder, and baking soda.
Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten
egg, 1/3 cup sugar, and pumpkin pie spice. Spoon half of batter into 13 x 9 x 2 inch
baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin
mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle
remaining Streusel over top. Bake in oven 325º 50-60 minutes or until toothpick inserted
in center comes out clean.
Streusel - Cut 1 cup firmly packed brown sugar, 1/3 cup
butter, and 2 tsp. Watkins Cinnamon together until blended. Stir in 1 cup
chopped nuts. Makes 12 servings.
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