5 from 7 votes
Pumpkin Coffee Cake - get the recipe at barefeetinthekitchen.com
Pumpkin Coffee Cake
Recipe adapted from and with thanks to Food.com
Servings: 16 servings
Calories: 369 kcal
Ingredients
  • CAKE LAYER
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour *
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • * GLUTEN FREE ALTERNATIVE:
  • 1 1/4 cup brown rice flour *
  • 1/2 cup potato starch *
  • 1/4 cup tapioca starch *
  • PUMPKIN FILLING
  • 1 15 ounce can pumpkin
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup half and half or 1/4 cup heavy cream plus 1/4 cup milk
  • TOPPING
  • 1/3 cup butter melted
  • 1 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup pecans chopped small
Instructions
  1. Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.
  2. Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)

  3. Stir together the melted butter, brown sugar, cinnamon, and pecans for the topping. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!