Pumpkin Sour Cream Coffee Cake
Indulge in the cozy flavors of fall with this Pumpkin Sour Cream Coffee Cake, a delightful blend of warm spices, moist pumpkin-infused batter, and a buttery streusel topping. Featuring pure pumpkin puree, sour cream for extra tenderness, and a medley of cinnamon, nutmeg, and ginger, this coffee cake delivers the perfect balance of spice and sweetness. A crunchy pecan or walnut option adds texture, while layers of cinnamon-sugar streusel bring irresistible flavor to every bite. Ready in about an hour, this easy-to-make treat is ideal for holiday brunches, coffee breaks, or an afternoon indulgence. Serve it warm with a steaming cup of coffee for an unforgettable seasonal dessert experience!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 1 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Unsalted butter, softened
- 2 Eggs
- 1 cups Pure pumpkin puree
- 0.75 cups Sour cream
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.75 cups All-purpose flour (for streusel)
- 0.5 cups Brown sugar (for streusel)
- 1 teaspoons Ground cinnamon (for streusel)
- 0.25 cups Unsalted butter, cold and cubed (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or bundt pan.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, cream together 1 cup of granulated sugar, 0.5 cups of brown sugar, and 0.5 cups of softened butter until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the pumpkin puree, sour cream, and vanilla extract. Mix until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If you're using chopped pecans or walnuts, gently fold them into the batter.
To make the streusel topping, combine 0.75 cups of flour, 0.5 cups of brown sugar, and 1 teaspoon of cinnamon in a small bowl. Cut in 0.25 cups of cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel mixture over the batter.
Add the remaining batter on top, spreading it evenly, and sprinkle the remaining streusel over the top layer.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Enjoy with a warm cup of coffee or tea!
Nutrition Facts
Calories |
5136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 719.5 g | 262% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 390.8 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 655 mg | 50% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
