Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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.

Ingredients Nutrition

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

(1)
Most Helpful

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!!

King's cook November 13, 2008

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