Get the Recipe: Sour Cream Pumpkin Cake
This delicious sour cream pumpkin cake is pumpkin coffee cake meets pumpkin pie! A great holiday snack cake or brunch table treat.
Ingredients
Streusel:
- 1 cup light brown sugar, packed
- 2 teaspoons cinnamon
- 1/3 cup butter, cold and cut into 6 pieces
- 1 cup pecans, chopped
Pumpkin Mixture:
- 1 3/4 cups pumpkin puree, not pie filling
- 1/3 cup white granulated sugar
- 1 large egg, slightly beaten
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch salt
Cake Batter:
- 1/2 cup salted butter, at room temperature
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 3 large eggs, at room temperature
- 2 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream, full-fat sour cream recommended
Glaze:
- 1/2 cup icing/confectioners' sugar
- 1-2 Tablespoon milk
- 1/4 teaspoon vanilla
Instructions
- 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.
Notes
You can store the cake in the fridge or keep it at room temperature, well covered. This coffee cake is quite moist, so it's probably at its best in the first 24 hours after baking. You can store it 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!
Be sure to read the notes above this recipe card for more tips, options, substitutions and variations for this recipe!
Serving: 1 serving, Calories: 235 kcal, Carbohydrates: 31 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 5 g, Cholesterol: 52 mg, Sodium: 156 mg, Potassium: 120 mg, Fiber: 1 g, Sugar: 21 g, Vitamin A: 3080 IU, Vitamin C: 0.9 mg, Calcium: 46 mg, Iron: 1.1 mg
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