45 Reviews of Pumpkin Coffee Cake

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.

From: SJMG

On Nov 25, 2007

This coffee cake was outstanding, but I agree with one of the reviewers that you can't just mix together the first 8 ingredients. Cream the butter and sugar. Add eggs one at a time. Add vanilla. Sift dry ingredients and add alternately with sour cram. Then proceed with Step #3. Also, beacuse there is a lot of topping, I spread half on top of the first layer of batter, and spread the remaining topping on top of the final batter layer. Excellent. Excellent. Excellent. Thank you, Carol.

From: I'm_Genia

On Feb 5, 2007

Yum! The most pleasant part of this recipe is that it is the best of both worlds. Tasty, tender coffee cake and spicy, creamy pumpkin pie. My main difference was in the mixing: I did not just mix the first eight ingredients together - I creamed the butter and sugar, added the eggs one at a time, added the vanilla, and added the sifted dry ingredients alternately with the sour cream. This resulted in a very airy and tender cake that was to die for on its own, not to mention with this very scrumptious pumpkin running through the middle. Thanks for sharing such a great recipe!

From: Daphne2002

On Nov 4, 2004

I made this for a potluck and everyone loved it! Despite the amount of sugar, it isn't too sweet and goes wonderfully with coffee. I followed the directions as written.

From: Susann Simpson

On Aug 13, 2007

Oh my, this is GOOD! Even my finicky son ate it! My whole house smelled like spiced pumpkin. Apparently the smell wafted through the window as 2 of my neighbors called to ask what I was making! The only ingredient I didn't have on hand was the pecans. I was concerned that without the nuts the topping of just butter/sugar would just melt into the cake, so I substituted quick cooking oats instead, and it was fabulous! Thanks so much for our new breakfast(and snack and dessert) favorite! Oh, I invited the neighbors to have some, and they loved it too!

From: WildFamily

On Mar 8, 2007

Excellent! My husband loves all of the sweets I've chosen to bake from zaar, but this was his favorite! The only thing I will change, next time, is to use brown sugar in the topping — just as a personal preference. Thank you for the great recipe!

From: KShaddock

On Nov 5, 2006

Delicious recipe, definetly a keeper!! I made it for a brunch and emailed the recipe to people who asked for it the night I got home. It was the hit of the brunch. I followed the recipe to the letter. Thanks!

From: CrazyBoutCooking

On Sep 7, 2006

Very Good. I sent half to work with my husband this morning and an hour later he was calling me for the recipe. They loved it. I tried it warm from the oven and it was OK. It is definitely better completely cool as the recipe states. The cake itself is sooo good. I may try it with other fillings. I did take the suggestion in a review and only used 1/2c sugar for the topping. I also cut the sugar in the filling to 1/2 c because I ran out. We didn't miss it. I'll be adding this to my holiday cookbook.

From: mtnmel

On Oct 16, 2007

This recipe is a keeper!!! Absolutely wonderful combination of textures and flavors. I doubled the recipe and made 2 cakes (using 29oz can of pumpkin) making one cake with nuts/other without due to allergies. Both were equally wonderful and there wasn't a crumb left!!! After reading the previous reviews on difficulty spreading, I added 1/2 cup milk into the batter~better spreading ability without compromising the recipe. Will be making this cake again and again. Thank you for a great recipe!!!!!