Who doesn’t love coffee cake? And if you run a ribbon of pumpkin filling through the middle of said coffee cake, who wouldn’t love that? This recipe is one of my favorite coffee cakes. It’s from Libby’s, the pumpkin people, so you know it’s gonna be good.
This recipe is a little bit more, should we say involved. Not hard, but it consist of three different elements. You have the cake part, the pumpkin filling, and the streusel,
You layer half the cake batter, half the streusel,
and then that pumpkin filling,
Then the rest of cake and streusel..
A little time consuming but so worth it! I made it the night before I wanted it and then baked it in the morning.
I took a nice warm Sour Cream Pumpkin Coffee Cake to work to the delight of my coworkers. They all gave it a thumbs up!
You have to try this one!
Sour Cream Pumpkin Coffee Cake
By Libby’s Pumpkin
Makes 12 servings.
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.
Try More Pumpkin Coffeecakes!