This delicious coffee cake is a heavenly mix of sweet pumpkin and pockets of cinnamon to go along with a very moist base and streusel topping!
Sour Cream Pumpkin Coffeecake
PREP TIME: 15 mins
BAKE TIME: 50 mins
WAIT TIME: 5 mins to cool
TOTAL TIME: 1 hr 10 mins
SERVINGS: 12
AUTHOR: Fry Fam
INGREDIENTS
Coffee Cake
- 1/2 cup butter
- 3/4 cup sugar
- 1 tsp vanilla
- 3 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sour cream
- 1 3/4 cup pumpkin
- 1 slightly beaten egg
- 1/3 cup sugar
- 1 tsp pumpkin pie spice
Streusel
- 1 cup firmly packed brown sugar
- 1/3 cup butter
- 2 tsp cinnamon
INSTRUCTIONS
Streusel
- Cut all streusel ingredients together until blended.
Coffee Cake
- Cream butter, 3/4 cup sugar, and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
- Combine pumpkin, beaten egg, 1/3 cup sugar, and pie spice.
- Spoon half of the batter into 13×9 inch baking dish; spread to corners. Sprinkle half of the streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel on top.
- Bake at 325 for 50-60 mins or until a toothpick inserted in center comes out clean.
Fry Fam’S TIPS
- Pairs perfectly with homemade ice cream!
NUTRITION (Per serving)
CALORIES: 375 cal, CARBOHYDRATES: 39g, PROTEIN: 5g, FAT: 18g, SATURATED FAT: 8.5g, SODIUM: 457mg, POTASSIUM: 785mg, FIBER: 3g, SUGAR: 29g, VITAMIN A: 5%, VITAMIN C: 12%, CALCIUM: 65mg, IRON: 1mg
