Pumpkin Coffee Cake (With a Cinnamon-Sugar-Pecan Topping)
Recipe: #13903
August 17, 2014
Categories: Desserts, Cakes, Pumpkin, Christmas, Oven Bake, Vegetarian, Flour, Spices, Kosher Dairy, more
"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"
Ingredients
- FOR TOPPING
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- FOR CAKE
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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.