Pumpkin Spice Coffee Cake
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 473.18 ml all-purpose flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 118.29 ml butter, softened
- 157.80 ml white sugar
- 78.78 ml brown sugar
- 2 eggs
- 4.92 ml vanilla extract
- 236.59 ml cooked pumpkin
- 118.29 ml sour cream
- 236.59 ml pecans, toasted and finely chopped
- 157.80 ml firmly packed brown sugar
- 4.92 ml cinnamon
- 2.46 ml ginger
- 0.61 ml clove
- 0.61 ml allspice
- 0.61 ml mace
directions
- Preheat oven to 350 degrees.
- Grease a 10-inch tube pan and set aside.
- In a small bowl, combine flour, baking soda, baking powder and salt; set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla and beat well.
- Add pumpkin and sour cream and blend well.
- (Batter may have a curdled appearance - that's ok!).
- Stir in dry ingredients just until mixed.
- Toast pecans in 350' oven for 5 minutes. Chop fine.
- Combine pecans, brown sugar and spices.
- Spread half the batter in prepared pan.
- Sprinkle with half the pecan mixture.
- Spread the remaining batter oven, then sprinkle with the remaining pecan mixture.
- Bake in 350-degree oven for 40-45 minutes.
- Cool in pan for 10 minutes, then remove from pan to cool on rack.
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RECIPE SUBMITTED BY
I live in a century old farmhouse on the Bruce Peninsula of Ontario. I work as an artist and bring that creative chaos into the kitchen! My favourite cookbook is my collection of my, my mom and grandma's recipes - called Bountiful. I put it together as a gift last Christmas and it's over 120 pages!
My passions are family, friends, living healthy and happy, working towards a safe and loving world.
My pet peeves? nasty people, mittens with holes, coffee dregs, margarine and cool whip.