Pumpkin Spice Coffee Cake

"A warm spicy fall treat for tea or dessert."
 
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Ready In:
1hr
Ingredients:
18
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.
  • In a small bowl, combine flour, baking soda, baking powder and salt; set aside.
  • Cream butter and sugar until light and fluffy.
  • Add eggs and vanilla and beat well.
  • Add pumpkin and sour cream and blend well.
  • (Batter may have a curdled appearance - that's ok!).
  • Stir in dry ingredients just until mixed.
  • Toast pecans in 350' oven for 5 minutes. Chop fine.
  • Combine pecans, brown sugar and spices.
  • Spread half the batter in prepared pan.
  • Sprinkle with half the pecan mixture.
  • Spread the remaining batter oven, then sprinkle with the remaining pecan mixture.
  • Bake in 350-degree oven for 40-45 minutes.
  • Cool in pan for 10 minutes, then remove from pan to cool on rack.

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RECIPE SUBMITTED BY

I live in a century old farmhouse on the Bruce Peninsula of Ontario. I work as an artist and bring that creative chaos into the kitchen! My favourite cookbook is my collection of my, my mom and grandma's recipes - called Bountiful. I put it together as a gift last Christmas and it's over 120 pages! My passions are family, friends, living healthy and happy, working towards a safe and loving world. My pet peeves? nasty people, mittens with holes, coffee dregs, margarine and cool whip.
 
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