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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (175g) Recipe makes 12 servings |
||
| Calories 510 | ||
| Calories from Fat 238 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.5g | 40% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 133mg | 44% | |
| Sodium 374mg | 15% | |
| Potassium 276mg | 7% | |
| Total Carbohydrate 63.8g | 21% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 42.8g | ||
| Protein 7.5g | 14% | |
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Pumpkin Coffee Cake
SERVES 12 , 1 coffeecake
Ingredients
- 1/2 cup butter
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (15 ounce) can pumpkin
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 cup evaporated milk
Topping
- 1/3 cup butter
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup pecans (or walnuts)
Directions
1
Grease or spray the bottom of a 9x13 pan.2
Mix together first 8 ingredients.3
Pour 1/2 of the mixture in the 9x13 pan.4
Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.5
Pour all of the pumpkin mixture over the batter in the 9x13 pan.6
Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.7
Bake in a 325 degree over for 50-60 minutes.8
Let cool completely.9
Enjoy.
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- Course > Breads > Coffee Cakes
- Course > Breakfast
- Course > Desserts > Cakes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: sweetcakes
On May 18, 2009
This is such a delicious coffee cake! I followed SJMG when it came to the mixing of the first eight ingredients. I also only needed to cook mine for 40min and it was nice and brown. Thanks for this great recipe!
From: Chef Qued
On May 10, 2009
This is my family's favorite coffee cake. We have it nearly every weekend. It really is easy, even with all the ingredients. This one's a keeper!
From: truebrit
On Jan 26, 2005
This is so good, Carol! Everyone I served it to thought it was yummy! This is the first time I've made a coffee cake with a pumpkin layer, and it was wonderful! In step 6, I was a little worried about the batter not pouring evenly over the pumpkin layer, but I found that the topping hid any 'imperfections'. When I make this again, I'll drop spoonfuls of the batter in intervals over the pumpkin layer so that the batter is distributed more uniformly. For the topping, I halved the amount of pecans. Next time, I will also halve the amount of sugar in the topping, as the cake was very sweet. This is definitely one worth making again. Thanks!
From: Momsaver3
On Nov 28, 2003
I repeat "Don't pass this by!" It really is an excellent recipe. I wanted to make something different for Thanksgiving than the traditional pumpkin pie. I will make it again. Everyone loved it. Thanks.
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