Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 45 min. + cooling
  • Makes
    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

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.

Recommended Video

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.