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Sour Cream Pumpkin Coffee Cake

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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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Reader Interactions

Comments

  8. Megan says

    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

  37. 'Rin says

    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

    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

    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

    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

    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

    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

    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

  45. Nidhi says

    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

    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

  53. rose3323 says

    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

  55. Rishika says

    “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

    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

  58. sara says

    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

    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

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