Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake


For the topping:

  • 1/4 cup packed brown sugar

  • 1/4 cup white sugar

  • 1/2 teaspoon ground cinnamon

  • 2 tablespoons cold butter or margarine

  • 1/2 cup chopped pecans

For the cake:

  • 1/2 cup butter or margarine, softened

  • 1 cup sugar

  • 2 eggs

  • 1 cup sour cream

  • 1 cup canned or cooked pumpkin

  • 1 inch of vanilla bean (or 1 teaspoon vanilla extract; I just ran out)

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon pumpkin pie spice

  • 1/4 teaspoon salt


  1.  In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

  2.  In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.

  3.  Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.

  4.  Spread the batter into two greased and floured 8-inch round cake pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes (mine took 45) or until a toothpick inserted near the center comes out clean.


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