Sour Cream Pumpkin Coffee Cake

Name: Sour Cream Pumpkin Coffee Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1/2 c butter, room temperature; 1 1/4 c sugar; 1 tsp vanilla; 4 large eggs, one beaten; 2 c four; 1 tsp baking soda; 1 tsp baking powder; 1 c sour cream; 1 can(s) pumpkin; 1 tsp pumpkin pie spices; STREUSEL:; 1 c brown sugar, firmly packed; 1/3 c butter, room temperature; 2 tsp cinnamon; 1 c chopped nuts

No Photo

Have you made this?

Share your own photo!

By Carla Davis
@Carla_Davis

This is best served warm.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

30 Min

Cook:

55 Min

Method:

Bake

Ingredients

Add to Grocery List

1/2 c

butter, room temperature
1 1/4 c

sugar
1 tsp

vanilla
4 large

eggs, one beaten
2 c

four
1 tsp

baking soda
1 tsp

baking powder
1 c

sour cream
1 can(s)

pumpkin
1 tsp

pumpkin pie spices
STREUSEL:
1 c

brown sugar, firmly packed
1/3 c

butter, room temperature
2 tsp

cinnamon
1 c

chopped nuts

How to Make Sour Cream Pumpkin Coffee Cake

Step-by-Step

Cream butter, 3/4 cup sugar and vanilla. Add 3 eggs and beat well. Combine flour, baking powder and soda. Add dry ingredients to butter mixture, alternately with sour cream.
Combine pumpkin, beaten egg, a half-cup sugar and pie spice.
Spoon half the batter into 9x13 inch pan. Sprinkle half the streusel over the batter. Spread pumpkin mixture over streusel. Spread rest of batter over the pumpkin mixture. Sprinkle remaining streusel over top.
Bake in slow oven at 325 for 50-60 minutes.

Printable Recipe Card