Dessertsclosetcooking
Sour Cream Pumpkin Coffee Cake
I certainly have been into the pumpkins this season and next on my list was this recipe for a sour cream pumpkin coffeecake that I recently saw on Megan's Cookin . You just can't go
👥 9 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking dish
📝 Preparation Steps
1
Mix the flours, baking powder and soda in a bowl.
flour1 cupbaking powder1 teaspoon
2
Cream the butter and sugar in another bowl.
3
Mix the vanilla extract and eggs into the butter and sugar.
vanilla extract1 teaspooneggs3egg (lightly beaten)1
4
Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
sour cream1 cup
5
Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
pumpkin puree3 cupseggs3egg (lightly beaten)1
6
Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
all-purpose flour1 cupwhole wheat flour1 cupflour1 cuprolled oats1 cupbrown sugar1 cupteaspoon cinnamon1/2cinnamon2 teaspoons
7
Mix the nuts into the streusel.
chopped nuts1 cup
8
Pour half of the batter into a greased 8x8x2 inch baking dish for a thicker cake as seen above or a 9x13x1.5+ for an thinner cake.
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/180C until a toothpick pushed in to the center comes out clean, about ⏱️ 45-60 minutes for the 8x8x2 inch baking dish or ⏱️ 35-45 minutes for a 9x13x1.5+ baking dish.
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