🎃 Welcome to a delightful journey of flavors with our Pumpkin and Spice Sour Cream Coffee Cake recipe! This scrumptious treat is perfect for any occasion, whether you’re hosting a holiday gathering or simply craving a cozy snack. With a blend of warm spices, creamy pumpkin, and crunchy pecans, this cake is sure to become a favorite in your baking repertoire. Let’s dive into the recipe and discover how to create this irresistible masterpiece in your own kitchen!
Pumpkin and Spice Sour Cream Coffee Cake
Recipe Details:
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour
- Servings: 12
- Calories per Serving: 352.7
- Rating: ⭐⭐⭐⭐⭐ (based on 10 reviews)
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup margarine
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1/2 cup chopped pecans
- 1 cup brown sugar
- 2/3 teaspoon pumpkin pie spice
Instructions:
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Preheat oven to 350 degrees Fahrenheit.
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Grease a 10-inch tube pan and set it aside for later use.
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Combine all-purpose flour, baking powder, baking soda, and salt in a bowl, then set the mixture aside.
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Cream margarine and granulated sugar in a separate bowl until the mixture is light and fluffy.
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Add eggs, one at a time, to the creamed mixture, beating well after each addition.
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Add vanilla extract to the mixture and blend until incorporated.
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Incorporate canned pumpkin and sour cream into the mixture, blending until smooth. Don’t worry if the batter appears curdled at this stage; it’s perfectly normal!
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Stir in the dry ingredients mixture into the wet ingredients mixture until just combined. Be careful not to overmix.
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Combine chopped pecans, brown sugar, and pumpkin pie spice in a small bowl.
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Spread half of the batter evenly into the prepared tube pan.
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Sprinkle half of the pecan mixture over the batter layer in the pan.
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Layer the remaining batter over the pecan mixture, then sprinkle the remaining pecan mixture on top.
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Bake the cake in the preheated oven for 40 to 45 minutes, or until a cake tester inserted near the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
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Slice the cooled cake, serve, and enjoy the delightful blend of pumpkin and spice flavors in every bite!
Keywords:
Lunch/Snacks, Kosher, Christmas, Hanukkah, Thanksgiving, < 60 Mins, Oven
Indulge in the comforting aroma and taste of our Pumpkin and Spice Sour Cream Coffee Cake, perfect for sharing with loved ones or savoring on a cozy afternoon. Whether it’s a festive occasion or a simple weekday treat, this cake is sure to bring warmth and joy to your home. Happy baking! 🍰🍂
