Pumpkin Sour Cream Coffee Cake for Holiday Entertaining

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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.  This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

Pumpkin Sour Cream Coffee Cake for Holiday Entertaining

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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.

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Pumpkin Sour Cream Coffee Cake
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Ingredients

    Topping
  • 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
  • Cake
  • 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

Instructions

  1. In small bowl, combine sugars and cinnamon.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in pecans; set aside.
  4. In bowl, cream butter and sugar.
  5. Add eggs, one at a time, beating well after each addition.
  6. Combine dry ingredients, add to creamed mixture alternating with sour cream mixture.
  7. Beat on low just until blended.
  8. Spread the batter into two greased and floured 8" round pans.
  9. Sprinkle with topping.
  10. Bake at 325degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.
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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.

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.


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