Pumpkin Coffee Cake
Created by natsgarden123 on September 15, 2016
- Servings: 8
- Prep Time: 20m
- Cook Time: 1h
- Recipe #24874
Ingredients
- FOR STREUSEL
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Salt, pinch
- 6 tablespoons unsalted butter (cold, cut into small chunks)
- 1 cup pecans, chopped (or walnuts)
- FOR BATTER
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup packed brown sugar
- 8 tablespoons unsalted butter (softened)
- 2 large eggs
- 1/2 cup pumpkin, pureed
- 1/2 cup sour cream
How to Make
-
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.
Nutritional Facts
- 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