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Pumpkin Pecan Streusel Coffee Cake

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This layered coffee cake is super moist and tender, because it has sour cream in it--yum! There is a layer of pumpkin pie custard, and a topping of crunchy pecan streusel.

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Rate this recipe 4.6/5 (28 Votes)

Ingredients

  • CAKE:
  • 1/2 cup butter
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • PUMPKIN LAYER:
  • 1 (15-ounce) cans pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves OR
  • 2 teaspoons pumpkin pie spice, in lieu of cinnamon, ginger and cloves
  • 2 eggs
  • 1/2 cup evaporated milk
  • PECAN STREUSEL:
  • 1 cup pecans, chopped
  • 3/4 stick butter, melted
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon

Details

Servings 12
Preparation time 25mins
Cooking time 75mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray.

CAKE:

Whisk together all of the dry ingredients, set aside.

In a mixer, cream the butter and sugar until light and flufffy.
Add the sour cream.

Add the dry ingredients until blended. The batter will be thick.

PUMPKIN FILLING:

Whisk together the pumpkin, sugar, spices, salt.
Add the eggs and whisk, then the evaporated milk. Set aside.

STREUSEL TOPPING:

Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside.

CAKE:

Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.)
Sprinkle half the streusel over the batter.

Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid.

Add the remaining batter on top.

Note: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter.

Top with the remaining streusel.

Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean.

Notes: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15 to 20 minutes.

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