Pumpkin and Spice Sour Cream Coffee Cake

"Perect for a Thanksgiving morning breakfast."
 
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photo by esteban photo by esteban
photo by esteban
photo by esteban photo by esteban
photo by esteban photo by esteban
photo by kitcatnumber1 photo by kitcatnumber1
photo by *Huntergirl* photo by *Huntergirl*
Ready In:
1hr
Ingredients:
15
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease a 10-inch tube pan and set aside.
  • Combine flour, baking powder, baking soda and salt; set aside.
  • Cream margarine and granulated sugar until light and fluffy.
  • Add eggs, 1 at a time, and beat well after each.
  • Add flavorings and blend.
  • Add pumpkin and sour cream and blend well.
  • Batter will have a curdled appearance.
  • Stir in dry ingredients just until mixed.
  • Combine pecans, brown sugar and pumpkin pie spice.
  • Spread half the batter in prepared pan.
  • Sprinkle with half the pecan mixture.
  • Spread remaining batter over, then sprinkle with remaining pecan mixture.
  • Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
  • Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

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Reviews

  1. A terrific cake! We froze it a month before Thanksgiving, defrosted it in the refrigerator overnight and brought it out in the morning to room temp. Had it for breakfast AND dessert. Thanks!
     
  2. SO good!!!! Not that it needed changes but I was going by what I had on hand. I used butter instead of margarine. I didn't have butter flavoring or orange extract so used 1/2 tsp vanilla, 1/2 tsp. maple extract, 2 tsp orange juice. I also added 1/8 tsp. cardamom to flour mixture and when cool I topped with a powdered sugar glaze with vanilla and cinnamon. YUM!!!
     
  3. so i did not read the recipe before i started putting the cake part of the ingredients in the mixer bowl. i put the spices that belonged in the pecan mixture in it. oh well i baked in anyway and it was delish. i also made my own pumpin pie spice. 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/8 tsp cardamom
     
  4. Wow, delicious! I used just a 1/4 teaspoon of the orange extract, and more vanilla instead of the butter extract. I also used nonfat sour cream, and only 1/4 cup of the brown sugar. I like how you can taste the orange, pumpkin, spice and filling, but none overwhelms the other. Made this as muffins - a dozen and a half little treats, baked for 24 minutes. I have been wanting to make this recipe for a long time, and it did not disappoint!
     
  5. Excellent recipe! I adjusted it for High Altitude and baked it in two small loaf pans, it came out wonderfully moist with just the right touch of pumpkin flavor. Thank you for sharing a great "keeper" recipe!
     
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Tweaks

  1. SO good!!!! Not that it needed changes but I was going by what I had on hand. I used butter instead of margarine. I didn't have butter flavoring or orange extract so used 1/2 tsp vanilla, 1/2 tsp. maple extract, 2 tsp orange juice. I also added 1/8 tsp. cardamom to flour mixture and when cool I topped with a powdered sugar glaze with vanilla and cinnamon. YUM!!!
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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