Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

sour cream pumpkin coffee cake

(2 ratings)
suesueb avatar
Recipe by
Sue Brooks
@suesueb
Leland, NC

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!!).

►
(2 ratings)
yield 12 serving(s)
prep time 40 Min
cook time 50 Min
method Bake

Ingredients For sour cream pumpkin coffee cake

  • 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
    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)

How To Make sour cream pumpkin coffee cake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT