Pumpkin Coffee Cake

Submitted by Juenessa

"This cake is moist and delicious. Do not limit making this cake only in the fall--it is good anytime! This can also be baked in a 9 X 13 pan for approximately 40 minutes."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 14-16

ingredients

• TOPPING

• 1⁄4 cup packed brown sugar
• 1⁄4 cup sugar
• 1⁄2 teaspoon ground cinnamon
• 2 tablespoons cold butter or 2 tablespoons margarine
• 1⁄2 cup chopped pecans

• CAKE

• 1⁄2 cup butter or 1/2 cup margarine, softened
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1⁄2 cup pumpkin (canned or cooked)
• 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. Topping:.
2. In a small bowl, combine sugars and cinnamon.
3. Cut in the butter until mixture resembles coarse crumbs.
4. Stir in pecans; set aside.
5. Cake:.
6. In a mixing bowl, cream butter and sugar.
7. Add eggs, one at a time, beating well after each addition.
8. Combine the sour cream, pumpkin and vanilla; mix well.
9. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture.
10. Beat on low just until blended.
11. Spread the batter into two greased and floured 8-in. round cake pans.
12. Sprinkle with topping.
13. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Reviews

[Kings cook]

Another really great coffe cake Juenessa! I also loved your cinnamon chocolate chip cake recipe. This cake was moist and delicious as stated. Everyone loved it both kids and adults. I used almonds instead of pecans because that's what I had. Next time (and there surely will be a next time) I may double the topping because I like lots of crunch but it doesn't really need it. I used a 9 X 13 pan. Really a great recipe!!