Autumn Pumpkin Sour Cream Coffee Cake
This Autumn Pumpkin Sour Cream Coffee Cake is a family favorite that has stood the test of time for over three decades. The cake is exceptionally moist, thanks to the combination of sour cream and pumpkin, and is wonderfully spiced with a hint of cinnamon and pumpkin pie spice. It's perfect for cozy fall gatherings, served alongside a warm cup of coffee or tea. The crunchy streusel topping adds a delightful texture that complements the rich, tender crumb of the cake. Whether you're using freshly puréed pumpkin or canned, this recipe is a must-try every fall season for its comforting flavors and inviting aroma.
16
Servings
200
Calories
13
Ingredients
Ingredients
Butter
2/3 cup (softened)
White Sugar
1 cup (divided)
Eggs
4 (beaten, divided)
Vanilla Extract
1 teaspoon
All-Purpose Flour
2 cups (sifted)
Baking Powder
1 teaspoon
Baking Soda
1 teaspoon
Sour Cream
1 cup
Canned Pumpkin
1 (16 ounce) can (or 2 cups fresh pumpkin puree)
Pumpkin Pie Spice
1 teaspoon
Brown Sugar
1 cup (packed)
Cinnamon
2 teaspoons
Walnuts
1 cup (chopped)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Grease a 9x13-inch cake pan and set aside.
3
In a large mixing bowl, cream together 2/3 cup of softened butter, 3/4 cup of white sugar, and 1 teaspoon of vanilla extract until light and fluffy.
4
Add 3 beaten eggs to the butter mixture and mix well until fully incorporated.
5
In a separate bowl, whisk together 2 cups of sifted flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda.
6
Gradually add the dry ingredients to the butter and sugar mixture, alternating with 1 cup of sour cream. Mix until the batter is smooth and well combined.
7
In another bowl, combine 1 (16-ounce) can of pumpkin puree, the remaining beaten egg, 1/3 cup of white sugar, and 1 teaspoon of pumpkin pie spice. Mix until smooth and set aside.
8
To make the streusel topping, in a bowl, mix together 1/3 cup softened butter, 1 cup brown sugar, 2 teaspoons cinnamon, and 1 cup chopped walnuts until crumbly.
9
Pour half of the batter into the prepared pan and spread evenly.
10
Spread the pumpkin mixture over the batter layer evenly, and then sprinkle half of the streusel topping on top.
11
Pour the remaining batter over the pumpkin layer and sprinkle the rest of the streusel topping evenly over the cake.
12
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
13
Allow to cool in the pan before serving. Enjoy your delicious Autumn Pumpkin Sour Cream Coffee Cake!
Nutrition Information
9.8g
Fat
28g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Pumpkin Sour Cream Coffee Cake?
It is a moist, spiced cake made with pumpkin and sour cream, featuring a crunchy walnut streusel topping, perfect for fall gatherings.
What makes this pumpkin coffee cake exceptionally moist?
The combination of sour cream and pumpkin puree in the batter ensures the cake has a rich and tender crumb.
What temperature should I set my oven to?
You should preheat your oven to 325%F (165%C).
How long does this cake need to bake?
The cake takes approximately 50 to 60 minutes to bake, or until a toothpick comes out clean.
Can I use fresh pumpkin instead of canned?
Yes, you can substitute the 16-ounce can with 2 cups of fresh pumpkin puree.
What size pan is required for this recipe?
A 9x13-inch cake pan is required for this recipe.
Does this recipe include nuts?
Yes, the streusel topping includes 1 cup of chopped walnuts.
What spices give this cake its autumn flavor?
The recipe uses a combination of vanilla extract, pumpkin pie spice, and cinnamon.
How many servings does this recipe provide?
This recipe yields approximately 16 servings.
How many calories are in one serving of this coffee cake?
There are approximately 200 calories per serving.
What are the ingredients for the streusel topping?
The streusel consists of softened butter, brown sugar, cinnamon, and chopped walnuts.
How is the cake layered?
It is layered with half the batter, the pumpkin mixture, half the streusel, the remaining batter, and finally the rest of the streusel.
How many eggs are needed for this recipe?
The recipe requires a total of 4 eggs, which are divided between the batter and the pumpkin mixture.
Should the flour be sifted?
Yes, the recipe specifies using 2 cups of sifted all-purpose flour.
What kind of sugar is used in the main cake batter?
White sugar is used in the batter and the pumpkin mixture, while brown sugar is used for the topping.
Can I serve this cake with tea or coffee?
Yes, it is designed to be served alongside a warm cup of coffee or tea.
What is the fat content per serving?
Each serving contains approximately 9.8g of fat.
Is there protein in this coffee cake?
Yes, there is approximately 2.5g of protein per serving.
How much sour cream is used?
The recipe calls for 1 cup of sour cream.
Should the butter be softened or melted?
The butter should be softened for both the cake batter and the streusel topping.
Does the recipe use baking soda or baking powder?
It uses 1 teaspoon of each: baking powder and baking soda.
How much pumpkin pie spice is needed?
One teaspoon of pumpkin pie spice is added to the pumpkin mixture.
What is the carbohydrate count per serving?
Each serving contains 28g of carbohydrates.
Is this a good recipe for beginners?
Yes, the instructions are straightforward and the recipe is described as an easy favorite.
Should I grease the pan before baking?
Yes, you should grease the 9x13-inch cake pan before adding the batter.
Can I omit the walnuts?
Yes, you can leave out the walnuts if you prefer a nut-free coffee cake.
What category does this recipe fall under?
This recipe is categorized under Breads.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Should the cake cool before serving?
Yes, it is recommended to allow the cake to cool in the pan before serving.
What is the texture of the topping?
The topping is a crunchy streusel that provides a delightful texture contrast to the soft cake.