Pumpkin Coffee Cake

(from saymyname’s recipe box)

Source: carol murray; Recipezaar

Serves 12 people

Categories: Breakfast, Coffee Cake, Pumpkin

Ingredients

  • 1/2 cup butter
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 (15 ounce) can pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup evaporated milk
  • Topping:
  • 1/3 cup butter
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup pecans (or walnuts)

Directions

  1. Grease or spray the bottom of a 9×13 pan. Mix together first 8 ingredients.

  2. Pour 1/2 of the mixture in the 9×13 pan.

  3. Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.

  4. Pour all of the pumpkin mixture over the batter in the 9×13 pan.

  5. Pour the remaining half of batter over the pumpkin (this step is a little difficult-it’s ok that the pumpkin mixes in a little with the batter)

  6. Make the topping, put over batter.

  7. Bake in a 325 degree over for 50-60 minutes.

  8. Let cool completely.

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