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Add a photoA delicious Pumpkin Coffee Cake with a cream cheese filling that is topped with a crunchy pecan streusel crumble. This recipe screams Fall to me in every way possible! Pair it with a hot cup of pumpkin-spiced coffee, ginger chai, or a cold glass of whole milk.
Ingredientes
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoon pumpkin spice seasoning (see notes)
- 4 tablespoon salted cold butter, shredded
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1 cup pumpkin puree
Direcciones
- Heat oven to 350 degrees.
- Grease 13"x9" pan and set it aside.
- PUMPKIN CAKE
- In a large bowl, using a silicone spatula or your hand, mix together the all-purpose flour, baking soda, baking powder, pumpkin spice seasoning, and shredded butter. Set it aside.
- In another bowl, mix the egg, sour cream, and pumpkin puree. Beat until the batter is mixed and thick.
- Combine the two bowls into one and mix it together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 256 | |
| Calories from Fat 84 | 33% |
| Total Fat 9.52g | 12% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 253mg | 11% |
| Potassium 119mg | 3% |
| Total Carbs 39.57g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 20.36g | 14% |
| Protein 3.89g | 6% |
