On rainy, cold days there is nothing more comforting than a steaming cup of coffee and I often find myself wandering over to the neighboring cafe for a nice strong cappuccino. Interior design takes a lot of mental, physical and creative energy so caffeine and I are old friends. What makes coffee even better, is a side of something sweet to go with it, right? So, I thought I would share my Pumpkin Streusel Coffee Cake recipe with you. It’s perfect for the holidays or anytime!
Pumpkin Streusel Coffee Cake
1cup sour cream
* Add :
3 cups flour
2 tsp. soda
¼ tsp. salt
½ tsp. cinnamon or pumpkin pie spice
Topping: (I usually double this recipe for streusel toppping)
1 cup brown sugar
2 tsp. cinnamon
3 Tbls. margarine or butter
1 cup chopped pecans
Spread cake mixture in greased pan and then layer on topping.
Bake at 350 degrees until done in middle (toothpick comes out
clean). For extra flavor and moistness, after cooling, glaze with
powdered sugar, almond or vanilla flavor and a little water.
*For bundt cake, alternate topping and cake mix then glaze
Image via here.