Best 6 Sour Cream Pumpkin Coffee Cake With Pecan Streusel Recipes

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When the craving for a sweet and comforting treat strikes, indulge in the tantalizing flavors of sour cream pumpkin coffee cake with pecan streusel. This delightful combination of classic coffee cake and tangy pumpkin spice creates a delectable masterpiece that will warm your heart and satisfy your taste buds. With a tender and moist crumb, the coffee cake boasts a rich pumpkin filling swirled throughout, while a generous layer of crunchy pecan streusel topping adds a nutty and caramelized finish. Prepare to embark on a culinary journey as we unveil the secrets behind creating this exceptional sour cream pumpkin coffee cake with pecan streusel, guiding you through the steps to achieve the perfect balance of flavors and textures in every bite.

Here are our top 6 tried and tested recipes!

SOUR CREAM-PUMPKIN COFFEE CAKE



Sour Cream-Pumpkin Coffee Cake image

When I was on treat duty for my moms' group, I baked this pumpkin coffee cake. So many people asked for the recipe, the group director wound up putting it in our newsletter. -Rachel Dodd, Avondale, Arizona

Provided by Taste of Home

Time 1h15m

Yield 15 servings.

Number Of Ingredients 19

1 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/3 cup cold butter
1 cup chopped pecans
BATTER:
1/2 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 large egg, lightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream., Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 214mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN PECAN STREUSEL COFFEE CAKE RECIPE - (4.6/5)



Pumpkin Pecan Streusel Coffee Cake Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 25

CAKE:
1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
PUMPKIN LAYER:
1 (15-ounce) cans pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves OR
2 teaspoons pumpkin pie spice, in lieu of cinnamon, ginger and cloves
2 eggs
1/2 cup evaporated milk
PECAN STREUSEL:
1 cup pecans, chopped
3/4 stick butter, melted
3/4 cup flour
3/4 cup brown sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray. CAKE: Whisk together all of the dry ingredients, set aside. In a mixer, cream the butter and sugar until light and flufffy. Add the sour cream. Add the dry ingredients until blended. The batter will be thick. PUMPKIN FILLING: Whisk together the pumpkin, sugar, spices, salt. Add the eggs and whisk, then the evaporated milk. Set aside. STREUSEL TOPPING: Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside. CAKE: Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.) Sprinkle half the streusel over the batter. Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid. Add the remaining batter on top. Note: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter. Top with the remaining streusel. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Notes: The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15 to 20 minutes.

PUMPKIN SOUR CREAM COFFEE CAKE



Pumpkin Sour Cream Coffee Cake image

I have no idea where this recipe came from. I have had this recipe for at least 30 years. This is a moist and tasty cake. Not to hard to make. We use to make this every fall with fresh pumpkin

Provided by School Chef

Categories     Breads

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

2/3 cup butter
1 cup white sugar
4 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 (16 ounce) can pumpkin
1 teaspoon pumpkin pie spice
1 cup brown sugar
2 teaspoons cinnamon
1 cup walnuts

Steps:

  • Preheat oven to 325°F.
  • Prepare 9x13-inch cake pan by greasing.
  • Cream together 3/4 cup sugar, 1/2 cup butter, and 1 tsp vanilla.
  • Add 3 beaten eggs to butter/sugar mix.
  • Mix 2 cup flour, 1 tsp baking powder, 1 tsp baking soda.
  • Alternate mixing dry ingredients to butter/sugar mixture with the sour cream, blending well to form batter.
  • I separate bowl mix pumpkin, 1 egg, beaten, 1/3 cup sugar, and spice till smooth.
  • Prepare a streusel topping with 1/3 cup soften butter,1 cup brown sugar, 2 tsp cinnamon, and 1 cup nuts.
  • Pour 1/2 the batter into prepared pan.
  • Spread pumpkin mixture over batter, then top with 1/2 the streusel.
  • Top with remaining batter top with remaining streusel.
  • Bake 50 to 60 minutes.

Nutrition Facts : Calories 331.3, Fat 16.9, SaturatedFat 7.6, Cholesterol 79.5, Sodium 187.2, Carbohydrate 41.8, Fiber 1.2, Sugar 26.5, Protein 5.1

PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Provided by Chef John

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
1 ⅞ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup butter
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream or creme fraiche

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  • Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL(ATK)



Sour Cream Coffee Cake With Brown Sugar-Pecan Streusel(ATK) image

A fixed-bottom, 10-inch tube pan (with 10-cup capacity) is best for this recipe. Note that the streusel is divided into two parts-one for the inner swirls, one for the topping.

Provided by Coppercloud

Categories     Breads

Time 1h10m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 15

3/4 cup unbleached all-purpose flour (3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup dark brown sugar, packed (3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons cold unsalted butter
1 cup pecans, chopped
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, softened but still cool, cut into 1-inch cubes (1 1/2 sticks)

Steps:

  • Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Grease the inside of a 10 inch pan.
  • For the Steusel - Place the flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon in a food processor and pulse a few times to combine. Transfer 1 1/4 cups of the mixture to small bowl and stir in remaining 1/4 cup brown sugar; set aside (this will be the streusel for the inside of the cake). Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Pulse the mixture about 3-4 times until the nuts and butter have been broken down into small pebbly pieces. Set aside. (The streusel with the butter and nuts will be for the top of the cake). If you do not have a food process, you could also do this with a pastry cutter but note it will take a bit more time.
  • For the Cake - In a small bowl, combine the eggs, 1 cup of the sour cream and vanilla and set aside. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup of sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each and scraping the sides of bowl as necessary. Increase speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).
  • Add 2 cups of the batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with 3/4 cup streusel filling (without butter or nuts). Drop 2 more cups of the batter over the streusel and spread evenly. Then add the remaining streusel filling. Top with remaining batter and then the streusel topping (with the butter and nuts).
  • Bakes until the cake feels firm to the touch and a toothpick comes inserted into the center comes out clean, about 60 minutes. Cool the cake in the pan for about 30 minutes. Then release the clasps of the springform pan and cool completely and serve.

SOUR CREAM STREUSEL COFFEE CAKE



Sour Cream Streusel Coffee Cake image

I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. -Sandra Munyon, Watertown, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Choose the right pumpkin: Use a sugar pumpkin or a pie pumpkin for the best flavor and texture. These pumpkins are small and have a sweet, dense flesh that is perfect for baking.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. To roast the pumpkin, cut it in half, remove the seeds, and place it cut-side down on a baking sheet. Roast at 400 degrees Fahrenheit for about 45 minutes, or until the flesh is tender.
  • Make the streusel topping ahead of time: The streusel topping can be made up to 2 days in advance and stored in an airtight container at room temperature. This will save you time when you're ready to assemble the coffee cake.
  • Use a bundt pan: A bundt pan is the perfect pan for this coffee cake. It creates a beautiful fluted design and helps the cake to cook evenly.
  • Let the cake cool completely before glazing: The glaze will not stick to the cake if it is still warm. Let the cake cool completely before glazing it.

Conclusion:

This sour cream pumpkin coffee cake with pecan streusel is the perfect fall treat. It is moist and flavorful, with a delicious streusel topping. It is also easy to make and can be made ahead of time. This cake is sure to be a hit with your family and friends.

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