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Receta Sour Cream Pumpkin Coffee Cake
by CookEatShare Cookbook

Sour Cream Pumpkin Coffee Cake
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  Raciónes: 12

Ingredientes

  • 1/2 c. butter/butter
  • 3/4 c. sugar
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 c. flour
  • 1 teaspoon baking pwdr
  • 1 teaspoon baking soda
  • 1 c. lowfat sour cream
  • 1 3/4 c. (16 ounce can) pumpkin
  • 1 slightly beaten egg
  • 1/3 c. sugar
  • 1 teaspoon pumpkin pie spice
  • Streusel Topping
  • 1 c. brown sugar
  • 1/3 c. butter
  • 2 teaspoon cinnamon
  • 1 c. minced nuts

Direcciones

  1. Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add in 3 large eggs beating well. Put together flour, baking pwdr and baking soda. Add in dry ingredients to butter mix alternately with lowfat sour cream.Put together pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon 1/2 of batter into 9x13 baking dish; spread to cover. Sprinkle 1/2 of streusel topping over batter. Spread pumpkin mix over streusel. Carefully spread remaining batter over pumpkin mix. Sprinkle remaining streusel over top. Bake 325 degrees 50-60 min.