Description
A deliciously moist pumpkin coffee cake featuring a rich sour cream batter, a spiced pumpkin filling, and a crunchy brown sugar pecan streusel topping that perfectly captures the flavors of fall.
Ingredients
Scale
Streusel
- 1 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/3 cup cold butter
- 1 cup chopped pecans
Batter
- 1/2 cup butter, softened
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
Filling
- 1 can (15 ounces) solid-pack pumpkin
- 1 large egg, lightly beaten
- 1/3 cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare Streusel: Preheat your oven to 325°F. In a small bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in the cold butter with a pastry cutter or fork until the mixture becomes crumbly. Stir in chopped pecans and set the streusel aside.
- Make the Batter: In a large mixing bowl, cream softened butter and sugar together until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together flour, baking powder, and baking soda. Add the dry ingredients to the creamed mixture alternately with sour cream, mixing gently after each addition until well combined.
- Layer the Cake: Grease a 13×9-inch baking dish. Spread half of the batter evenly into the prepared dish. Sprinkle half of the streusel over the batter. In another bowl, combine pumpkin, beaten egg, sugar, and pumpkin pie spice for the filling. Drop spoonfuls of the pumpkin filling evenly over the streusel layer and gently spread it. Top with the remaining batter and finish by sprinkling the remaining streusel over the top.
- Bake: Place the baking dish in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool and Serve: Remove from oven and allow the cake to cool on a wire rack before slicing and serving.
Notes
- This coffee cake combines the comforting flavors of pumpkin and warm spices with a crunchy pecan streusel topping.
- Using sour cream in the batter ensures a moist and tender crumb.
- Make sure the eggs are at room temperature for better incorporation in the batter.
- The pumpkin filling adds a delightful moist layer inside the cake, enhancing its autumnal appeal.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 386
- Sugar: 31g
- Sodium: 214mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 94mg
