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Pumpkin Coffee Cake

SUBMITTED BY: Hazel Fritchie  PHOTO BY: showurscars 

"I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays."
Pumpkin Coffee Cake Recipe
RECIPE RATING:
This recipe has been rated 43 times with an average star rating of 4.7
Read Reviews (42)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup canned or cooked pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Nov. 25, 2007 by KIMBO83 
I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Oct. 15, 2007 by LittleBetty 
Amazingly delicious! I made a half-recipe over the weekend, but realized this morning that I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Mar. 5, 2007 by Jodi 
This was great! I didn't make any changes in the actual cake other than cutting the sugar back... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Jan. 23, 2008 by Mrs. K 
This is great recipe. Cake is very moist! I made it for the ladies in my bible study group and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Dec. 7, 2008 by purr2me 
Absolutely delicious! I did make the following changes to make it a bit more healthful: 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Oct. 8, 2008 by Dee Dee 
Don't be afraid of the pumpkin taste! It's very mild and delicious. I coaxed a friend into... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Dec. 6, 2007 by jackieme 
The first time I made this recipe as-is. The second time I added a 12-oz bag of dark... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Nov. 5, 2007 by Mrs. Chef Esh 
Great autumn morning breakfast! This cake was so moist and got even better the next morning... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed on Oct. 6, 2008 by angiel 
I didn't use pecans in the topping. I also didn't use sour cream, pumpkin pie spice, or a 8"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on Dec. 1, 2007 by JLK 
Yum!!! Baked in a 9 x 13 pan for about 40 minutes. MORE

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