Pumpkin Sour Cream Coffee Cake

By Jessica Segarra

Prep Time:

15m

Bake/Cook Time:

40m - 45m

Yield:

1 9X13-inch coffee cake

Looking for the perfect Fall coffee cake? This is it! This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Streusel Topping

2 cups all-purpose flour
1 1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 1/2 teaspoon cinnamon
1 1/2 sticks butter, melted

Pumpkin Coffee Cake

3 cups all-purpose flour*
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups Dixie Crystals Extra Fine Granulated Sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin (not pumpkin pie filling)
1/3 cup sour cream
1 cup whole milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Grease a 9X13-inch cake pan. Set aside.
Start by making streusel topping. In a medium-sized bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
In a medium bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
Beat in flour mixture alternately with milk, until batter is well combined
Pour batter into prepared pan. Top batter with prepared streusel topping and spread into an even layer. Gently press into top of cake with your hands.
Bake for 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Serve warm or at room temperature.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

Rate & Review

Kim O

Nov 24, 2018

Very moist cake with a sweet crumble topping. Cake doesn't have an overpowering pumpkin flavor, but it is still good. This recipe makes a lot of crumble, so if you like your cake with a little less topping, set the extra aside for your morning oatmeal or add it to plain yogurt.