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Pumpkin Sour Cream Coffee Cake

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pumpkin sour cream coffee cake

I have a thing for coffee cake. Doesn’t everyone?

These are my coffee cake helpers:
pumpkin sour cream coffee cakepumpkin sour cream coffee cakepumpkin sour cream coffee cakepumpkin sour cream coffee cake

This particular version is an ode to fall, and a wonderful option for Thanksgiving breakfast. I converted my original recipe and doubled it up to produce something reminiscent of a New York Crumb Cake!

pumpkin sour cream coffee cake

I used less sugar and butter than I usually would for a coffee cake, and replaced it with a creamy pumpkin puree. The result is a thick, moist and beautifully colored orange coffee cake with a cinnamon and sugar crumbly layer of filling and topping.

pumpkin sour cream coffee cake

Totally delicious and full of pumpkin flavor- this is a great fall breakfast.

Pumpkin Sour Cream Coffee Cake, serves 8
½ cup butter, softened
1 ½ cups sugar
1 cup sour cream
2/3 cup pumpkin
2 eggs
2 tsp vanilla
2 cups flour
1 ½ tsp baking powder
½ tsp salt
½ tsp nutmeg
Filling:
2/3 cup brown sugar
1/2 cup flour
1 ½ tsp cinnamon
3 Tbs butter, melted

Preheat the oven to 350 degrees and prepare a 9×9” pan with cooking spray.

In a medium bowl, beat together the butter and the sugar until fluffy.

pumpkin sour cream coffee cake

Add the sour cream, pumpkin, eggs and vanilla to the bowl and mix well.

pumpkin sour cream coffee cake

In a separate bowl, combine the flour, baking powder, salt and nutmeg.

Add the dry ingredients to the cake batter.

pumpkin sour cream coffee cake

pumpkin sour cream coffee cake

Mix into a smooth batter.

pumpkin sour cream coffee cake

In a separate bowl, combine the dry filling ingredients while the butter is melting.

pumpkin sour cream coffee cake

Pour the butter in and stir until you get a crumbly mixture.

pumpkin sour cream coffee cake

pumpkin sour cream coffee cake

pumpkin sour cream coffee cake

Pour half of the batter into the prepared pan.

pumpkin sour cream coffee cake

Sprinkle half of the filling over the batter.

pumpkin sour cream coffee cake

Repeat the process with the other half of the batter and filling.

pumpkin sour cream coffee cake

pumpkin sour cream coffee cake

pumpkin sour cream coffee cake

Bake on the middle rack in your oven for 50-60 minutes until the middle has baked all the way through and a skewer comes out clean.

pumpkin sour cream coffee cake

Slice and serve warm or at room temperature. (keeps well for several days)

pumpkin sour cream coffee cake

pumpkin sour cream coffee cake

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10 Comments

  1. I can’t WAIT to make this!! It’s perfect for the full house I’ll have for breakfast next week…

  2. ssj says:

    This sounds wonderful to make during this week of Thanksgiving with guests staying overnight. It looks great to have with hot coffee in the morning!

  3. I also have a thing for coffee cake. It’s seriously delicious.

  4. Wow, you sure are prolific in the kitchen. How is it that your adorable kiddies aren’t chubsters?! Thanks for all the inspiration and Happy Thanksgiving!

  5. Cris Duval says:

    I am going to make this for my team at Dr. McKay’s office on Tuesday. It will be a perfect sendoff for the Thanksgiving Holiday. Thanks so much for sharing all the great recipes, Healther! Keep em coming!

  6. Vicki B says:

    Oh good heavens!!! I love crumb coffee any kind of cake. I’d love for a coffee cake to be nothing but the crumb topping. This to me is the perfect thing for breakfast the day after Thanksgiving, better known as Black Friday.

  7. JenMarie says:

    Crumb coffee cake is one of my favorites. Inever would have thought to add pumpkin! Genius!

  8. Lad simm says:

    Made as muffins and added a maple drizzle glaze over the top. I did not get to taste but was told they were delicious. Next time as a cake and so I can tatse