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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."
RECIPE RATING:
Read Reviews
(42)
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PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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
Reviewed on Nov. 25, 2007 by KIMBO83
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KIMBO83
Nov. 25, 2007
I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect!
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13 users found this review helpful
I loved this recipe. I used a full can of pumpkin and used a 13 x 9 pan. It came out perfect!
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Reviewed on Oct. 15, 2007 by
LittleBetty
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LittleBetty
Oct. 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.
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9 users found this review helpful
Amazingly delicious! I made a half-recipe over the weekend, but realized this morning that I...
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Reviewed on Mar. 5, 2007 by
Jodi
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Jodi
Mar. 5, 2007
This was great! I didn't make any changes in the actual cake other than cutting the sugar back to 3/4 cup. I didn't use the topping listend 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 old loved it -- he ate 1/3 of the 8-inch pan for breakfast! My 2-year-old also loved it.
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8 users found this review helpful
This was great! I didn't make any changes in the actual cake other than cutting the sugar back...
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Reviewed on Jan. 23, 2008 by
Mrs. K
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Mrs. K
Jan. 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!!!
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4 users found this review helpful
This is great recipe. Cake is very moist! I made it for the ladies in my bible study group and...
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Reviewed on Dec. 7, 2008 by
purr2me
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purr2me
Dec. 7, 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!
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3 users found this review helpful
Absolutely delicious! I did make the following changes to make it a bit more healthful: 1/2...
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Reviewed on Oct. 8, 2008 by
Dee Dee
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Dee Dee
Oct. 8, 2008
Don't be afraid of the pumpkin taste! It's very mild and delicious. I coaxed a friend into trying it (who despises anything with pumpkin in it), and she LOVED IT. I used light sour cream, only 3/4 c. of sugar in the cake (even ratio of brown and white sugar), and a little more than 1/2 c. of pumpkin. I baked it for 45 min. exactly. Defintely a nice fall treat.
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3 users found this review helpful
Don't be afraid of the pumpkin taste! It's very mild and delicious. I coaxed a friend into...
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Reviewed on Dec. 6, 2007 by jackieme
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jackieme
Dec. 6, 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.
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3 users found this review helpful
The first time I made this recipe as-is. The second time I added a 12-oz bag of dark...
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Reviewed on Nov. 5, 2007 by
Mrs. Chef Esh
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Mrs. Chef Esh
Nov. 5, 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!
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3 users found this review helpful
Great autumn morning breakfast! This cake was so moist and got even better the next morning...
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Reviewed on Oct. 6, 2008 by
angiel
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angiel
Oct. 6, 2008
I didn't use pecans in the topping. I also didn't use sour cream, pumpkin pie spice, or a 8" round pan. I used 1 cup of the canned pumpkin pie, for the pumpkin pie spice I used 1 tsp cin. and 1 tsp nutmeg. I also used a 8" square pan.
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2 users found this review helpful
I didn't use pecans in the topping. I also didn't use sour cream, pumpkin pie spice, or a 8"...
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Reviewed on Dec. 1, 2007 by
JLK
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JLK
Dec. 1, 2007
Yum!!! Baked in a 9 x 13 pan for about 40 minutes.
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2 users found this review helpful
Yum!!! Baked in a 9 x 13 pan for about 40 minutes.
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