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How to Make Pumpkin Coffee Cake - A Step-by-Step Guide

There's nothing quite like the comforting aroma of a freshly baked coffee cake on a crisp fall morning. And when that coffee cake is infused with the warm, earthy flavors of pumpkin, it takes the experience to a whole new level. This Pumpkin Coffee Cake recipe is the perfect way to welcome the autumn season and indulge in a delicious treat that pairs perfectly with a cup of coffee or tea.

Combining the rich and creamy texture of pumpkin with the sweet and spicy flavors of cinnamon, nu...

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Ingredients

  • ¼ cup packed brown sugar
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine
  • ½ cup chopped pecans
  • ½ cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • ½ cup canned or cooked pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 16
  • Yield: 16 servings

  • In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

    • Nutrition

    0 cal.

    Categories

    Breakfast recipes
    Brunch recipes
    Dessert recipes
    Coffee recipes
    Cake recipes