Pumpkin Crunch Coffeecake Recipe 
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Pumpkin Crunch Coffeecake

Crunch Topping:
1 1/2 cups finely chopped walnuts
1 1/2 cups vanilla wafer crumbs
1 1/2 cups light brown sugar
3/4 cup butter, melted

Coffee Cake:
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 cup solid packed pumpkin
1/2 cup sour cream
2 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 1/4 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
3/4 teaspoon baking soda
3 eggs

Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.

In a large bowl, combine sugar and butter until smooth. Add pumpkin and sour cream, mix well. In a medium bowl, stir together dry ingredients; add to pumpkin mixture. Beat on low speed until mixed, then on high speed for two more minutes. Batter will be thick. Spoon batter into prepared 9x13 inch baking pan. Sprinkle with the crunch topping.

Bake 40-45 minutes or until knife inserted in center comes out clean.

YIELD: 12-15 Servings

 



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