Pumpkin Coffee Cake
Oh, my goodness, this is such a delicious recipe! I made this for my family and they went wild over it! I like to make pumpkin variations of my normal recipes because I love pumpkin food so much. I never get tired of it, especially in the fall. This recipe is simple to make and makes the best breakfast or brunch recipe! The coffee cake is so moist and perfectly spiced. The topping is crispy and could be eaten alone. The two go perfectly together to make an amazing recipe! I hope you love this recipe as much as we do.
Ingredients:
Cake
½ c. Salted Butter
1 c. Brown Sugar
2 Eggs
1 c. Sour Cream
15 oz. can Pumpkin
1 tsp. Vanilla
2 tsp. Baking Soda
¼ tsp. Salt
2 tsp. Cinnamon
2 ½ c. Flour
Topping
½ c. Sugar
½ c. Brown Sugar
1 Tbl. Cinnamon
½ tsp. Nutmeg
1 c. Chopped Pecans
¼ c. Salted Butter
Bake at 350°F for 40-45 minutes
Preparation:
1. Preheat the oven to 350°F.
2. In a medium-sized mixing bowl cream the Butter and the Brown Sugar.
3. Add the Eggs, Sour Cream, Pumpkin, Vanilla, Baking Soda, Salt, and the Cinnamon. Mix together.
4. Add the Flour and mix until it is smooth and creamy.
5. Pour the batter into a greased 9x13 glass baking dish.
6. Make the topping. In a small mixing bowl combine the Sugar, Brown Sugar, Cinnamon, Nutmeg, Chopped Pecans, and the Melted Butter. Stir together until it is mixed well.
7. Spread the topping evenly over the top of the batter.
8. Bake for 40-45 minutes, or until an inserted toothpick comes out clean.
9. Serve and enjoy!
Troubleshooting and Tips
Any trouble making this? Please put your comments below and I will respond as soon as I can!
Having trouble with this recipe? Please leave a comment below or feel free to email me!
Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find:
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Just Practical Cooking using Regular Household Ingredients
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