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sour cream pumpkin coffee cake

(2 ratings)
suesueb avatar
Recipe by
Sue Brooks
@suesueb
Leland, NC

I've been baking this coffee cake since the 80's. My family expects it every fall, and if I seem to be late making it, they let me know (LOL!!).

(2 ratings)
yield 12 serving(s)
prep time 40 Min
cook time 50 Min
method Bake

Ingredients For sour cream pumpkin coffee cake

  • 1/2 c
    butter, room temperature
  • 3/4 c
    sugar
  • 1 tsp
    vanilla extract
  • 3
    eggs
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    sour cream
  • PUMPKIN MIXTURE
  • 1 can
    pumpkin (16 oz. or 15 oz.)
  • 1/3 c
    sugar
  • 1
    beaten egg
  • 1 tsp
    pumpkin pie spice*
  • STREUSEL
  • 1 c
    brown sugar, firmly packed
  • 1/3 c
    butter, room temp (or slice 5 1/3 tbsp from stick of butter)
  • 2 tsp
    cinnamon
  • 1 c
    chopped nuts (walnuts or pecans)

How To Make sour cream pumpkin coffee cake

  • 1
    In large bowl, cream butter, 3/4 cup sugar, and vanilla. Add 3 eggs, beating well.
  • 2
    In another bowl, sift together flour, baking powder, soda, and salt.
  • 3
    Add dry ingredients to the butter mixture, alternating with sour cream. Set aside.
  • 4
    In another bowl, combine pumpkin, 1 egg, 1/3 cup sugar, and the pumpkin pie spice*. Set aside.
  • 5
    For streusel, mix brown sugar with 2 tsp cinnamon. Mix in 1/3 cup butter (room temperature), then mix in chopped nuts.
  • 6
    Spoon half of sour cream batter into 13x9x2-inch baking pan**; spread to corners.
  • 7
    Carefully sprinkle HALF of streusel over batter.
  • 8
    Spread on all of pumpkin mixture. (I use a large spoon to dollop on pumpkin mixture...about 12 dollops. Then, with back of the spoon, gently spread the mounds together without disturbing the batter.)
  • 9
    Carefully spread on remaining batter.
  • 10
    Sprinkle remaining streusel on top.
  • 11
    Bake in preheated 350 degree oven for 50-60 minutes. (When I bake in a pyrex dish, I set oven to 325 degrees and bake for 50 minutes.)
  • 12
    *If you don't have "pumpkin pie spice," make your own. My version is: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and 1/8 tsp ground cloves. **Note: The last few years, I've been using an 11.5x8x2-inch pyrex baking dish which also works out nicely. The cake rises ALL the way to the top, but has never spilled over.
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