Pumpkin Crunch Coffee Cake
Servings: 6 -8
- For the topping:
- 1/4 cup Packed brown sugar
- 1/4 cup White sugar
- 1/2 tsp Ground cinnamon
- 2 tbsp Cold butter or margarine
- 1/2 cup Chopped pecans/walnuts
- For the cake:
- 1/2 cup Unsalted butter
- 1 cup Sugar
- 2 Eggs @ room temp
- 1 cup Sour cream / Full fat Yogurt I used yogurt
- 1 cup Canned or cooked pumpkin I used canned pumpkin
- 1 tsp Vanilla essence
- 2 cups All-purpose / Plain flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Pumpkin pie spice I didnt have it, so I used 1/4 tsp ground cinnamon
- 1/4 tsp Salt
In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
Spread the batter into two greased and floured 8-inch round cake pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes (mine took 45) or until a toothpick inserted near the center comes out clean.
If you cant find canned pumpkin, please check out the below links to see how you can make this fresh pumpkin here, here and here.
I used a 7 inch round tin and 6 inch loaf tin for this qty. Also I made 12 std size cupcakes. But the cupcakes didnt turn out well. You can store this cake at room temp for 3-4 days. Make sure you store it in an airtight container, otherwise the crunchy topping may become soft.