Sour Cream Pumpkin Coffee Cake
½ cup butter
¾ cup cane juice crystals or Sucanat
1 t vanilla
2 c whole wheat pastry flour
1 t baking powder
1 t baking soda
1 c sour cream
2 cups pumpkin puree
1/3 cup cane juice crystals
1 t pumpkin pie spice or: ½ t cinnamon, 1/8 t ginger, 1/8 t nutmeg, 1/8 t allspice, 1/8 t cloves
1 c Sucanat
1/3 c butter
2 t cinnamon
1 c nut, chopped, optional
Using a mixer cream butter, cane juice crystals and vanilla. Add the 3 eggs and make sure everything is well combined.
In a separate bowl mix the pastry flour, baking powder and baking soda.
Add the flour mix and the sour cream to the butter/cane juice mix. Do this by alternating between the flour and the sour cream. Making sure to mix well after each addition.
In a smaller bowl mix together the pumpkin, 1 egg, 1/3 c cane juice crystal’s and spices.
Prepare streusel by mixing all ingredients except nuts until they are blended. Mix in the nuts, if using.
Spray a 13x9 pan with a non stick spray. Spoon half of the coffee cake batter into the pan making sure to spread it to the corners of the pan.
Sprinkle half the streusel over the batter. Spread the pumpkin mixture over this. Carefully spread the rest of the coffee cake batter over the top of the pumpkin mixture.
Bake at 350 for 55 to 60 minutes or until done.