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Pumpkin Coffee Cake

Delicious Pumpkin Coffee Cake with a ribbon of pumpkin filling. It’s the perfect autumn treat.

Pumpkin Coffee Cake from Cosmopolitan Cornbread

The air is crisp, and our grass is blanketed under a layer of snow..to remain unseen until April or May. (Okay, maybe I’m just dreaming.)  But when the weather gets like that, I really, really get into the mood to bake! Today, I baked both this moist and wonderful Pumpkin Coffee Cake and I also baked Biscotti….Pumpkin Biscotti. It was just a pumpkin kind of day!

Pumpkin Coffee Cake from Cosmopolitan Cornbread

Enjoy with a cup of coffee…it is coffee cake after all!

Pumpkin Coffee Cake from Cosmopolitan Cornbread

Pumpkin Coffee Cake

Pumpkin Coffee Cake

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Delicious Pumpkin Coffee Cake with a ribbon of pumpkin filling. It's the perfect autumn treat.

Ingredients

For the filling:

  • 1 egg
  • 1 1/2 cups pumpkin puree
  • 1/2 c sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/16 tsp ginger
  • 1/16 tsp cloves

For the cake:

  • 2 c flour
  • 3/4 c sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 eggs
  • 1 stick (1/2 c) room temperature butter
  • 1 tsp vanilla
  • 1 c sour cream

For the topping:

  • 1 c brown sugar
  • 1/3 c cold butter that is cut up,
  • 1 1/2 tsp cinnamon
  • 1/2 c pecans

Instructions

  1. To begin, preheat your oven to 325 degrees. Butter or grease a 9x13 inch cake pan, and set it aside.
  2. In a bowl, whisk together 1 egg, pumpkin puree, 1/2 c sugar, a teaspoon of cinnamon, 1/4 tsp nutmeg, and about 1/16 teaspoon each of ginger and cloves.. Whisk those until smooth, and set it aside.
  3. In another bowl, stir together 2 c flour, 3/4 c sugar, and a teaspoon each of baking soda and baking powder. Set that aside as well.
  4. In your mixing bowl, beat together 3 eggs, 1 stick (1/2 c) room temperature butter and a teaspoon of vanilla. Beat them until smooth.
  5. Mix half of the flour mixture into the butter mixture. Once it is combined, mix in a cup of sour cream.
  6. Finish off with mixing in the remaining flour mixture. Combine these until jut mixed, making sure to scrape the bowl with a rubber spatula.
  7. Spread half of the cake batter in the bottom of your cake pan. Then carefully spread the pumpkin mixture over the top of it.
  8. Spoon the remaining cake batter over the top of the pumpkin, and gently spread it out as best you can. You may have a little pumpkin peeking through, that that is quite okay.
  9. Now for the final touch. In a food processor, combine 1 c brown sugar, 1/3 c cold butter that is cut up, a teaspoon & a half of cinnamon, and half a cup of pecans. Pulse the ingredients together a few times until crumbly and combined.
  10. Sprinkle this mixture over the top of the cake.
  11. Bake for 50-60 minutes, or until the cake tests as done in the center with a toothpick.
  12. Allow it to cool to near room temperature. Enjoy with a cup of coffee...it is coffee cake after all!
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 276 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 66mg Sodium: 172mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 28g Sugar Alcohols: 0g Protein: 4g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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