Sour Cream Pumpkin Coffee Cake
1/2C butter, 3/4C cane juice crystals (Rapadura, Sucanat, or raw Turbinado sugar at Wal-Mart), 1t vanilla, 3 eggs, 2C whole wheat or unbleached flour, 1t b. soda, 1C s.cream, 2C pumpkin puree, 1 egg, 1/3C cj crystals, 1t pumpkin spice or 1/2t cinnamon, 1/8t ginger, 1/8t nutmeg, 1/8t allspice, 1/8t cloves
Streusel: 1C Sucanat, 1/3C butter, 2t cinnamon, 1C nut-chopped (optional)
Using a mixer cream butter, cj crystals & vanilla.
Add the eggs & make sure everything is well combined.
In a separate bowl mix the flour, b.powder, & butter/cj mix. Do this by alternating between the flour & the s. cream. Make sure to mix well after each addition.
In a smaller bowl mix together the pumpkin, 1 egg 1/3C cj crystals & spices.
Prepare streusal by mixing all ingred. except nuts until well blended.
Spray 13x9 pan w/nonstick spray. Spoon half cake batter into pan makin' sure to spread it to the corners of pan. Sprinkle half of streusel over batter. Spread pumpkin mixture over this. Carefully spread rest of the cake batter over the top of pumpkin mix.
Bake @ 350 for 50-60 minutes or till done.
1C butter, 1/2C sucanat, 1/2C cj crystals (see above recipe for substituting these w/Turbinado), 1C pureed pumpkin, 1 egg, 1 t vanilla, 2C whole wheat flour or unbleached flour, 1t b. soda, 2t cinnamon, 1/4 salt
Frosting: 3T butter, 1/2 brown sugar, 1/4C powdered sugar or powdered sucanat
Cream butter, cj crystals & sucanat together. Mixing well. Add pumpkin, egg, and vanilla. Mix well until well combined. Add remaining ingred. Drop by spoonfuls onto ungreased cookie sheet.
Bake cookies 10-12 minutes @ 350 degrees. Let cool completely and frost.
To make frosting:
Ina saucepan on medium heat combine butter & brown sugar. Let it cook until it is smooth & bubbly, be very careful not to let this burn & stir constantly. After it starts to bubble let it cook 1 minute. Remove from heat & stir milk in. Add powdered sugar. Quickly frost cookies before frosting hardens. it hardens real quick.