Pumpkin and Spice Sour Cream Coffee Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 12

    • About This Recipe

    “Perect for a Thanksgiving morning breakfast.”

    Ingredients

  • 2cupsall-purpose flour
  • 1teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1/2 cupmargarine, softened
  • 1cupgranulated sugar
  • 2eggs
  • 1teaspoonbutter flavoring
  • 1teaspoonorange extract
  • 1/2 teaspoonvanilla extract
  • 1cupcooked and mashed pumpkin or 1cupcooked and mashed canned pumpkin
  • 1/2 cupsour cream
  • 1cupfinely chopped pecans
  • 2/3 cupfirmly packed brown sugar
  • 1 1/2 teaspoonspumpkin pie spice

    • Directions

  • Preheat oven to 350 degrees.
  • Grease a 10-inch tube pan and set aside.
  • Combine flour, baking powder, baking soda and salt; set aside.
  • Cream margarine and granulated sugar until light and fluffy.
  • Add eggs, 1 at a time, and beat well after each.
  • Add flavorings and blend.
  • Add pumpkin and sour cream and blend well.
  • Batter will have a curdled appearance.
  • Stir in dry ingredients just until mixed.
  • Combine pecans, brown sugar and pumpkin pie spice.
  • Spread half the batter in prepared pan.
  • Sprinkle with half the pecan mixture.
  • Spread remaining batter over, then sprinkle with remaining pecan mixture.
  • Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
  • Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

    • Reviews

  • “so i did not read the recipe before i started putting the cake part of the ingredients in the mixer bowl.i put the spices that belonged in the pecan mixture in it.oh well i baked in anyway and it was delish.i also made my own pumpin pie spice.1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/8 tsp cardamom”

  • “SO good!!!! Not that it needed changes but I was going by what I had on hand. I used butter instead of margarine. I didn’t have butter flavoring or orange extract so used 1/2 tsp vanilla, 1/2 tsp. maple extract, 2 tsp orange juice. I also added 1/8 tsp. cardamom to flour mixture and when cool I topped with a powdered sugar glaze with vanilla and cinnamon. YUM!!!”

  • “A terrific cake!We froze it a month before Thanksgiving, defrosted it in the refrigerator overnight and brought it out in the morning to room temp.Had it for breakfast AND dessert.Thanks!”

  • “Wow, delicious! I used just a 1/4 teaspoon of the orange extract, and more vanilla instead of the butter extract. I also used nonfat sour cream, and only 1/4 cup of the brown sugar. I like how you can taste the orange, pumpkin, spice and filling, but none overwhelms the other. Made this as muffins – a dozen and a half little treats, baked for 24 minutes. I have been wanting to make this recipe for a long time, and it did not disappoint!”

  • “I made this,on Sunday for dinner.I had opened a can of pumpkin puree for Canadain Thanksgiving in October, and I froze the unused portion in a ziploc bag.The cake was easy to prepare, and tasted awesome. DH had some for breakfast, he loved it.I used real butter, and 1 tsp each vanilla and orange extracts.I served it with caramel low fat ice cream, mmmmm.Thank you for a fabulous recipe.”

  • “This was very good.I put it in a bundt pan and used butter instead of margerine.Very tasty!”

  • “Excellent recipe! I adjusted it for High Altitude and baked it in two small loaf pans, it came out wonderfully moist with just the right touch of pumpkin flavor.Thank you for sharing a great “keeper” recipe!”

  • “A great fall recipe – moist and wonderful flavour.I used butter instead of marg – omitted the butter flavouring and didn’t have orange extract so upped the vanilla to 1 tsp.And my pumpkin spice combo was 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves and 1/4 tsp mace.Thanks so much for this recipe!”

  • “OhMirj, this is a lovely cake! I made 1/2 a recipe and baked it in a loaf pan.In exactly 35 minutes, it was done to perfection. I used this recipe for recipe #184985 and otherwise made as written.I am glad that you mentioned the _curdled_ look because mine sure had it. 😉 Thanks so much for sharing your recipe!”

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