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!!).


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Rating:
★★★★★ 2 votes
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)

Step-By-Step

1In large bowl, cream butter, 3/4 cup sugar, and vanilla. Add 3 eggs, beating well.

2In another bowl, sift together flour, baking powder, soda, and salt.

3Add dry ingredients to the butter mixture, alternating with sour cream. Set aside.

4In another bowl, combine pumpkin, 1 egg, 1/3 cup sugar, and the pumpkin pie spice*. Set aside.

5For streusel, mix brown sugar with 2 tsp cinnamon. Mix in 1/3 cup butter (room temperature), then mix in chopped nuts.

6Spoon half of sour cream batter into 13x9x2-inch baking pan**; spread to corners.

7Carefully sprinkle HALF of streusel over batter.

8Spread 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.)

9Carefully spread on remaining batter.

10Sprinkle remaining streusel on top.

11Bake 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