Pumpkin Coffee Cake Recipe

5 1 1
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Pumpkin Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 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 or margarine
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canned or cooked pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups 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 mixing 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 alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake 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.
Originally published as Pumpkin Coffee Cake in Country Woman Christmas Annual 1998, p13

Nutritional Facts

1 slice: 209 calories, 10g fat (5g saturated fat), 45mg cholesterol, 184mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canned or cooked pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  1. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing 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 alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake 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.
Originally published as Pumpkin Coffee Cake in Country Woman Christmas Annual 1998, p13

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MY REVIEW
hunter6295 User ID: 1021074 69488
Reviewed Oct. 26, 2009

"I have made this recipe 3 times in the last two weeks. My kids can't get enough of it and it is so easy to prepare."

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