October 14 -Fall Festival Recipe Exchange

Here is my entry for The 2nd Annual Fall Festival Recipe Exchange:

Pumpkin Streusel Coffee Cake Bars

STREUSEL:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3/4 cup sour cream
1 16-oz can pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into a greased and floured 13 x 9 x 2 baking dish. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Slice into bars.

Variation 1: Put half of batter into baking dish. Sprinkle half of streusel over batter. Spread remaining batter on top and then sprinkle remaining streusel on top. (works especially well with Variation 2)

Variation 2: Add 1/2 cup chocolate mini-chips to streusel mix.

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