Pumpkin Sour Cream Coffee Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1/2 cup packed brown sugar
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 tablespoon butter melted
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup sour cream (i used light)
- 1 cup (2 sticks) butter softened
- 1 tablespoons milk
- 1/4 teaspoon pumpkin pie spice*
- 1 teaspoon pumpkin pie spice*
- 1 cup pure pumpkin puree
- cinnamon drizzle:
- 2/3 cup chips
- 1 1/2 teaspoons shortening (do not use butter margarine, spread or oil)
- 1/2 cups confectioners' sugar
- Carbohydrate 667.33225650463 g
- Cholesterol 2458.1364583431 mg
- Fat 538.909597925829 g
- Fiber 43.5796340674825 g
- Protein 101.100403794566 g
- Saturated Fat 307.307720836805 g
- Serving Size 1 1 recipe (2204g)
- Sodium 8301.77533935295 mg
- Sugar 623.752622437147 g
- Trans Fat 47.815101585164 g
- Calories 7807 calories
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. (I used cooking spray with flour.)Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set aside.Combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin, sour cream and vanilla, and mix well. Gradually beat in flour mixture.Spoon half of batter into pan. Sprinkle streusel over batter, keeping it in the middle of the pan (don't allow it to touch sides). Top with remaining batter. Make sure batter layer touches edges of pan (batter will be thick!).Bake for 50-60 minutes or until toothpick comes out of middle of cake clean. Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until chips are melted and mixture is smooth. Mix together confectioners' sugar and milk until smooth. Drizzle over cooled cake.
