Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake Recipe

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Carla Davis


This is best served warm.


☆☆☆☆☆ 0 votes

30 Min
55 Min


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  • 1/2 c
    butter, room temperature
  • 1 1/4 c
  • 1 tsp
  • 4 large
    eggs, one beaten
  • 2 c
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 c
    sour cream
  • 1 can(s)
  • 1 tsp
    pumpkin pie spices

  • 1 c
    brown sugar, firmly packed
  • 1/3 c
    butter, room temperature
  • 2 tsp
  • 1 c
    chopped nuts

How to Make Sour Cream Pumpkin Coffee Cake


  1. 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.
  2. Combine pumpkin, beaten egg, a half-cup sugar and pie spice.
  3. 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.
  4. Bake in slow oven at 325 for 50-60 minutes.

Printable Recipe Card

About Sour Cream Pumpkin Coffee Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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