Pumpkin-Sour Cream Coffee Cake with Pecan Streusel

Serve this autumn-inspired coffee cake for a festive fall brunch. It has a delicious pumpkin and cranberry filling.

Pumpkin-Sour Cream Coffee Cake with Pecan Streusel
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19 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
45 mins
Cool:
10 mins to
Bake:
1 hr 325°F
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Pumpkin-Sour Cream Coffee Cake with Pecan Streusel

Ingredients
 
Pecan Streusel
1
cup canned pumpkin
1/3
cup packed brown sugar
1/3
cup dried cranberries or golden raisins
1
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
1 1/2
teaspoons vanilla
2
eggs
1
8 ounce carton dairy sour cream

Directions

  1. Preheat oven to 325 degrees F. Grease and flour a 9-inch springform pan; set aside. Prepare Pecan Streusel; set aside.
  2. For filling:
  3. In a small bowl, stir together pumpkin, brown sugar, dried cranberries, and the 1 tablespoon flour; set aside.
  4. For Batter:
  5. In a medium bowl, stir together the 2 cups flour, baking powder, baking soda, salt, and nutmeg. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and vanilla. Beat until combined, scraping side of bowl occasionally. Add eggs one at a time, beating after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined (batter will be stiff).
  6. Spread 2-1/2 cups of the batter in the prepared pan, building up edge to form a 1-inch rim. Spoon pumpkin filling into center of pan, spreading to make an even layer. Carefully spoon the remaining batter in small mounds on top of the pumpkin filling; gently spread batter to cover pumpkin filling. Sprinkle Pecan Streusel over batter.
  7. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen and remove sides of springform pan. Cool completely on wire rack. Makes 12 servings.

Pecan Streusel

Ingredients

1/3
cup packed brown sugar
1/8
teaspoon ground nutmeg
3
tablespoons butter
1/3

Directions

  1. In a medium bowl, stir together flour, brown sugar, and nutmeg. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Stir in pecans. Makes about 1-1/2 cups.

Nutrition Facts

(Pumpkin-Sour Cream Coffee Cake with Pecan Streusel)
    Per serving:
  • 385 kcal cal.,
  • 18 g fat
  • (10 g sat. fat,
  • 74 mg chol.,
  • 357 mg sodium,
  • 52 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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