Pumpkin Sour Cream Coffee Cake
Prep Time
15m
Bake Time
40-45m
Yields
1 9X13-inch coffee cakeAbout this Recipe
Looking for the perfect Fall coffee cake? This is it! This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!
Pumpkin Sour Cream Coffee Cake
Prep Time
15mBake Time
40-45mYields
1 9X13-inch coffee cakeAbout this Recipe
Looking for the perfect Fall coffee cake? This is it! This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
“I remember sitting on a green vinyl kitchen chair, eating this cake with Grandma while she sipped on her coffee.”
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Ingredients
Streusel Topping
- 2 cups all-purpose flour
- 1 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 sticks butter, melted
Pumpkin Coffee Cake
- 3 cups all-purpose flour*
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin (not pumpkin pie filling)
- 1/3 cup sour cream
- 1 cup whole milk
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease a 9X13-inch cake pan. Set aside.
- Start by making streusel topping. In a medium-sized bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
- In a medium bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
- Beat in flour mixture alternately with milk, until batter is well combined
- Pour batter into prepared pan. Top batter with prepared streusel topping and spread into an even layer. Gently press into top of cake with your hands.
- Bake for 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Serve warm or at room temperature.
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Pumpkin Sour Cream Coffee Cake
Prep Time
15mBake Time
40-45mYields
1 9X13-inch coffee cakeAbout this Recipe
Looking for the perfect Fall coffee cake? This is it! This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!
Ingredients
Streusel Topping
- 2 cups all-purpose flour
- 1 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 teaspoon cinnamon
- 1 1/2 sticks butter, melted
Pumpkin Coffee Cake
- 3 cups all-purpose flour*
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin (not pumpkin pie filling)
- 1/3 cup sour cream
- 1 cup whole milk
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease a 9X13-inch cake pan. Set aside.
- Start by making streusel topping. In a medium-sized bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
- In a medium bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
- Beat in flour mixture alternately with milk, until batter is well combined
- Pour batter into prepared pan. Top batter with prepared streusel topping and spread into an even layer. Gently press into top of cake with your hands.
- Bake for 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Serve warm or at room temperature.
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