Sour Cream-Pumpkin Coffee Cake
Total TimePrep: 30 min. Bake: 45 min. + cooling
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!
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.
Have made this a couple of times . So delicious! Only use a half cup of pecans, but otherwise make exactly as directed!
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!
This was awesome. I made it for a Pumpkin Day at work and several people have asked me for the recipe.