Sour Cream-Pumpkin Coffee Cake
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
Reviews
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!
bom
This was awesome. I made it for a Pumpkin Day at work and several people have asked me for the recipe.