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Pumpkin Coffee Cake Recipe

Description: Pumpkin Coffee Cake has a few more steps that take a few minutes more preparation time. But the extra effort is well worth it!

From the Kitchen of: Beverly Hicks, Greenwood, S.C.

Streusel Topping Ingredients:

½ cup butter or margarine, melted

1 ¼ cup all purpose flour

1/3 cup brown sugar

1/3 cup granulated sugar

1 teaspoon cinnamon

Cake Ingredients:

3 level cups all purpose flour

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon baking soda

1 ½ teaspoon baking powder

½ teaspoon salt (or less for low salt diets

1 cup vegetable oil

1 ½ cups light or dark brown sugar, packed

3 large eggs

2 teaspoons vanilla

½ cup sour cream

2 cups canned pumpkin

Glaze Ingredients:

3 Tablespoons heavy cream

1 ½ cups powdered sugar

Preparation Directions:
  1. Preheat oven to 350 ° F.
  2. Grease a 9" X 13" X 2" baking pan. Lightly flour.
  3. In a medium size mixing bowl, put the melted butter, then stir in all other ingredients until smooth. Set aside.
  4. In a medium size bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
  5. In a large bowl, mix together oil, brown sugar, eggs and vanilla until smooth and there are no lumps.
  6. Stir in sour cream, and canned pumpkin until well mixed.
  7. Mix in flour ingredients.
  8. Pour batter into the baking pan and smooth out top.
  9. Sprinkle crumbled streusel over the top of the cake.
  10. Bake in oven for 35 - 40 minutes.
  11. Test with a toothpick for doneness.
  12. Remove from oven and allow to cool.
  13. Whisk together the glaze ingredients until smooth.
  14. Drizzle glaze over the cooled cake.

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