Then our pumpkin sour
cream coffee cake batter is poured into a 9 × 13 inch pan (you'll be happy that this recipe makes A LOT of cake), the streusel is crumbled on top, and it's baked in the oven for about 35 - 40 minutes.
With no raisins and nothing but fresh carrots, cinnamon streusel, and my
favorite coffee cake batter, even the most critical taste tester will love these muffins.
Omit the cinnamon in the streusel and add in a teaspoon of freshly grated lemon or orange zest to
the coffee cake batter.
I was in the kitchen slicing ripe nectarines while the stand mixer worked creaming together butter and sugar, transforming them into what would soon be
coffee cake batter.
Once
the coffee cake batter is totally mixed, I baked it in a 9 inch circular pan for about 15 minutes.