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.
Keyword: Pumpkin Coffee Cake
2cupsall-purpose flour *
Pumpkin Filling Ingredients
15ouncescanned pumpkin puree (not pie filling)
1/2cuphalf and half or 1/4 cup heavy cream plus 1/4 cup milk
1cuplight brown sugar
* Gluten-Free Alternative Ingredients
1 1/4cupbrown rice flour
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!