Pumpkin Coffee Cake

“This cake is moist and delicious. Do not limit making this cake only in the fall--it is good anytime! This can also be baked in a 9 X 13 pan for approximately 40 minutes.”
READY IN:
1hr 10mins
SERVES:
14-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Topping:.
  2. In a small bowl, combine sugars and cinnamon.
  3. Cut in the butter until mixture resembles coarse crumbs.
  4. Stir in pecans; set aside.
  5. Cake:.
  6. In a mixing bowl, cream butter and sugar.
  7. Add eggs, one at a time, beating well after each addition.
  8. Combine the sour cream, pumpkin and vanilla; mix well.
  9. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture.
  10. Beat on low just until blended.
  11. Spread the batter into two greased and floured 8-in. round cake pans.
  12. Sprinkle with topping.
  13. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

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