Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 1 9X13-inch coffee cake
This Pumpkin Sour Cream Coffee Cake was the best cake I have ever had in a very long time! I am so glad that I gave this a try because I never would have tasted perfection! Try it now and I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
Streusel Topping
1 1/2 sticks butter, melted
1 1/3 c Dixie Crystals Extra Fine Granulated Sugar
1 1/2 tsp cinnamon
2 c all-purpose flour
Pumpkin Coffee Cake
2 c Dixie Crystals Extra Fine Granulated Sugar
3 large Eggs
3/4 c unsalted butter, softened
3 c all-purpose flour
1/2 tsp salt
1 tbsp vanilla extract
1 1/2 tsp baking soda
1 tsp baking powder
1 tbsp pumpkin pie spice
1 (15 ounces) can of pumpkin (not pumpkin pie filling)
1/3 c sour cream
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch cake pan.
Add cinnamon, sugar, and flour into a mixing bowl. Whisk until mixed.
Add the melted butter, then whisk again until well blended.
In a separate bowl, add baking powder, salt, flour, baking soda, and pumpkin pie spice. Whisk until well blended.
In the bowl of a stand mixer, add sugar and butter. Beat until smooth.
Add the eggs gradually and beat every addition until well blended.
Add the sour cream, vanilla, and pumpkin. Stir until mixed.
Add the milk and flour mixture gradually, then beat until smooth.
Transfer the batter to the prepared pan and spread it evenly.
Add the streusel topping over the batter and spread it until covered.
Place it in the preheated oven and bake for about 45 to 50 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve and enjoy!
