Pumpkin Coffee Cake

Total Time
1hr
Prep 10 mins
Cook 50 mins

I cut this recipe out of a magazine years ago. I have made this often and always to rave reviews. It's very easy and great served warm, right out of the oven and it is just as good the next day cooled.

Ingredients Nutrition

Directions

  1. Cake:
  2. Preheat oven to 325 degrees F.
  3. Cream butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs, beating well after each.
  4. Combine flour, baking powder, baking soda, salt. Add dry ingredients to butter mixture alternately with sour cream.
  5. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.
  6. Spoon half of batter into 9x13x2-inch cake pan (I did spray with Baker's Joy); spread to corners. Sprinkle half of Topping over batter. Spread pumpkin mixture over Topping. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Topping over top.
  7. Bake 50-60 minutes until toothpick inserted in center comes out clean.
  8. Streusel:.
  9. Cut brown sugar, butter and cinnamon together until blended. Stir in nuts.

Reviews

(3)
Most Helpful

This is a recipe to die for!! Everyone who's tried this coffee cake LOVES it.

suannesb January 03, 2009

Prepared as writ, except I added groun up crystalized ginger to the topping. Great!!

xtroubaritz November 18, 2007

making this soon as possible!

chef spicey October 29, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a