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
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
- Mix the flours, baking powder and soda in a bowl.
- Cream the butter and sugar in another bowl.
- Mix the vanilla extract and eggs into the butter and sugar.
- Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
- Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
- Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
- Mix the nuts into the streusel.
- 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.
- Sprinkle on half of the streusel.
- Pour the pumpkin mixture on next.
- Pour the remaining batter on top.
- Sprinkle on the remaining streusel.
- 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.
Happy cook says
That is such a beautiful coffee cake. Love the middle layer.
Bellini Valli says
This coffee cake is one for the books Kevin. I love it's layers of incredible flavour.
tracieMoo says
they look lovely. very creative indeed 🙂
Tomushka says
Looks delicious!
cookeaze says
Indulgent and delicious,what a great recipe! can't wait to try them!
Ben says
Nice! You are right, you can't go wrong with this recipe.
Theresa says
I love coffee cakes and any thing pumpkin. I can't wait to try this. Looks delicious.
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 😉
Nina says
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 says
OMG, that coffee cake is fabulous! So scrumptious looking!
Cheers,
Rosa
Maria says
Love this cake!
Sara says
O. M. G. This looks absolutely amazing! So gorgeous, and looks delicious! 🙂
Gloria says
Wow Kevin!!! this is amazing!! and look delicious! xxgloria
mirtilla says
Buonissima!
Chocolate Shavings says
That's a perfect Fall dessert Kevin!
Jenn says
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 says
This recipe combines two of my most favorite things! YUM!!!
Jamieanne says
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 says
That is a lot of ingredients, but it makes for a great cake. The middle layer is perfect!
screwdestiny says
Oh my goodness, that looks amazing. I have to make this.
Mary says
This looks wonderful. I love the filling.
Jessica says
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 says
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.
daphne says
I love how you did the layers- so even! Sour cream, coffee and pumpkin-what a great combi.. well done kelvin!
Amanda says
Looks delicious Kevin!
Sherry G says
I actually made this as well. It wasn"t a huge hit in my house but I'm glad you enjoyed it.
♥peachkins♥ says
I love Fall season for recipes like this.
{lovely little things} says
This sounds great, I'll have to try it!
Spryte says
Yum! I've never had coffee cake with a pumpkin filling. That looks great!
Chef Fresco says
This looks amazing Kevin! Love the toppings and middle layer!
Organic Decaf Coffee says
You are so creative, Kevin.
I am trying your recipe.
Thanks for sharing.
saveur says
This looks great, Kevin! Can't wait to try it out. 😀
Katie @ goodLife {eats} says
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 says
Kevin, This looks fantastic. What a great combo of flavors! – mary the food librarian
eatme_delicious says
Wow this looks amazing! I love pumpkin and I love coffee cake.
Carrie says
Made this tonight to bring to the in-laws tomorrow, let's hope it's a hit!
'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.
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!
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.
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.
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. ):
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.
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?
Kevin says
Diane: Yes, you should store this in the fridge. This coffee cake is also really nice for breakfasts!
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.
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!
chaplintramp says
Is the brown sugar supposed to be included in step 6?
Kevin says
chaplintramp: Yes, good catch! I have updated the recipe.
Amisy Food Machine says
It makes me slobbery!I think I should make some and store them in the refrigerator!!!
Tina @ Tinas Chic Corner says
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!
Baking Tuts says
Definitely worth to bookmark
Grey says
This was a delicious addition to our night party.
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?
kevin says
Use the 9″ pan. I would replace the sour cream with 3/4 cup buttermilk and 1/4 cup softened butter. Enjoy!
Sachin says
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
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.
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.
Girish Jha says
Old one!!!! but still new , this Sour Cream Pumpkin Coffee Cake recipe seems delicious , will love to make this one with us .
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 .
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.
Kopi Coffee says
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.
Village Homestay in Uttarakhand says
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.
doris says
I don’t have wheat flour and could I use white flour since I won’t use the other flour for anything else
kevin says
Yes you can!
Char Dham Yatra Yatra 2024 says
Can’t wait to try making this Sour Cream Pumpkin Coffee Cake, thanks for sharing this one with us.