Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping.
Course: Dessert
Cuisine: American
Servings: 16servings
Calories: 369kcal
Ingredients
Cake Ingredients
½cupbuttersoftened
¾cupsugar
3eggs
1teaspoonvanilla extract
2cupsall-purpose flour*
1teaspoonbaking soda
1teaspoonbaking powder
1cupsour cream
Pumpkin Filling Ingredients
15ouncescanned pumpkin puree (not pie filling)
¾cupsugar
1teaspoonground cinnamon
½teaspoonkosher salt
½teaspoonground ginger
¼teaspoonground cloves
2eggs
½cuphalf and half or ¼ cup heavy cream plus ¼ cup milk
Topping Ingredients
⅓cupbuttermelted
1cuplight brown sugar
2teaspoonsground cinnamon
1cuppecanschopped small
*Gluten-Free Alternative
1¼cupbrown rice flour
½cuppotato starch
¼cuptapioca starch
Instructions
Preheat the oven to 325°F. Grease a 9x13 pan and set it 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.
Stir together the pumpkin, sugar, and 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.)
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!