Sour Cream Pumpkin Coffee Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup brown sugar 
• 0.3 cup butter melted ()
• 2 teaspoons cinnamon 
• 1  eggs lightly beaten ()
• 3  eggs 
• 1 cup flour 
• 0.3 teaspoon ginger 
• 0.3 cup granulated sugar 
• 0.3 teaspoon nutmeg 
• 1 cup nuts chopped
• 3 cups pumpkin puree 
• 1 cup rolled oats 
• 1 cup cup heavy whipping cream sour
• 1 teaspoon vanilla extract 
• 1 cup flour whole wheat

Equipment

• bowl
• oven
• baking pan
• toothpicks

Directions

1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased 8x8x2 inch baking dish for a thicker cake as seen above or a 9x13x1.5+ for an thinner cake.
9. Sprinkle on half of the streusel.1
10. Pour the pumpkin mixture on next.1
11. Pour the remaining batter on top.1
12. Sprinkle on the remaining streusel.1
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 45-60 minutes for the 8x8x2 inch baking dish or 35-45 minutes for a 9x13x1.5+ baking dish.