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Title: Sourwood Mountain Pumpkin Coffeecake > Mayberry
Categories: Cake
Yield: 1 Servings
| 1/2 | c | Butter |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla extract |
| 3 | Eggs | |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | c | Sour cream |
| 1 | 16oz can solid pack pumpkin | |
| 1 | Egg, slightly beaten | |
| 1/3 | c | Sugar |
| 1 | ts | Pumpkin pie spice |
| 1 | c | Firmly packed brown sugar |
| 1/3 | c | Butter |
| 2 | ts | Cinnamon |
| 1 | c | Chopped nuts |
In a large bowl, cream together the butter, sugar and vanilla. Add eggs, beating well after each addition.
In a separate bowl combine the flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture alternately with the sour cream. Spread half of the batter into a 9x13 pan, spreading to the edges.
Combine the pumpkin, beaten egg, 1/3 cup sugar, and pumpkin pie spice.
In a separate bowl combine the remaining ingredients.
Sprinkle half of the brown sugar mixture over the batter, and spread the pumpkin mixture over the streusel. Carefully spread the remaining batter over the pumpkin mixture and sprinkle the remaining streusel over the top.
Bake in 325F oven for 50 minute to 1 hour, or until a toothpick inserted in the center comes out clean.
Source: Aunt Bee's Mayberry Cookbook From: Sharon Stevens.
From: Dorothy Flatman Date: 08-31-97 (12:44) The Pine Tree Bbs (222) Cooking(F)
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