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Sour Cream Pumpkin Coffee Cake

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 wrong with coffeecakes and with the layer of pumpkin and a streusel topping I immediatly knew that I would have to make this one. I used the recipe pretty much as it was, though I replaced some of the flour with whole wheat flour and of course I used my own home made pumpkin puree. The ingredient list may be a little long but this coffeecake is pretty easy to make with the hardest part being waiting for it to cool down enough to get into it. The coffeecake was nice and light and the layer of pumpkin kept it nice and moist. I really enjoyed the layer of pumpkin pie filling and using part of the streusel topping with the pumpkin layer was a nice touch. I am looking forward to breakfasts this week!

Sour Cream Pumpkin Coffee Cake

(makes 9+ servings)
Printable Recipe

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
2 teaspoons cinnamon
1/3 cup butter (melted)
1 cup chopped nuts

Directions:
1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
7. Mix the nuts into the streusel.
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 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.

Similar Recipes:
Pumpkin Caramel Cheesecake Turtle Bread
Cranberry Crumb Coffeecake
Pumpkin Pie French Toast
Blueberry Crumb Coffeecake
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting

50 comments:

Happy cook said...

That is such a beautiful coffee cake. Love the middle layer.

Bellini Valli said...

This coffee cake is one for the books Kevin. I love it's layers of incredible flavour.

tracieMoo said...

they look lovely. very creative indeed :)

Tomushka said...

Looks delicious!

cookeaze said...

Indulgent and delicious,what a great recipe! can't wait to try them!

Ben said...

Nice! You are right, you can't go wrong with this recipe.

Theresa said...

I love coffee cakes and any thing pumpkin. I can't wait to try this. Looks delicious.

Megan said...

I'm so glad you made this coffeecake. It's one of my very favorites and I've been making it for years. The ingredient list does look long now that I look at it but it is really easy. Glad you enjoyed and thanks for the shoutout!
Now, I'll go back to my boring cereal ;)

Nina said...

Wow! This looks absolutely delicious! Can't wait to make this. What size pan did you bake in? Cheers from NYC.

Rosa's Yummy Yums said...

OMG, that coffee cake is fabulous! So scrumptious looking!

Cheers,

Rosa

Maria said...

Love this cake!

Sara said...

O. M. G. This looks absolutely amazing! So gorgeous, and looks delicious! :)

Gloria said...

Wow Kevin!!! this is amazing!! and look delicious! xxgloria

mirtilla said...

Buonissima!

Chocolate Shavings said...

That's a perfect Fall dessert Kevin!

Jenn said...

Delish!! Can I have two LARGE slices please. One for me and one for my...er...friends. Yeah that it. One for my friend. ;-D

Kathleen said...

This recipe combines two of my most favorite things! YUM!!!

Jamieanne said...

Wow, YUM! This looks much better than the pumpkin coffee cake I made today, which, sadly, did not have a layer of pumpkin pie filling.

The Duo Dishes said...

That is a lot of ingredients, but it makes for a great cake. The middle layer is perfect!

screwdestiny said...

Oh my goodness, that looks amazing. I have to make this.

Mary said...

This looks wonderful. I love the filling.

Jessica said...

Ever since I mad persimmon coffee cake (http://www.jessicasdinnerparty.com/2009/11/persimmon-coffee-cake-and-nablopomo/) I've been cooking for other unique coffee cake pairings! This one looks great!

Kevin said...

Nina: I used an 8 inch square baking pan and the coffeecake was really tall! A 9x13 inch baking pan would probably be better.

daphne said...

I love how you did the layers- so even! Sour cream, coffee and pumpkin-what a great combi.. well done kelvin!

Amanda said...

Looks delicious Kevin!

Sherry G said...

I actually made this as well. It wasn"t a huge hit in my house but I'm glad you enjoyed it.

♥peachkins♥ said...

I love Fall season for recipes like this.

{lovely little things} said...

This sounds great, I'll have to try it!

Spryte said...

Yum! I've never had coffee cake with a pumpkin filling. That looks great!

Chef Fresco said...

This looks amazing Kevin! Love the toppings and middle layer!

Organic Decaf Coffee said...

You are so creative, Kevin.
I am trying your recipe.
Thanks for sharing.

saveur said...

This looks great, Kevin! Can't wait to try it out. :D

Katie @ goodLife {eats} said...

I wish I had seen this last weekend because this is the exact kind of coffee cake I was craving. I may have to make this while visiting family for Thanksgiving.

The Food Librarian said...

Kevin, This looks fantastic. What a great combo of flavors! - mary the food librarian

eatme_delicious said...

Wow this looks amazing! I love pumpkin and I love coffee cake.

Carrie said...

Made this tonight to bring to the in-laws tomorrow, let's hope it's a hit!

'Rin said...

I saved this recipe since I hadn't had a chance to use any pumpkin this fall season. I made it last night, and unfortunately it probably won't be repeat experience. It's not an untasty cake, but it's just not good enough to be worth it.

I was confused about what size of pan to cook it in... I first tried a 9x13, but there didn't seem to be enough batter for two layers, so then I tried a 9x9, but then there was too much pumpkin and streudel. Since baking, I assume a 9x13 pan was correct because the batter lofts quite a lot.

My roommate didn't enjoy the texture, and I wish I had added less clove. It was a slighlty involved cake and the layers were fun because of the novelty, but I think I'll find something else to do with pumpkin next time.

Kim said...

This cake was amazing, all the people I served it to raved about it. I did make it in a 9x13 pan, and though the bottom layer is very thin and the top layer (of batter) is somewhat sparse, it comes out perfectly in the end. Cooked it for about 37+ minutes. Thank you for sharing!

ericswanderings said...

I also went with the 9x13 and while it seemed sparse when I put it on, it turned out fantastic. So very moist and the contrast of the soft, warm pumpkin and the crunchy strudel on top was terrific. Gladly make it again.

Kero said...

Easy to make, really good and original for a dessert. I used red kuri squash because pumpkin is not easy to find where I live. It added a nice chestnut flavor going perfectly with the chopped nuts.

Anonymous said...

this recipe looks excellent, but the recipe's super unclear. i mixed all the ingredients wrong because i wasn't sure how many eggs to add to which batter, and that was the least of my confusion! maybe chalk it up to inexperience, but i wish the measurements were more clearly stated in the stepwise directions. ):

Kevin said...

Anonymous: I try to keep all of the ingredients in the order that they appear in the directions. This way you can easily just go down the list from top to bottom as you encounter them in the directions.

Diane said...

Do you have to refrigerate leftovers? That pumpkin layer sounds rather like pumpkin pie filling, and we always refrigerate pumpkin pies. I do wish every recipe was required to list how to store leftovers. so many recipes like carrot cake with cream cheese icing, pecan pies and lemon bars with their eggy filling, marble swirl brownies with cream cheese swirl inside... they probably always need to be refrigerated, but most recipes do not say what to do, yet on something obvious like cheesecake, will say store leftovers in fridge. What is your thinking on these types of desserts?

Kevin said...

Diane: Yes, you should store this in the fridge. This coffee cake is also really nice for breakfasts!

Nidhi said...

I absolutely love your recipes and try to follow most of them.. I am a vegetarian, and do not consume egg as well.. I find it difficult to follow few recipes where the number of eggs used are more than 2, as in that case it becomes difficult to use a replacement.

Could you please share few eggless bakes.. specially this coffee cake sounds awesome and I so want to try this one.. Would it be possible for you to come up with an eggless coffee cake recipe ?

Please do share few eggless bakes from you.

Kevin said...

Nidhi: Thanks! I have tried making baked goods healthier by cutting back on fats and sugars but I have not tried removing eggs yet. I will definitely have to look into it!

chaplintramp said...

Is the brown sugar supposed to be included in step 6?

Kevin said...

chaplintramp: Yes, good catch! I have updated the recipe.

Amisy Food Machine said...

It makes me slobbery!I think I should make some and store them in the refrigerator!!!

Tina @ Tinas Chic Corner said...

I made this fabulous cake and it was AMAZING! I used 100% all- purpose flour and I didn't have cloves so I used all spice instead. Thank you for this recipe. I posted about it on my blog today. :)
http://tinaschic.com/2013/11/pumpkin-coffee-cake/

I'm looking forward to trying some of your other recipes!

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