Sour Cream Pumpkin Coffee Cake

My daughter told me that back in New Hampshire she's seen a lot of little pumpkins lined up above the doors on the lintel. The kids and I love little pumpkins, so we went out to the fruit stand and found just the right size to fit up there!

Sometimes we get kids smashing pumpkins in the neighborhood, they'll never reach these!


I found this recipe over at Megan's Cookin. I'm telling you, she has the best recipes! My family loved this cake, I made it for breakfast on Sunday morning and they gobbled it up! Give it a try!


Sour Cream Pumpkin Coffee Cake

1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
3 eggs
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 cup sour cream, I used yogurt
1 3/4 cup pumpkin
1 egg slightly beaten
1/3 cup sugar
1 teaspoon pumpkin pie spice

Streusel Topping

1 cup brown sugar
1/3 cup butter, cut into small pieces
2 teaspoon cinnamon
1 cup chopped nuts, I left them out

Cream butter, 3/4 cup sugar and vanilla for 3 minutes. Add the 3 eggs beating well. In a bowl whisk the flour, baking powder and soda add to the creamed mixture alternately with the sour cream. Spoon half of this batter into a greased 9x13 inch pan.

Make the streusel topping. In a small bowl cut the butter into the sugar and cinnamon. Add the nuts. Sprinkle half of this mixture over the first layer.

Combine the pumpkin, beaten egg, 1/3 cup sugar and pumpkin pie spice, mix well. Pour over the streuel. Cover with the rest of the cake batter, then the rest of the streusel.

Bake at 325 for 50 to 60 minutes or until a wooden pick comes out clean.