Pumpkin Sour Cream Coffee Cake

Indulge in the cozy flavors of fall with this Pumpkin Sour Cream Coffee Cake, a delightful blend of warm spices, moist pumpkin-infused batter, and a buttery streusel topping. Featuring pure pumpkin puree, sour cream for extra tenderness, and a medley of cinnamon, nutmeg, and ginger, this coffee cake delivers the perfect balance of spice and sweetness. A crunchy pecan or walnut option adds texture, while layers of cinnamon-sugar streusel bring irresistible flavor to every bite. Ready in about an hour, this easy-to-make treat is ideal for holiday brunches, coffee breaks, or an afternoon indulgence. Serve it warm with a steaming cup of coffee for an unforgettable seasonal dessert experience!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Ground ginger
• 0.25 teaspoons Salt
• 1 cups Granulated sugar
• 0.5 cups Brown sugar
• 0.5 cups Unsalted butter, softened
• 2 Eggs
• 1 cups Pure pumpkin puree
• 0.75 cups Sour cream
• 1 teaspoons Vanilla extract
• 0.5 cups Chopped pecans or walnuts (optional)
• 0.75 cups All-purpose flour (for streusel)
• 0.5 cups Brown sugar (for streusel)
• 1 teaspoons Ground cinnamon (for streusel)
• 0.25 cups Unsalted butter, cold and cubed (for streusel)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or bundt pan.

Step 2

In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large bowl, cream together 1 cup of granulated sugar, 0.5 cups of brown sugar, and 0.5 cups of softened butter until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs one at a time, followed by the pumpkin puree, sour cream, and vanilla extract. Mix until smooth and fully incorporated.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Step 6

If you're using chopped pecans or walnuts, gently fold them into the batter.

Step 7

To make the streusel topping, combine 0.75 cups of flour, 0.5 cups of brown sugar, and 1 teaspoon of cinnamon in a small bowl. Cut in 0.25 cups of cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 8

Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel mixture over the batter.

Step 9

Add the remaining batter on top, spreading it evenly, and sprinkle the remaining streusel over the top layer.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Step 12

Enjoy with a warm cup of coffee or tea!

Nutrition Facts

Serving size	(1534.6g)

Amount per serving	% Daily Value*
Calories	5135.9

Total Fat 233.7g	0%
Saturated Fat 122.1g	0%
Polyunsaturated Fat g
Cholesterol 843.4mg	0%
Sodium 2465.0mg	0%
Total Carbohydrate 719.5g	0%
Dietary Fiber 26.7g	0%
Total Sugars 390.8g
Protein 69.4g	0%

Vitamin D 120.0IU	0%
Calcium 654.7mg	0%
Iron 21.3mg	0%
Potassium 1588.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 5.3%

Carbs: 54.7%