This tasty recipe comes from Inn at Riverbend in Pearisburg, Virginia. The B&B overlooks the Appalachian Mountains and the New River, and all rooms open up to decks and terraces with stunning vistas. With private baths, robes, and gorgeous views, this seven-room inn is perfect for a romantic getaway.
1/2 cup butter or margarine
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking Soda
- 1 cup sour cream
- 16 oz. can solid packed pumpkin
- 1 egg, slightly beaten
- 1/3 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 cup brown sugar, firmly packed
- 1/3 cup butter or margarine
- 2 teaspoon cinnamon
- 1 cup nuts, chopped
Batter: Cream butter, sugar and vanilla in mixing bowl. Add eggs, beating well. Combine flour, baking powder, and baking soda. Add dry indredients to butter mixture alternately with sour cream.
Pumpkin mixture: In a separate bowl, combine pumpkin, beaten egg, 1/3 C sugar, and pie spice. Spoon half of the batter into a 13" x 9" x 2" prepared baking pan. Spread to corners.
Streusal: Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.
Sprinkle half of streusal over batter. Spread pumpkin mixture over streusal. Carefully spread remaining batter over pumpkin mixture. Sprinkle streusal over top.
Bake in slow oven (325F degrees) 50-60 minutes or until toothpick inserted in center comes out clean. Remove and cool on wire rack.