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    You are in: Home / Recipes / Pumpkin and Spice Sour Cream Coffee Cake Recipe
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    Pumpkin and Spice Sour Cream Coffee Cake

    Pumpkin and Spice Sour Cream Coffee Cake. Photo by *Huntergirl*

    1/3 Photos of Pumpkin and Spice Sour Cream Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Mirj's Note:

    Perect for a Thanksgiving morning breakfast.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease a 10-inch tube pan and set aside.
    3. 3
      Combine flour, baking powder, baking soda and salt; set aside.
    4. 4
      Cream margarine and granulated sugar until light and fluffy.
    5. 5
      Add eggs, 1 at a time, and beat well after each.
    6. 6
      Add flavorings and blend.
    7. 7
      Add pumpkin and sour cream and blend well.
    8. 8
      Batter will have a curdled appearance.
    9. 9
      Stir in dry ingredients just until mixed.
    10. 10
      Combine pecans, brown sugar and pumpkin pie spice.
    11. 11
      Spread half the batter in prepared pan.
    12. 12
      Sprinkle with half the pecan mixture.
    13. 13
      Spread remaining batter over, then sprinkle with remaining pecan mixture.
    14. 14
      Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
    15. 15
      Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

    Ratings & Reviews:

    • on October 27, 2009

      55

      SO good!!!! Not that it needed changes but I was going by what I had on hand. I used butter instead of margarine. I didn't have butter flavoring or orange extract so used 1/2 tsp vanilla, 1/2 tsp. maple extract, 2 tsp orange juice. I also added 1/8 tsp. cardamom to flour mixture and when cool I topped with a powdered sugar glaze with vanilla and cinnamon. YUM!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2008

      55

      A terrific cake! We froze it a month before Thanksgiving, defrosted it in the refrigerator overnight and brought it out in the morning to room temp. Had it for breakfast AND dessert. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010

      55

      so i did not read the recipe before i started putting the cake part of the ingredients in the mixer bowl. i put the spices that belonged in the pecan mixture in it. oh well i baked in anyway and it was delish. i also made my own pumpin pie spice. 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/8 tsp cardamom

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Pumpkin and Spice Sour Cream Coffee Cake

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 354.7
     
    Calories from Fat 154
    43%
    Total Fat 17.1 g
    26%
    Saturated Fat 3.4 g
    17%
    Cholesterol 39.4 mg
    13%
    Sodium 294.4 mg
    12%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 1.5 g
    6%
    Sugars 29.1 g
    116%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    butter flavoring

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