Pumpkin Coffee Cake

Name: Pumpkin Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 servings
Ingredients: ¼ cup packed brown sugar; ¼ cup sugar; ½ teaspoon ground cinnamon; 2 tablespoons cold butter or margarine; ½ cup chopped pecans; ½ cup butter or margarine, softened; 1 cup sugar; 2 large eggs eggs; 1 cup sour cream; ½ cup canned or cooked pumpkin; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon pumpkin pie spice; ¼ teaspoon salt

Rating: 4.5 stars

102 Reviews

I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.

By Allrecipes Member

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Recipe Summary test

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

16 servings

Nutrition Info

Directions

Step 1
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

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Nutrition Facts

Per Serving:

261 calories; protein 3.4g; carbohydrates 32.9g; fat 13.5g; cholesterol 48.6mg; sodium 208.7mg. Full Nutrition

Reviews (102)

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Reviews: Most Helpful

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KIMBO83

11/25/2007

I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect! Read More

Helpful

(46)

LittleBetty

10/15/2007

Amazingly delicious! I made a half-recipe over the weekend, but realized this morning that I accidentally added the whole 1/2 cup of pumpkin puree. In other words, I'll be doubling the pumpkin for this recipe again. My mistake was perfect because it was absolutely delicious! I also substituted grounded ginger (1/8 teaspoon), cinnamon (1/4 teaspoon), and ground cloves (1/8 teaspoon) for the pumpkin pie spice. I will definitely be making this time and time again. Read More

Helpful

(41)

Cheryl Gregory

12/07/2008

Absolutely delicious! I did make the following changes to make it a bit more healthful: 1/2 c. all purpose flour + 1 1/2 whole wheat flour. I omitted the sour cream and instead used the entire can of pumpkin. After spreading in a 13x9 pan, I sprinkled quick cooking oats over the top before adding the topping. Good for breakfast, good for evening snack with tea. Thanks! Read More

Helpful

(35)

Jodi

11/03/2011

This was great! I didn't make any changes in the actual cake other than cutting the sugar back to 3/4 cup and using all whole wheat flour. I didn't use the topping listed in this recipe. Instead, I used 1/2 cup of corsely chopped walnuts, 1/2 cup brown sugar, 1/4 teaspoon of both cinnamon and nutmeg. My picky 3-year-old loved it -- he ate 1/3 of the 8-inch pan for breakfast! My 2-year-old also loved it. Read More

Helpful

(18)

Karis T.

11/24/2008

So easy and delicious! I would recommend doubling the amount of pumpkin in this cake...it's not my favorite pumpkin cake, but it certainly was easy to make and tasted great! I didn't have pumpkin pie spice, so I used a combo of cinnamon, nutmeg and cloves instead. I'll make this again when I have extra pumpkin on my hands! Read More

Helpful

(11)

Pam Ziegler Lutz

11/13/2009

Delicious! I did double the pumpkin as some reviewers suggested and this was perfect! I left the pecans off one of the cakes due to my picky husband, but I love the crunch of the pecans. Will definitely make this again! Read More

Helpful

(11)

Mrs. K

01/23/2008

This is great recipe. Cake is very moist! I made it for the ladies in my bible study group and everyone wanted the recipe. I did use some of the suggestions from other reviewers like using a 13 x 9in pan, 3/4c. sugar(cake recipe), and a little more canned pumpkin. I didn't have pumpkin pie spice, so I used nutmeg, cinnamon and a little fresh ginger instead. I will definitely make this cake again!!! Read More

Helpful

(10)

Ms. Chef Esh

Allstar

11/05/2007

Great autumn morning breakfast! This cake was so moist and got even better the next morning heated up in the microwave! I did substitute 1/2 cup brown sugar and 1/4 white sugar for the batter, and added some nutmeg along with the cinnamon and a couple of tablespoons of flour to the crumb topping! Read More

Helpful

(9)

jackieme

12/06/2007

The first time I made this recipe as-is. The second time I added a 12-oz bag of dark chocolate chips. This time I added 6-oz of cinnamon chips and 6-oz of chocolate chips. I also doubled the topping. My husband and the guys at work rave over it every time I bake it. Read More

Helpful

(8)

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Back to Pumpkin Coffee Cake

All Reviews for Pumpkin Coffee Cake

- of Reviews

Pumpkin Coffee Cake

Servings Per Recipe: 16
Calories: 261.2

% Daily Value *

protein: 7 %

carbohydrates: 11 %

dietary fiber: 5 %

soluble fiber:

insoluble fiber:

sugars:

monosaccharides:

disaccharides:

other carbs:

fat: 21 %

saturated fat: 34 %

mono fat:

poly fat:

trans fatty acid:

cholesterol: 16 %

water:

ash:

vitamin a iu: 30 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 8 %

vitamin b6: 1 %

vitamin b12: 2 %

vitamin c:

vitamin e alpha equivalents:

vitamin e iu: 2 %

vitamin e mg:

folate: 9 %

vitamin k: 1 %

pantothenic acid: 3 %

calcium: 5 %

copper: 4 %

iron: 6 %

magnesium: 3 %

manganese: 14 %

phosphorus: 6 %

potassium: 2 %

selenium: 11 %

sodium: 9 %

zinc: 3 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alcohol:

caffeine:

pyramid fat:

exchange other carbs:

energy:

thiamin: 10 %

riboflavin: 8 %

boron:

chromium:

fluoride:

vitamin d iu: 2 %

vitamin d mcg:

phytosterols:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

exchange fat:

aspartic acid:

glutamic acid:

molybdenum: 3 %

pyramid meat:

exchange very lean meat:

exchange starch:

theobromine:

biotin: 1 %

iodine: 2 %

150 pentadec:

170 heptadec:

200 arachidic:

220 behenate:

240 tetracos:

141 myristol:

exchange meat:

pyramid milk:

pyramid vegetables:

pyramid bread:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.