PUMPKIN SOUR CREAM COFFEE CAKE
Pumpkin Sour Cream Coffee Cake: an extra moist pumpkin spice cake, topped with a cinnamon crumb topping, makes a perfect Fall breakfast coffee cake or dessert! Coffee Cakes (also sometimes called Crumb Cakes) might be one of my favorite things in the world because you get to eat cake for breakfast. Seriously, what is better than cake served in the morning with coffee? I’ll tell you what, nothing.
PUMPKIN SOUR CREAM COFFEE CAKE
Total Time
Prep: 30 min Bake: 45 min
Ingredients
1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
Batter
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream
Filling
1 can (15 ounces) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
- Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel.
- Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.