Shelly's Recipe

PUMPKIN CRUNCH COFFEECAKE

Category: Coffee Cake

Crunch Topping
1 1/2 cups finely chopped walnuts
1 1/2 cups vanilla wafer crumbs
1 1/2 cups light brown sugar
3/4 cup butter, melted


Coffee Cake
1 1/4 cups sugar
3/4 cup butter, softened
1 cup solid packed pumpkin
1/2 cup sour cream
2 1/2 cups all-purpose flour
1 tbsp pumpkin pie spice
2 1/4 tsp Clabber Girl Baking Powder
1/2 tsp salt
3/4 tsp baking soda
3 eggs

Preheat oven to 350. Grease and flour a 13x9 inch baking dish. In a large bowl, combine sugar and butter until smooth. Add pumpkin and sour cream, mix well.

In a medium bowl, stir together dry ingredients; add to pumpkin mixture. Beat on low speed until mixed, then on high speed for two more minutes. Batter will be thick. Spoon batter into prepared 9x13 inch baking pan. Sprinkle with the crunch topping. Bake 40-45 minutes or until knife inserted in center comes out clean.