Pumpkin Sour Cream Coffee Cake

Pumpkin Sour Cream Coffee Cake

A bundt cake with a brown sugar streusel filling and the rich flavors of fall but with a subtle pumpkin flavor because of the addition of sour cream.

I Was Born to Cook, is my Secret Recipe Club blog this month. Melissa, in addition to being a great cook, also loves to bake. In fact she admits to having an addiction for bundt cakes which she bakes in the wonderful bundt pan she “borrowed’ from her mom and dad.

My favorite cake is a bundt cake, so how could I resist making the luscious pumpkin bundt cake Melissa posted last fall. She called this a bundt cake, but with it’s streusel filling, it seemed more like a coffee cake to me and a perfect excuse to eat cake for breakfast.

The bundt recipe she used is from Very Best Baking and it’s very similar to my Pumpkin Chocolate Chip Bread recipe that we love. So I decided to combine the two so the recipe would work well at my altitude. I also added a cinnamon drizzle made with melted cinnamon chips.

Baking this cake reminded me of my mom. When she was baking with brown sugar she would put a little clump of brown sugar in my mouth. I still can’t resist looking in the bag to see if there’s a little clump of sugar I can pop in my mouth. My daughter says she has memories of me doing the same thing except I used a spoon. Guess my brown sugar isn’t as clumpy as mom’s.

Baking together is a great way to create memories. I hope you’ll bake this cake for/with someone you love.

Pumpkin Sour Cream Coffee Cake

Pumpkin Sour Cream Coffee Cake

Ingredients

    Streusel filling:
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice*
  • 1 tablespoon butter, melted
  • Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice*
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 3 large eggs
  • 1 cup pure pumpkin puree
  • 1 cup sour cream (I used light)
  • 2 teaspoons pure vanilla extract
  • Cinnamon drizzle:
  • 2/3 cup chips
  • 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil)
  • Glaze:
  • 1/2 cups confectioners' sugar
  • 1 tablespoons milk

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. (I used cooking spray with flour.)
  2. Combine streusel ingredients in a small bowl. Mix until mixture is crumbly. Set aside.
  3. Combine flour, pumpkin pie spice, cinnamon, baking soda and salt in a bowl. Beat sugar and butter in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin, sour cream and vanilla, and mix well. Gradually beat in flour mixture.
  4. Spoon half of batter into pan. Sprinkle streusel over batter, keeping it in the middle of the pan (don't allow it to touch sides). Top with remaining batter. Make sure batter layer touches edges of pan (batter will be thick!).
  5. Bake for 50-60 minutes or until toothpick comes out of middle of cake clean. Cool for 30 minutes in pan on wire rack. Invert onto rack to cool completely.
  6. Melt cinnamon chips and shortening in microwave on high for 1 minute; stir until chips are melted and mixture is smooth. Mix together confectioners' sugar and milk until smooth. Drizzle over cooled cake.

Notes

*Pumpkin Pie Spice substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

http://www.barbarabakes.com/2012/11/pumpkin-sour-cream-coffee-cake/

Visit the Secret Recipe Club for information on how to join in the fun. Stop by I Was Born to Cook for more delicious recipes. And be sure and check out all the great recipes the Secret Recipe Club members created this month.





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Comments

    Leave a Comment:

  1. Theresa Meehan Currie says

    I’ve never seen the cinnamon chips anywhere in our stores here. Would making a small batch of glaze with cinnamon work as well?

    • says

      Hi Theresa – yes, you could make a glaze with powdered sugar and cinnamon. The cinnamon chips are a white chocolate chip blended with cinnamon, so you could also try melting some white chocolate with shortening and adding cinnamon. Enjoy!

  2. says

    I can’t even begin to describe to you how amazing this looks! Such a moist crumb and the streusel filling – OMG. it’s absolutely gorgeous with the stripes of cinnamon and vanilla glaze all over the whole bundt. Another winner, Barbara. I’m SO making this!

  3. says

    What a scrumptious cake to bake. I’m drooling. I love the way to decorate the cake with Cinnamon drizzle and glazing….so beautiful! :)

  4. says

    Yes, definitely bookmarking this. Your cakes are always the best and every time I visit your blog I want to bake what you have on here! This looks perfect and one of the best pumpkin recipes I’ve seen this season!

  5. says

    what a lovely bundt cake.. just the cake to make at home for friends!! thats why i love baking.. i am hardly a foodie.. i bake because for the occassion it creates.. having friends and family around a table.. simple pleasures!!

  6. says

    My husband was so just saying that he thought I should make a bundt cake – this might be the one! (Although I don’t think I could make that topping look as pretty as yours does.)

  7. says

    Looks delicious! My mom always gave us bites of brown sugar when we baked too. I used to do it with my kids, until I realized I was baking SO much and my daughter was trying to eat everything I baked with. All the panic over sugar didn’t help either. So we don’t anymore… but I still do when no one is looking. :)

  8. says

    This will be a delicious treat with a cup of coffee. I’m bookmarking this recipe and replacing the Pumpkin with Butternut Squash. Thank you.
    ~Judy

  9. Carol says

    What an absolutely beautiful cake Barbara. I was just thinking today that I need to do some baking with pumpkin soon-and I haven’t made a Bundt cake in I don’t know how long. My very close friend sent me a “Heritage” Bundt pan that I haven’t taken for a test drive yet……..hmmmmmmm. I might have to say phooey to the leaves a detour myself into the kitchen for some baking time.

    Thank you!

  10. says

    The cake looks beautiful and the flavors sound wonderful. But how do you stay so thin, eating it for breakfast? If I did that, I would be ruined for the day.