Sour Cream-Pumpkin Coffee Cake

Name: Sour Cream-Pumpkin Coffee Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 15 servings.
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 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup sour cream; FILLING:; 1 can (15 ounces) solid-pack pumpkin; 1 large egg, lightly beaten; 1/3 cup sugar; 1 teaspoon pumpkin pie spice

When I was on treat duty for my moms' group, I baked this pumpkin coffee cake. So many people asked for the recipe, the group director wound up putting it in our newsletter. —Rachel Dodd, Avondale, Arizona

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 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Directions

Preheat oven to 325°. For streusel, 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 in eggs, one at a time, and 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 and streusel.
Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts

1 piece: 386 calories, 20g fat (9g saturated fat), 94mg cholesterol, 214mg sodium, 47g carbohydrate (31g sugars, 3g fiber), 5g protein.

Reviews

Click stars to rate

Average Rating:

JGa2595176

Jun 4, 2019

I love a dish I can bring to a church potluck and this was a winner. Made in the fall and was a real hit. Not a crumb left. The pumpkin layer threw people off at first, it's kind of a surprise!
marcibanes

Dec 16, 2018

Excellent. This is a great recipe that In adding to my Fall baking collection. The only change I made was substituting chopped Waluts instead of the Pecans. Huge hit with the family and I will definitely make again.
sd20

Jan 8, 2018

Have made this a couple of times . So delicious! Only use a half cup of pecans, but otherwise make exactly as directed!
kmolina6

Oct 8, 2016

Really yummy! :D I had to substitute plain Greek yogurt for the sour cream but it obviously worked because I came home from a potluck with the baking pan empty!
ROSANALEITE

May 20, 2015

bom
JulieD27

Dec 19, 2013

This was awesome. I made it for a Pumpkin Day at work and several people have asked me for the recipe.