Pumpkin Coffee Cake Recipe #43936
Please don't pass this by because of all the ingredients. It's really very easy and quick. It's also very delicious
by carol murray
1½ hours | 20 min prep
SERVES 12 , 1 coffeecake
- 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)
- Grease or spray the bottom of a 9x13 pan.
- Mix together first 8 ingredients.
- Pour 1/2 of the mixture in the 9x13 pan.
- 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.
- Pour all of the pumpkin mixture over the batter in the 9x13 pan.
- 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.
- Bake in a 325 degree over for 50-60 minutes.
- Let cool completely.
- Enjoy.
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5 stars