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Sour Cream-Pumpkin Coffee Cake


A spiced pumpkin filling is the sweet surprise inside this tender cake.

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Rate this recipe 4.5/5 (31 Votes)


  • Streusel:
  • 1 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1/3 cup cold butter
  • 1 cup chopped pecans
  • Batter:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (I used 1 cup whole wheat, 1 cup regular)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (8 oz) sour cream (I used fat free)
  • Filling:
  • 1 can (15 oz) solid-pack pumpkin
  • 1 egg, lightly beaten
  • 1/3 cup sugar
  • 1 tsp pumpkin pie spice


Servings 15
Preparation time 30mins
Cooking time 80mins
Adapted from


Step 1

1. Preheat oven to 325 F. In a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.

3. Spread half of batter into a greased 13x9-inch baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.

4. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.


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