SOUR CREAM-PUMPKIN COFFEE CAKE
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
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.
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Bhisma Xattri
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were delicious. The cake was light and fluffy, and the glaze was the perfect balance of sweet and tangy. I'll definitely be making this again.
Ayesha MunawarAli
[email protected]This coffee cake is amazing! It's so moist and flavorful, and the sour cream glaze is to die for. I've made it twice now and it's been a hit both times.
Chota Balen
[email protected]I tried this recipe last weekend and it was a hit! The cake was moist and flavorful, and the sour cream glaze was the perfect finishing touch. I will definitely be making this again.