Sour Cream Pumpkin Coffee Cake

READY IN: 1hr 15mins
Recipe by dicentra

From the Closet Cooking Blog.

Top Review by Suse40

I must say my initial taste of this coffee cake was not good, but I believe it was because I did not know what size pan to bake it in and chose a 9x9 pan, since the serving size was 9 pieces. However, this coffee cake ended up too thick, and the pumpkin layer was just too thick and overpowering. I used fresh pumpkin puree from a beautiful pumpkin, but the pure layer of it, when hot from oven was too pumpkin-y! Nonetheless, after I let it sit in the refrigerator for a day, the cold coffee cake was really delicious; the streusel layers really came out then, and the cold pumpkin was creamy like pie. I will make this again in a 13x9 pan, but maybe add extra streusel since I'll have more cake to cover.

Ingredients Nutrition

Directions

  1. Mix the flours, baking powder and soda in a bowl.
  2. Cream the butter and sugar in another bowl.
  3. Mix the vanilla extract and eggs into the butter and sugar.
  4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
  5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
  6. Mix the flour, rolled oats, cinnamon and butter until they for crumbs.
  7. Mix the nuts into the streusel.
  8. Pour half of the batter into a greased baking dish.
  9. Sprinkle on half of the streusel.
  10. Pour the pumpkin mixture on next.
  11. Pour the remaining batter on top.
  12. Sprinkle on the remaining streusel.
  13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

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