Sour Cream-Pumpkin Coffee Cake Recipe

Sour Cream-Pumpkin Coffee Cake Recipe photo by Taste of Home

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A spiced pumpkin filling is the sweet surprise inside this tender cake. It’s sure to steal the spotlight at a breakfast or brunch.

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Sour Cream-Pumpkin Coffee Cake Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 15 Servings

30 45 75

Ingredients

1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons 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 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Directions

In a small bowl, combine the brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
Spread half of batter into a greased 13-in. x 9-in. baking dish. Sprinkle with half of the streusel. Combine the pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 15 servings.

Nutritional Facts 1 piece equals 386 calories, 20 g fat (9 g saturated fat), 94 mg cholesterol, 214 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Sour Cream-Pumpkin Coffee Cake in Country Woman Christmas Annual 2012, p31