Pumpkin Crunch Coffee Cake Recipe

Pumpkin Crunch Coffee Cake Recipe


Total Time:

1 hours 15 minutes(Cooking)

Servings:

6" loaf or 12 cupcakes

Ingredients

TOPPING:
1/4 cupbrown sugar, packed
1/4 cupwhite sugar
1/2 tspground cinnamon
2 tbspbutter (or margarine), cold
1/2 cupchopped pecans/walnuts
CAKE:
1/2 cupunsalted butter, softened
1 cupsugar
2eggs, at room temperature
1 cupsour cream (or full fat yogurt)
1 cuppumpkin (canned or cooked)
1 tspvanilla essence
2 cu[sall purpose flour
1 tspbaking soda
1 tspbaking powder
1/2 tsppumpkin pie spice (or 1/4 tsp ground cinnamon)
1/4 tspsalt

Preparation

  1. In a small bowl, combine sugars and cinnamon for topping.
  2. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
  3. In a mixing bowl, cream butter and sugar.
  4. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
  5. Combine dry ingredients.
  6. Add dry ingredients to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
  7. Spread the batter into two greased and floured 8" round cake pans or 6" loaf pan. Sprinkle with topping. Bake at 325F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

 

Recipes you might also like