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 Nellie’s Free Range 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 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 Nellie’s Free Range 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 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.

Originally published as Sour Cream Pumpkin Coffee Cake in Country Woman Christmas 2012

Reviews

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Average Rating:

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!
marcibanes

Sep 20, 2017

This is an excellent coffee cake recipe. It brings out the wonderful taste of fall cooking. I look forward to making it again.
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.