Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake


For the topping:

1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

For the cake:

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 inch of vanilla bean (or 1 teaspoon vanilla extract; I just ran out)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt



1. In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

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.

3. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.

4. Spread the batter into two greased and floured 8-inch round cake pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes (mine took 45) or until a toothpick inserted near the center comes out clean.

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