I have a thing for coffee cake. Doesn’t everyone?
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!
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.
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 tsp vanilla
2 cups flour
1 ½ tsp baking powder
½ tsp salt
½ tsp nutmeg
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.
Add the sour cream, pumpkin, eggs and vanilla to the bowl and mix well.
In a separate bowl, combine the flour, baking powder, salt and nutmeg.
Add the dry ingredients to the cake batter.
Mix into a smooth batter.
In a separate bowl, combine the dry filling ingredients while the butter is melting.
Pour the butter in and stir until you get a crumbly mixture.
Pour half of the batter into the prepared pan.
Sprinkle half of the filling over the batter.
Repeat the process with the other half of the batter and filling.
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.
Slice and serve warm or at room temperature. (keeps well for several days)