Ingredients
-
2
-
1
-
1
-
1/4
-
1/2
-
1
-
2
-
1
-
1
-
1/2
-
1
-
1/2
-
1
-
2/3
-
1 1/2
Directions
Pumpkin and Spice Sour Cream Coffee Cake, Perect for a Thanksgiving morning breakfast
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Grease a 10-Inch Tube Pan and Set Aside. |
|
3
Done
|
Combine Flour, Baking Powder, Baking Soda and Salt; Set Aside. |
|
4
Done
|
Cream Margarine and Granulated Sugar Until Light and Fluffy. |
|
5
Done
|
Add Eggs, 1 at a Time, and Beat Well After Each. |
|
6
Done
|
Add Flavorings and Blend. |
|
7
Done
|
Add Pumpkin and Sour Cream and Blend Well. |
|
8
Done
|
Batter Will Have a Curdled Appearance. |
|
9
Done
|
Stir in Dry Ingredients Just Until Mixed. |
|
10
Done
|
Combine Pecans, Brown Sugar and Pumpkin Pie Spice. |
|
11
Done
|
Spread Half the Batter in Prepared Pan. |
|
12
Done
|
Sprinkle With Half the Pecan Mixture. |
|
13
Done
|
Spread Remaining Batter Over, Then Sprinkle With Remaining Pecan Mixture. |
|
14
Done
|
Bake in 350-Degree Oven For 40 to 45 Minutes, or Until Cake Tester Inserted Near Center Comes Out Clean. |
|
15
Done
|
Cool in Pan 10 Minutes, Then Remove from Pan to Cool Completely on Wire Rack. |
