Pumpkin Coffee Cake (With a Cinnamon-Sugar-Pecan Topping)
Created by Blinky on August 17, 2014
- Servings: 16
- Prep Time: 15m
- Cook Time: 45m
- Recipe #13903
Ingredients
- FOR TOPPING
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar (white)
- 1 to 2 teaspoon ground cinnamon
- 3 tablespoons butter (cold)
- 1/2 to 3/4 cup chopped pecans
- FOR CAKE
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 to 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
How to Make
-
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
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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.
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Step 3: Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
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Step 4: Spread the batter into two greased and floured 8-inch round cake pans. Divide and sprinkle the topping mixture over cake batter.
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Step 5: Bake at 325 degrees for 35 minutes or until a toothpick inserted near the center comes out clean.
Nutritional Facts
- 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