Sour Cream-Pumpkin Coffee Cake

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

Photo by Andrea A.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

15

servings

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

15

servings

Adapted from tasteofhome.com

Ingredients

  • 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

Directions

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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