Pumpkin-Sour Cream Coffee Cake with Pecan Streusel
Pumpkin, cranberries and brown sugar swirl through a tender, moist coffee cake with a golden pecan topper.
Source: Midwest Living
In a medium bowl, stir together 1/3 cup all-purpose flour, 1/3 cup packed brown sugar, and 1/8 teaspoon ground nutmeg. Cut in 3 tablespoons butter using a pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup chopped pecans.
385 calories; fat 18g; cholesterol 74mg; saturated fat 10g; carbohydrates 52g; insoluble fiber 2g; protein 5g; vitamin a 5004.8IU; vitamin c 1.2mg; sodium 357mg; calcium 90.9mg; iron 1.8mg.