Ingredients for Pumpkin Coffee Cake
- 1 cup (2 sticks) unsalted butter
- 3 large eggs
- 2 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- Sour Cream
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 (15 ounce) can pumpkin puree
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup evaporated milk
- Pecans
- ½ teaspoon ground nutmeg
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How to Make Pumpkin Coffee Cake
- Grease or spray a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour half of the batter into the prepared 9x13 inch pan.
- In a medium bowl, combine 1 (15 ounce) can pumpkin puree, ½ cup evaporated milk, ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt. Mix well.
- Pour the pumpkin mixture evenly over the batter in the pan.
- Pour the remaining batter over the pumpkin layer.
- Bake in a preheated 325°F (160°C) oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
173g
Fat
60g
Carbs
21g
