Ingredients
The following ingredients have 4 Servings
- 2 1/4 cups all-purpose flour
- 3/4 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups unsalted butter, cold and cubed
- 1 large egg
- 3/4 cups sour cream
- 1 teaspoon vanilla
- 8 oz cream cheese
- 2 cups pumpkin, canned
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 pinch salt
Instruction
- Combine flour, sugar, baking soda, baking powder, and salt in a large bowl.
- Cube cold butter and then cut butter into flour mixture using fingers until it's in pea-sized lumps.
- Reserve 3/4 Cup of the mixture for a topping later.
- In a separate bowl, combine sour cream, eggs, and vanilla. Then stir that into the flour-butter mixture. Stir together until it forms a loose dough.
- Pack loose dough into a springform pan. Try to get an even thickness on the bottom and press the dough about 1 inch up the sides. If your fingers are sticking badly to the dough, use plastic wrap to help shape it.
- In a medium bowl, use a hand mixer to mix together cream cheese, pumpkin, eggs, sugar, and spices. Pour pumpkin mixture into the coffee cake shell.
- Sprinkle on reserved crumb for a topping.
- Bake coffee cake at 350°F for 55-60 minutes until center is set and it's browned around the edges.
- Remove and let cool on a wire rack for 10 minutes. Remove the cake from the springform pan and serve or let cool to room temperature and store in the fridge!
