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This Pumpkin Sour Cream Coffee Cake is an old family favorite. I’ve been making it for years and I’m not exactly sure where the recipe came from originally. We usually have it in the fall around the holidays when pumpkin spice is all the rage. I’ve used both canned and freshly cooked pumpkin in this recipe and they are both delicious.
Pumpkin Sour Cream Coffee Cake
We don’t entertain a lot but we do like to have friends and family over around the holidays for coffee or hot chocolate to catch up on what’s been happening. Colder temperatures are also a great excuse to start baking again. The heat from the stove feels nice on a cold winter morning when you’re trying not to turn the heat up.
If we’re entertaining, this cake looks so pretty on a cake plate. Place it on a pretty paper doily if you really want it to look impressive. If you want an easy coffee cake recipe that everyone will love, this is it. I get great results every time I make it.
Can you freeze this recipe?
Since this recipe makes two coffee cakes, I like to freeze one for later on. As the holidays get closer, I have less and less time to bake. So, it’s really handy to just take an already prepared cake out of the freezer. I just let it defrost in the refrigerator overnight and it’s ready for breakfast in the morning.
Can I make this ahead of time?
Yes, you can make this coffee cake the night before if you don’t want to have to make it in the morning. Just store it tightly covered in the refrigerator. Or, if you want to make it a week or so in advance, you can freeze it following the directions above.
What can you use instead of streusel?
One of my favorite parts of this pumpkin sour cream coffee cake is the streusel topping. But, if you’re not a fan, you can sprinkle confectioner’s sugar on top. Or, try it with cream cheese frosting if you’ll be serving it for dessert like a pumpkin cake. Or, why not add a bit of homemade whipped cream.
What type of pumpkin should I use?
You can use either canned pumpkin from the store or freshly made pureed pumpkin. Just don’t use pumpkin pie filling in this recipe. It is not the same thing. And, the recipe won’t turn out properly. To make pumpkin puree last longer, you can freeze it and take it out when you need it. Just be sure to freeze it in one cup portions so it is easier to measure out.
Pumpkin sour cream muffins
If you would prefer to make pumpkin sour cream muffins instead of this pumpkin sour cream coffee cake, you can do that easily. Just set the oven to 350F and put the batter into muffin cups or directly into the muffin tin. Then bake them for 20-30 minutes until they are done. The exact amount of time will depend on how large the muffins are. Test the center with a cake tester or a butter knife.
Transporting this coffee cake recipe
This pumpkin sour cream coffee cake makes a wonderful take along during the holidays. But, to make it easier, you will want to bring it in a cake taker not in the pan itself. I love this one because it can be used to take along cake or cupcakes. I hate it when the frosting gets squashed because I brought it along in the cake pan. Using a cake taker means the frosting won’t be damaged.
More coffee cake recipes
Do you love coffee cake as much as I do? Here are a few more coffee cake recipes that you can try. You’ll never run out of ideas when you entertain.
- Blueberry coffee cake recipes with fresh berries
- Pumpkin cranberry coffee cake recipe
- Lemon coffee cake recipe
More pumpkin recipes
You can never have too many pumpkin recipes. We always have tons of pumpkin puree to use up. So, if you want a few more pumpkin recipes, why not try these.
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter or margarine
- 1/2 cup chopped pecans
- 1/2 cup butter or margarine softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1/2 cup cooked or canned pumpkin
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- In small bowl, combine sugars and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in pecans; set aside.
- In bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Combine dry ingredients, add to creamed mixture alternating with sour cream mixture.
- Beat on low just until blended.
- Spread the batter into two greased and floured 8" round pans.
- Sprinkle with topping.
- Bake at 325degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.
Amount Per Serving: Calories: 342 Total Fat: 18g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 286mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 1g Sugar: 26g Sugar Alcohols: 0g Protein: 4g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.