Pumpkin Coffee Cake (With a Cinnamon-Sugar-Pecan Topping)

15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #13903

August 17, 2014



"This is a perfect pumpkin coffee cake with light and fluffy texture, it's topped with a delicious cinnamon-sugar-pecan mixture that's perfectly spiced, a must for Fall holidays or at anytime. This makes two round 8-inch cakes, 8 servings each cake"

Original is 16 servings
  • FOR TOPPING
  • FOR CAKE

Nutritional

  • Serving Size: 1 (85.8 g)
  • Calories 294.6
  • Total Fat - 13.2 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 52 mg
  • Sodium - 228.2 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 27.5 g
  • Protein - 4 g
  • Calcium - 56 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

TO MAKE THE TOPPING


Step 1

In a small bowl, combine both sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

TO MAKE THE CAKE


Step 2

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.

Step 3

Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.

Step 4

Spread the batter into two greased and floured 8-inch round cake pans. Divide and sprinkle the topping mixture over cake batter.

Step 5

Bake at 325 degrees for 35 minutes or until a toothpick inserted near the center comes out clean.

Tips


No special items needed.

1 Reviews

GrammiesGrub

Great tasting coffeecake with a delicious crumb topping. The cake was moist and really pleased us all the way around!

5.0

review by:
(18 Nov 2014)

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