Sour Cream Pumpkin Coffee Cake

Total Time
40mins
Prep 10 mins
Cook 30 mins

This addictive dessert was given to me by my grandmother. Its surprisingly easy.

Ingredients Nutrition

Directions

  1. In a 9x13 pan spread half of batter then top with half of streusel mix add the pumpkin mix and top with remaining batter. Top with the rest of streusel. Bake 350 30min.

Reviews

(2)
Most Helpful

The ingredients list of this recipe is exactly the same as one of my favorite recipes. HOWEVER, in my recipe, the 1/2 c butter, 3/4 c sugar, 1 tsp vanilla, and 2 eggs are mixed together. In a separate bowl, the 2 c flour, 1 tsp soda, and 1 tsp baking power are mixed together (dry ingredients). Then, instead of the 1 cup sour cream being added to the pumpkin mixture, it is instead added alternately with the dry mix to the butter mix. In other words, appr 1/3 of dry ingredients added to the butter mix...then add 1/3 of the sour cream. Keep adding dry mix and sour cream alternately until it's all incorporated into the butter mix. The pumpkin layer only consists of 1 3/4 to 2 c pumpkin, 1 egg, 1/3 c sugar, and 1 tsp spice. Also, my recipe calls for a 325 degree oven, for 50-60 minutes. I'm sorry, but I can't see how the batter can work without the sour cream being added to it.

suannesb January 03, 2009

This is a great recipe for a super easy treat! Great to serve for breakfast or as a dessert. Super moist and a great compliment for any Thanksgiving dinner. I made as written - no need to change a thing. Made this for My 3 Chefs 2008 and have no doubt, I will make this again. Thanks Samantha!

CindiJ November 28, 2008

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