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.
Ingredients:
-
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
Step 1:
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.
Step 2:
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.
Step 3:
Streusal: Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.
Step 4:
Sprinkle half of streusal over batter. Spread pumpkin mixture over streusal. Carefully spread remaining batter over pumpkin mixture. Sprinkle streusal over top.
Step 5:
Bake in slow oven (325F degrees) 50-60 minutes or until toothpick inserted in center comes out clean. Remove and cool on wire rack.