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.
PUMPKIN AND SPICE SOUR CREAM COFFEE CAKE
Make and share this Pumpkin and Spice Sour Cream Coffee Cake recipe from Food.com.
Provided by Mirj2338
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease a 10-inch tube pan and set aside.
- Combine flour, baking powder, baking soda and salt; set aside.
- Cream margarine and granulated sugar until light and fluffy.
- Add eggs, 1 at a time, and beat well after each.
- Add flavorings and blend.
- Add pumpkin and sour cream and blend well.
- Batter will have a curdled appearance.
- Stir in dry ingredients just until mixed.
- Combine pecans, brown sugar and pumpkin pie spice.
- Spread half the batter in prepared pan.
- Sprinkle with half the pecan mixture.
- Spread remaining batter over, then sprinkle with remaining pecan mixture.
- Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
- Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.
SOUR CREAM PUMPKIN CAKE
The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN SOUR CREAM COFFEE CAKE
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
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
PUMPKIN SPICE COFFEE CAKE
This is the best coffee cake I've ever had. The pumpkin spice gives it the perfect flavor, especially in the fall and winter seasons. Goes perfect with your morning cup of coffee. Top with icing or powdered sugar.
Provided by MrsRocha1
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
- Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
- Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
- Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a plate.
Nutrition Facts : Calories 394 calories, Carbohydrate 57.1 g, Cholesterol 79.9 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 256.2 mg, Sugar 34.2 g
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