Recipes

Pumpkin Sour Cream Coffee Cake, Lynne Rine, Glenview

3rd place winning  - 2024 Pumpkin Dessert Contest

Streusel Topping:

2 c All-purpose flour

1 ⅓ c Sugar

1 ½ t Cinnamon

¾ c (1 ½ sticks) butter, softened

Pumpkin Coffee Cake:

3 c All-purpose flour

1 T pumpkin pie spice

1 ½ t Baking Soda

1 t Baking Powder

½ t salt

¾ c (1 ½ sticks) butter, softened

2 c sugar

3 large eggs

1 T Vanilla

1 can pumpkin puree (15 oz can)

⅓ c sour cream

1 c milk

Preheat oven to 350 ° F. Grease a 9 x 13-inch cake pan. Set aside.

Start by making the streusel topping. In a medium bowl whisk together flour, sugar, and cinnamon. Add softened butter and stir with a fork until crumbly. Set aside.

Mix flour, pumpkin spice, baking soda, baking powder, and salt in a medium bowl. 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 alternating with milk, until batter is well combined. Pour batter into prepared 9 x 13 cake pan. Top with the streusel topping. Spread evenly and gently press onto the top of the cake with your hands.

Bake for 60 minutes or until a toothpick inserted into the center comes clean. Serve warm or at room temperature.