Pumpkin Coffee Cake

4.7
(102)

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

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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
16
Yield:
16 servings

Ingredients

TOPPING:

  • ¼ cup packed brown sugar

  • ¼ cup sugar

  • ½ teaspoon ground cinnamon

  • 2 tablespoons cold butter or margarine

  • ½ cup chopped pecans

CAKE:

  • ½ cup butter or margarine, softened

  • 1 cup sugar

  • 2 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

Directions

  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.