Sour Cream Pumpkin Coffee Cake With Pecan Streusel

35
Lisa Myrick

By
@Heavenlybliss

I admit there are a few steps to this, but if you like coffee cake and enjoy pumpkin, it is well worth the time because you are in for a real treat with this recipe! From the pumpkin and spices to the pecan streusel, it screams fall and cooler weather. The cake is moist and buttery, while the pumpkin is flavorful but not overpowering. The pecans in the streusel give it a nice crunch. It always gets one of the highest bids at our annual Christmas auction for charity at our church. It is perfect with a piping cup of hot, fresh coffee!

Blue Ribbon Recipe

This is the ultimate coffee cake for fall and the holiday season. The cake is buttery, tender, and moist. Pumpkin is layered in between the cake and streusel. It is not an overpowering pumpkin flavor. There's a hint of pumpkin spice but, thanks to the streusel throughout the cake, cinnamon is the more dominant flavor. Once baked, the streusel sprinkled on top is buttery, sugary, crunchy, and delicious. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
24 (cut 4 x 6 rows)
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • PECAN STREUSEL

  • 1 c
    brown sugar, firmly packed
  • 1/3 c
    cold butter, cut into small pieces
  • 2 tsp
    ground cinnamon
  • 1 c
    chopped pecans
  • PUMPKIN MIXTURE

  • 1 can(s)
    pumpkin (not pie mix) - 15 oz.
  • 1 large
    eggs, slightly beaten
  • 1/3 c
    sugar
  • 1 tsp
    pumpkin pie spice
  • CAKE BATTER

  • 1 stick
    butter, softened
  • 3/4 c
    sugar
  • 1 tsp
    vanilla extract
  • 3 large
    eggs
  • 2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 c
    sour cream

How to Make Sour Cream Pumpkin Coffee Cake With Pecan Streusel

Step-by-Step

  1. Streusel Mixture: Combine the brown sugar, butter, cinnamon, and pecans, working in the butter until the mixture is crumbly.
  2. I simply do this with my fingers. Divide it in half right inside the bowl and refrigerate until needed.
  3. Pumpkin Mixture: In a separate bowl, combine the pumpkin, beaten egg, sugar, and pumpkin pie spice. Set aside.
  4. Cake Batter: In a large bowl cream together butter, sugar, and vanilla for about 5 minutes. It won't look like much at this point.
  5. Add eggs, one at a time, beating well after each addition, until light and fluffy.
  6. In a separate bowl combine the flour, baking powder, and baking soda. Measure out your sour cream.
  7. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour mixture. I do this with a wooden spoon so that I don't over beat the batter and make the cake dry and tough.
  8. Drop 2 cups of batter in dollops in the bottom of a 9 x 13 baking pan (note: if not using a non-stick pan grease the pan before adding the batter). It will look as though there isn't going to be enough batter for two layers, but it IS plenty.
  9. I use an offset spatula then to spread the batter into an even layer.
  10. Sprinkle one half of the streusel (about 1 cup) over the batter.
  11. Dollop all of the pumpkin mixture onto the streusel and gently spread it into an even layer with an offset spatula. Here again, it will look like there isn't enough but there IS plenty. Just do it in the dollops like I did the batter and spread it out.
  12. Drop the remaining 2 cups of cake batter in dollops over the pumpkin mixture.
  13. Carefully spread the batter over the pumpkin mixture with an offset spatula.
  14. Sprinkle remaining streusel over the batter.
  15. Bake in a 325 degree oven for 50 minutes to 1 hour. In my own personal, it has taken as few as 45 minutes but in other ovens that I have baked it in it took about 52. If your oven tends to cook hot, begin checking around the 40 minute mark. A tester inserted to the center should come out clean, with maybe a slight crumb clinging.
  16. Also, I use a non-stick pan so I do not grease it and I have never had a problem with it sticking and I have made this MANY times. If yours isn't non-stick, I would suggest you lightly spray your pan with a little non-stick cooking spray.

Printable Recipe Card

About Sour Cream Pumpkin Coffee Cake With Pecan Streusel

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collections: Pumpkin Patch Fall Food



Show 13 Comments & Reviews

What to Cook in September

What to Cook in September


Fall is finally here – which means some of our favorite produce is in season. Apple, pumpkin, brussels sprouts, potatoes, zucchini, and more make up some delicious recipes that you need to make this September. From soups to pies to pasta dishes, these fall dishes need to be in your recipe box.

Versatile Chicken Dinner Ideas

Versatile Chicken Dinner Ideas


Many times I’ll get asked what’s for dinner and when I answer chicken I get an eye roll in response. Chicken for dinner gets a bad rap. To me, chicken never gets old. I think it’s quite adaptable. It can be flavorful and anything but boring. Dee Robinson’s (Quitman, GA) Chicken Bites With Honey Mustard […]

12 Milkshake Recipes to Celebrate the End of Summer

12 Milkshake Recipes to Celebrate the End of Summer


What better way to cool down on a hot day than with a thick milkshake. The concept of a milkshake is simple. Mix ice cream and milk in a blender until creamy. But, they are so much more than that. Syrups can be added to adjust the flavors. These days, people are adding baked goods […]