Dessert

Sour Cream Pumpkin Coffee Cake is for Dessert.

Sour Cream Pumpkin Coffee Cake takes 30 minutes to prepare.

Sour Cream Pumpkin Coffee Cake takes 45 minutes to cook.

Sour Cream Pumpkin Coffee Cake makes 16 servings.

The ingredients for Sour Cream Pumpkin Coffee Cake are:

Topping:
Brown Sugar, .5 cup, packed
Flour, white, 2 Tbsp.
*Pumpkin Pie spice, 1 tsp
I Can't Believe It's Not Butter light, 2 Tbsp.
Pecans, .5 cup, chopped

Batter:
I Can't Believe It's Not Butter light, 1 stick
Granulated Sugar, .75 cup
Egg, fresh, whole, raw, 3 large
Vanilla Extract, 1 tsp
*Flour, white, 2 cup
Baking Powder, 1 tsp
Baking Soda, 1 tsp
Daisy Light Sour Cream, 8 oz.

Filling:
Pumpkin-Libby's 100% Pure Pumpkin, 15 oz. can
Egg, fresh, whole, raw, 1 large
Granulated Sugar, 1/3 cup
Pumpkin Pie spice, 1 tsp

Here is how you make Sour Cream Pumpkin Coffee Cake:

1. In a small bowl, combine the dry topping ingredients, cut in butter until crumbly and stir in pecans. Set aside.2. In a large bowl, cream stick of margarine and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.Spread half of batter into a 13x9 pan that has been sprayed with non-stick spray. Combine the pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over batter and spread evenly. Top with remaining batter.Sprinkle with streusel topping. Bake at 325 for 45-50 minutes or until a toothpick comes out clean.Serving Size: makes 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user DEBARIZONA.

The nutritional information for Sour Cream Pumpkin Coffee Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 242.4

• Total Fat: 8.5 g
• Cholesterol: 51.5 mg
• Sodium: 196.8 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 1.9 g
• Protein: 5.1 g