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Sour Cream Pumpkin Coffee Cake

[heart_this] · Nov 16, 2009 · 62 Comments

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

Sour Cream Pumpkin Coffee Cake

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 9
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/180C 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.
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Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting
Banana Upside Down Cake with Chocolate Chips

Breakfast, Cake, Food, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Happy cook says

    November 16, 2009 at 12:19 pm

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

    Reply
  2. Bellini Valli says

    November 16, 2009 at 12:26 pm

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

    Reply
  3. tracieMoo says

    November 16, 2009 at 12:35 pm

    they look lovely. very creative indeed 🙂

    Reply
  4. Tomushka says

    November 16, 2009 at 12:45 pm

    Looks delicious!

    Reply
  5. cookeaze says

    November 16, 2009 at 1:22 pm

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

    Reply
  6. Ben says

    November 16, 2009 at 1:44 pm

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

    Reply
  7. Theresa says

    November 16, 2009 at 1:45 pm

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

    Reply
  8. Megan says

    November 16, 2009 at 2:30 pm

    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 😉

    Reply
  9. Nina says

    November 16, 2009 at 3:39 pm

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

    Reply
  10. Rosa's Yummy Yums says

    November 16, 2009 at 3:50 pm

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

    Cheers,

    Rosa

    Reply
  11. Maria says

    November 16, 2009 at 4:14 pm

    Love this cake!

    Reply
  12. Sara says

    November 16, 2009 at 4:15 pm

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

    Reply
  13. Gloria says

    November 16, 2009 at 4:16 pm

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

    Reply
  14. mirtilla says

    November 16, 2009 at 5:02 pm

    Buonissima!

    Reply
  15. Chocolate Shavings says

    November 16, 2009 at 5:24 pm

    That's a perfect Fall dessert Kevin!

    Reply
  16. Jenn says

    November 16, 2009 at 7:13 pm

    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

    Reply
  17. Kathleen says

    November 16, 2009 at 7:37 pm

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

    Reply
  18. Jamieanne says

    November 16, 2009 at 7:57 pm

    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.

    Reply
  19. The Duo Dishes says

    November 16, 2009 at 8:47 pm

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

    Reply
  20. screwdestiny says

    November 16, 2009 at 9:33 pm

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

    Reply
  21. Mary says

    November 16, 2009 at 9:45 pm

    This looks wonderful. I love the filling.

    Reply
  22. Jessica says

    November 16, 2009 at 10:08 pm

    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!

    Reply
  23. Kevin says

    November 16, 2009 at 11:47 pm

    Nina: I used an 8 inch square baking pan and the coffeecake was really tall! A 9×13 inch baking pan would probably be better.

    Reply
  24. daphne says

    November 17, 2009 at 12:00 am

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

    Reply
  25. Amanda says

    November 17, 2009 at 12:01 am

    Looks delicious Kevin!

    Reply
  26. Sherry G says

    November 17, 2009 at 12:38 am

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

    Reply
  27. ♥peachkins♥ says

    November 17, 2009 at 12:57 am

    I love Fall season for recipes like this.

    Reply
  28. {lovely little things} says

    November 17, 2009 at 5:03 am

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

    Reply
  29. Spryte says

    November 17, 2009 at 8:58 pm

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

    Reply
  30. Chef Fresco says

    November 18, 2009 at 2:51 am

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

    Reply
  31. Organic Decaf Coffee says

    November 18, 2009 at 4:49 am

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

    Reply
  32. saveur says

    November 20, 2009 at 1:40 pm

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

    Reply
  33. Katie @ goodLife {eats} says

    November 21, 2009 at 1:34 am

    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.

    Reply
  34. The Food Librarian says

    November 21, 2009 at 5:31 am

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

    Reply
  35. eatme_delicious says

    November 26, 2009 at 6:13 am

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

    Reply
  36. Carrie says

    November 26, 2009 at 7:17 am

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

    Reply
  37. 'Rin says

    December 1, 2009 at 11:45 pm

    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 9×13, but there didn't seem to be enough batter for two layers, so then I tried a 9×9, but then there was too much pumpkin and streudel. Since baking, I assume a 9×13 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.

    Reply
  38. Kim says

    September 25, 2010 at 1:27 am

    This cake was amazing, all the people I served it to raved about it. I did make it in a 9×13 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!

    Reply
  39. Anonymous says

    September 26, 2010 at 4:12 pm

    I also went with the 9×13 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.

    Reply
  40. Kero says

    November 2, 2010 at 7:46 pm

    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.

    Reply
  41. Anonymous says

    November 2, 2011 at 7:45 pm

    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. ):

    Reply
  42. Kevin says

    November 2, 2011 at 9:39 pm

    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.

    Reply
  43. Diane says

    November 14, 2011 at 1:51 pm

    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?

    Reply
  44. Kevin says

    November 15, 2011 at 1:44 pm

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

    Reply
  45. Nidhi says

    October 4, 2012 at 6:30 am

    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.

    Reply
  46. Kevin says

    October 4, 2012 at 3:06 pm

    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!

    Reply
  47. chaplintramp says

    November 21, 2012 at 5:15 pm

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

    Reply
  48. Kevin says

    November 26, 2012 at 10:57 am

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

    Reply
  49. Amisy Food Machine says

    January 19, 2013 at 2:08 am

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

    Reply
  50. Tina @ Tinas Chic Corner says

    November 1, 2013 at 6:07 pm

    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!

    Reply
  51. Baking Tuts says

    January 5, 2015 at 2:24 am

    Definitely worth to bookmark

    Reply
  52. Grey says

    December 4, 2019 at 6:21 pm

    This was a delicious addition to our night party.

    Reply
  53. rose3323 says

    October 12, 2020 at 3:25 pm

    Would love to make this in a springform pan. What size pan would I use? 8″, 9 or 10″? Also, could I use buttermilk instead of the sour cream?

    Reply
    • kevin says

      October 13, 2020 at 9:13 am

      Use the 9″ pan. I would replace the sour cream with 3/4 cup buttermilk and 1/4 cup softened butter. Enjoy!

      Reply
  54. Sachin says

    September 25, 2021 at 5:12 am

    will love to try for pumpkin coffee cake by own . Cooking time is ok, Recipe is also ok And its also looing so delicious . Thanks for sharing

    Reply
  55. Rishika says

    October 28, 2021 at 6:18 am

    “Sour Cream Pumpkin Coffee Cake” looks so delicious, will surely gonna try this, my little one will love it. Thanks for sharing recipe and instructions with us.

    Reply
  56. Ajay says

    December 20, 2021 at 4:53 am

    This Sour Cream Pumpkin Coffee Cake seems so delicious and amazing, actually I love to make cake recipe , will surely gonna try this weekend . Thanks for sharing with us.

    Reply
  57. Girish Jha says

    February 3, 2022 at 5:46 am

    Old one!!!! but still new , this Sour Cream Pumpkin Coffee Cake recipe seems delicious , will love to make this one with us .

    Reply
  58. sara says

    February 5, 2022 at 2:46 am

    Love this delicious Sour Cream Pumpkin Coffee Cake recipe , this one seems so amazing . My son always wants me to prepare some thing new , I think this is the perfect one .

    Reply
  59. Samantha says

    July 28, 2022 at 6:15 am

    This Sour Cream Pumpkin Coffee Cake reminds me my old days when me mother used to make cakes for me . Super excited to try this delicious coffee cake.

    Reply
  60. Kopi Coffee says

    October 11, 2022 at 11:38 am

    I really like this amazing-looking sour cream pumpkin coffee cake recipe. My son always asks me to make something fresh, and I believe this to be the best option.

    Reply
  61. Village Homestay in Uttarakhand says

    November 12, 2022 at 2:49 am

    This Sour Cream Pumpkin Coffee Cake seems amazing and unique . Super excited to try this delicious cake, thanks for sharing this one with us, will love to try this one.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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