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Sour Cream-Pumpkin Coffee Cake

 Sour Cream-Pumpkin Coffee Cake
A spiced pumpkin filling is the sweet surprise inside this tender cake. It’s sure to steal the spotlight at a breakfast or brunch.
15 ServingsPrep: 30 min. Bake: 45 min. + cooling

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 McCormick® Pure 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

  • Preheat oven to 325°. In a small bowl, combine 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

2 of 2

Sour Cream-Pumpkin Coffee Cake (continued)

Directions (continued)

  • in eggs, one at a time. Stir in vanilla. Combine flour, baking
  • powder and baking soda; add to creamed mixture alternately with sour
  • cream.
  • Spread half of batter into a greased 13x9-in. 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.
  • Bake 45-50 minutes or until a toothpick inserted in 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.