Sour Cream Pumpkin Coffee Cake

Sue Brooks

By
@suesueb

I've been baking this coffee cake since the 80's. My family expects it every fall, and if I seem to be late making it, they let me know (LOL!!).


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

40 Min

Cook:

50 Min

Method:

Bake

Ingredients

1/2 c
butter, room temperature
3/4 c
sugar
1 tsp
vanilla extract
3
eggs
2 c
all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
1 c
sour cream

PUMPKIN MIXTURE

1 can(s)
pumpkin (16 oz. or 15 oz.)
1/3 c
sugar
1
beaten egg
1 tsp
pumpkin pie spice*

STREUSEL

1 c
brown sugar, firmly packed
1/3 c
butter, room temp (or slice 5 1/3 tbsp from stick of butter)
2 tsp
cinnamon
1 c
chopped nuts (walnuts or pecans)

Directions Step-By-Step

1
In large bowl, cream butter, 3/4 cup sugar, and vanilla. Add 3 eggs, beating well.
2
In another bowl, sift together flour, baking powder, soda, and salt.
3
Add dry ingredients to the butter mixture, alternating with sour cream. Set aside.
4
In another bowl, combine pumpkin, 1 egg, 1/3 cup sugar, and the pumpkin pie spice*. Set aside.
5
For streusel, mix brown sugar with 2 tsp cinnamon. Mix in 1/3 cup butter (room temperature), then mix in chopped nuts.
6
Spoon half of sour cream batter into 13x9x2-inch baking pan**; spread to corners.
7
Carefully sprinkle HALF of streusel over batter.
8
Spread on all of pumpkin mixture.
(I use a large spoon to dollop on pumpkin mixture...about 12 dollops. Then, with back of the spoon, gently spread the mounds together without disturbing the batter.)
9
Carefully spread on remaining batter.
10
Sprinkle remaining streusel on top.
11
Bake in preheated 350 degree oven for 50-60 minutes.

(When I bake in a pyrex dish, I set oven to 325 degrees and bake for 50 minutes.)
12
*If you don't have "pumpkin pie spice," make your own. My version is: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves.

**Note: The last few years, I've been using an 11.5x8x2-inch pyrex baking dish which also works out nicely. The cake rises ALL the way to the top, but has never spilled over.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American