This delicious pumpkin cake is coffee cake meets pumpkin pie! Enjoy the ribbon of pumpkin, running through a luscious, moist sour cream coffee cake.
If you are expecting a house full for the holidays, wouldn’t it be great to have a lovely, season sweet treat on the counter for everyone to enjoy? This delicious Sour Cream Pumpkin Coffee Cake fits the bill perfectly!
Perfect for a snack, a bite with morning or afternoon coffee, for the brunch table or even for dessert, this pumpkin cake will be sure to be popular. If Pumpkin Pie and Coffee Cake had a love child, it would be this Sour Cream Pumpkin Coffee Cake! This cake bakes up in a 9×13 pan and so is perfect for feeding a crowd.
Ingredients and Substitutions
Pumpkin – be sure to use canned pure pumpkin puree and not pumpkin pie filling.
Sour Cream – full fat sour cream will always produce the best results in baking, so it is recommended.
Walnuts – You can substitute walnuts for the pecans or leave out the nuts altogether, if you like.
This coffee cake is quite moist, so it’s probably at its best in the first 24 hours after baking. You can store at room temperature or in the fridge (I love cold pumpkin pie, so I enjoyed this one right from the fridge).
This cake comes together quickly if you make the streusel and pumpkin filling before starting the cake batter. Make them while your butter is softening for the batter, then the just mix the batter, layer in the pan and bake!
Get the Recipe: Pumpkin Coffee Cake
- 1 cup light brown sugar, packed
- 2 teaspoons cinnamon
- 1/3 cup butter, cold and cut into 6 pieces
- 1 cup pecans, chopped
- 1 3/4 cups pumpkin puree, not pie filling
- 1/3 cup white sugar
- 1 large egg, slightly beaten
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Pinch salt
- 1/2 cup butter, at room temperature
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 3 large eggs, at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup icing/confectioners' sugar
- 1-2 Tablespoon milk
- 1/4 teaspoon vanilla
- Preheat the oven to 325F (regular bake setting/not fan assisted) and grease a 9x13 baking pan. Set aside.
For the streusel:
- In a medium bowl, stir together the 1 cup brown sugar and 2 tsp cinnamon. Cut in the butter with two knives or a pastry cutter. Stir in the chopped pecans. Place in the fridge until needed.
For the pumpkin filling:
- In a medium bowl, stir together the pumpkin puree, 1/3 cup white sugar, egg, cinnamon, nutmeg, ginger and salt until well combined. Set aside.
For the cake batter:
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, cream the butter with the white sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla. Add the eggs one at a time, beating well after each addition. Add the dry ingredients, alternately with the sour cream and mix until combined.
- Spoon 1/2 of the cake batter into your prepared pan. Sprinkle with 1/2 of the streusel mixture. Spread all of the pumpkin filling over-top. Add the rest of the cake batter and spread on top of the pumpkin filling. Sprinkle the remaining streusel on top.
- Bake in preheated oven for 45-55 minutes or until set and golden. Remove to a cooling rack and cool in pan until completely cooled.
For the glaze:
- Stir together the icing sugar, milk and vanilla until you have an icing thin enough to fall from a spoon, adding more milk as necessary. When cake is cooled, drizzle over-top. Place cake pan in fridge to set glaze.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!