Pumpkin Coffee Cake

If you are looking for something different to serve for the holidays, you might want to try this coffee cake.

Yield

16 servings

Topping Ingredients

1/4 cup packed brown sugar
1/4 cup granulated (white) sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

Batter Ingredients

1/2 cup butter or margarine, room temperature
1 cup granulated (white) sugar
2 eggs
1 cup sour cream
1/2 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Directions

Preheat oven to 325°F (163°C). Grease two 8-inch round cake pans with Pan Release or baking spray with flour.

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into prepared cake pans. Sprinkle with topping.

Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before turning out onto a wire cooling rack.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes

Nutritional Information

Amount per serving: 209 calories, 10 g fat (5 g saturated fat), 45 mg cholesterol, 184 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

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