Sour Cream-Pumpkin Coffee Cake

Total Time:
1 hr, 15 mins
Prep Time:
30 mins
Cook Time:
45 mins
15 servings
Dish Size:
4 Quart
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August 28, 2015



  • 1 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/3 cup cold butter
  • 1 cup chopped pecans


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 egg, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon pumpkin pie spice


  1. Preheat oven to 325 degrees. In a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. 
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. 
  3. Spread half of batter into a greased temp-tations® 4 quart baker. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel. 
  4. Bake 40-50 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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