SOUR CREAM PUMPKIN COFFEE CAKE
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!!).
Provided by Sue Brooks
Categories Cakes
Time 1h30m
Number Of Ingredients 19
Steps:
- 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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Shamima Hossain
hshamima@yahoo.comThis cake is so moist and flavorful, I could eat it every day.
Faridah Namugga
namugga.faridah@yahoo.comI'm always looking for new pumpkin recipes, and this one is definitely a winner.
Raj Rai
rr@yahoo.comThis cake is a perfect way to use up leftover pumpkin puree.
jesse miller
miller-jesse67@aol.comI'm so glad I found this recipe!
Ash V
ash-v77@yahoo.comThis cake is a keeper!
Kyeyune Daniel Mosh Mosh
m_k@hotmail.frI can't wait to make this cake again!
Queenkittycatlo1 XXJade
x_q2@hotmail.co.ukThis cake is perfect for fall gatherings.
Uzair Rajpoot 777
u7770@gmail.comI would definitely recommend this recipe to anyone looking for a delicious and easy-to-make coffee cake.
Carmel Anthony
c-a34@gmail.comThis cake is a must-try for any pumpkin lover.
Kamogelo T Thobejane
thobejane@gmail.comI've tried many sour cream pumpkin coffee cake recipes, but this one is by far the best.
Abraham Lincoln
a-lincoln@gmail.comThis is the best sour cream pumpkin coffee cake I've ever had!
Mieka Marie Hodson
mmieka68@yahoo.comI'm not usually a fan of pumpkin desserts, but this cake was amazing!
Tabitha Lynn Singleton
t-singleton@gmail.comThis is one of my favorite coffee cakes. It's always a hit when I make it.
Captain Sam
s96@hotmail.comI made this cake for a potluck and it was a huge success! Everyone loved it.
Aneesa Martinez
m_aneesa@yahoo.comThe cream cheese frosting is the perfect finishing touch to this cake. It's sweet and tangy, and it pairs perfectly with the cake.
Tumusiime David
d_tumusiime@yahoo.comThis cake is incredibly moist and flavorful. The sour cream and pumpkin give it a unique flavor that I love.
Mero Mero
mero_m63@yahoo.comI've made this coffee cake several times now, and it's always a hit! It's so easy to make and always turns out perfectly.
Fahad Brohi
fahad@hotmail.comThis sour cream pumpkin coffee cake was absolutely delicious! The cake was moist and flavorful, and the cream cheese frosting was the perfect complement.