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Pumpkin Coffee Cake

SUBMITTED BY: Hazel Fritchie PHOTO BY: chryz

"I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays."
RECIPE RATING:
The reviewer gave this recipe 21 stars. This recipe average a 4.9 star rating.
Read Reviews (21)
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 0 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 0 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 0 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 5 stars. This recipe averages a 0 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 0 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 0 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 0 star rating.
Reviewed on Dec. 1, 2007 by JLK
Yum!!! Baked in a 9 x 13 pan for about 40 minutes. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by chryz
easy to make and a good fall recipe! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by Lisa
I wanted to use pumpkin and sour cream that I had leftover, so I did a search and came up with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2006 by CJLOVELACE
My husband is a bit fussy when it comes to cake. He isn't crazy about a lot of frosting, so... MORE