Sour Cream Pumpkin Coffee Cake Recipe

Name: Sour Cream Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ cup butter (room temperature); ¾ cup granulated sugar; 1 teaspoon vanilla extract; 3 eggs; 1 cup sour cream; 3 cups pumpkin puree; 1 egg (lightly beaten); ¼ cup granulated sugar; ½ teaspoon cinnamon; ¼ teaspoon ginger; ¼ teaspoon clove; ¼ teaspoon nutmeg; 1 cup flour; 1 cup rolled oats; 1 cup brown sugar; ⅓ cup butter (melted); 2 teaspoons cinnamon; 1 cup chopped nuts

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter (room temperature)
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
¼ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon clove
¼ teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
⅓ cup butter (melted)
2 teaspoons cinnamon
1 cup chopped nuts

1
Mix the flours, baking powder and soda in a bowl.
2
Cream the butter and sugar in another bowl.
3
Mix the vanilla extract and eggs into the butter and sugar.
4
Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5
Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6
Mix the flour, rolled oats, cinnamon and butter until they for crumbs.
7
Mix the nuts into the streusel.
8
Pour half of the batter into a greased baking dish.
9
Sprinkle on half of the streusel.
10
Pour the pumpkin mixture on next.
11
Pour the remaining batter on top.
12
Sprinkle on the remaining streusel.
13
Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

1421

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Sour Cream Pumpkin Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pumpkin Coffee Cake

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