Pumpkin Coffee Cake

8
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"This cake is absolutely delicious."

Original recipe yields 8 servings
OK
  • FOR STREUSEL
  • FOR BATTER

Nutritional

  • Serving Size: 1 (143 g)
  • Calories 573.6
  • Total Fat - 33.8 g
  • Saturated Fat - 15.5 g
  • Cholesterol - 110.5 mg
  • Sodium - 348.6 mg
  • Total Carbohydrate - 63.8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 38.4 g
  • Protein - 7.3 g
  • Calcium - 141.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350f.

Step 2

Prepeare a bundt pan by spraying with bakers secret spray, liberally.

Step 3

Make Streusel - combine ingredients and pulse in food processor until crumbly- set aside.

Step 4

Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt - set aside

Step 5

In a mixer bowl- beat together butter and brown sugar , beat in the eggs, add the pumpkin and sour cream- mix well.

Step 6

Add the dry ingredients and mix well.

Step 7

Spread half the batter into the pan, then half the streusel, then the other half of the batter, then the rest of the streusel.

Step 8

Bake for 50 minutes or until a toothpick comes out clean- let cool in the pan ( on a rack) for 15 minutes then carefully invert - cool then slice and serve.

Tips & Variations


No special items needed.

Related