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Pumpkin Coffee Cake

 Pumpkin Coffee Cake
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
16-20 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions

  • In a small bowl, combine sugars and cinnamon. Cut in the butter until
  • mixture resembles coarse crumbs. Stir in pecans; set aside. In a
  • bowl, cream butter and sugar. Add eggs, one at a time, beating well
  • after each addition. Combine the sour cream, pumpkin and vanilla;
  • mix well. Combine dry ingredients; add to creamed mixture

2 of 2

Pumpkin Coffee Cake (continued)

Directions (continued)

  • alternately with sour cream mixture. Beat on low just until blended.
  • Spread the batter into two greased and floured 8-in. round baking
  • pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or
  • until a toothpick inserted near the center comes out clean. Yield:
  • 16-20 servings.
Nutritional Facts: 1 serving (1 slice) equals 209 calories, 10 g fat (5 g saturated fat), 45 mg cholesterol, 184 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.