Sour Cream Pumpkin Coffee Cake
Indulge in the cozy flavors of fall with this Sour Cream Pumpkin Coffee Cake, an irresistible treat perfect for breakfast, brunch, or dessert. Combining the tangy richness of sour cream with the warm spices of pumpkin, this cake is layered with a spiced pumpkin batter and tender vanilla batter for a marbled effect that's as beautiful as it is delicious. Topped with a buttery cinnamon-pecan streusel, every crumbly bite bursts with autumnal charm. Ready in just over an hour, this 9x13-inch coffee cake serves 12, making it an ideal addition to holiday gatherings or weekend baking. Whether served warm or at room temperature, this moist and flavorful coffee cake will quickly become a seasonal favorite!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cup unsalted butter, melted (for streusel topping)
- 0.75 cup brown sugar, packed (for streusel topping)
- 1 cup all-purpose flour (for streusel topping)
- 1 teaspoon ground cinnamon (for streusel topping)
- 0.5 cup chopped pecans (optional, for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract and sour cream. Mix until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients in two additions, mixing gently until just combined. Do not overmix.
Divide the batter evenly into two portions. To one portion, fold in the pumpkin puree, ground cinnamon, nutmeg, and cloves. This will be your pumpkin layer.
Spread half of the plain batter into the prepared pan, followed by the pumpkin batter, and then top with the remaining plain batter. Use a spatula to gently spread the layers evenly.
For the streusel topping, combine the melted butter, brown sugar, flour, cinnamon, and pecans in a small bowl. Mix until crumbly.
Sprinkle the streusel mixture evenly over the coffee cake batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
6172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.5 g | 385% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 837.7 g | 305% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 505.3 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 866 mg | 67% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1747 mg | 37% | |
*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.
