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Pumpkin Pecan Streusel Coffee Cake

I could eat pumpkin year-round, instead of just in the fall. This cake is super moist, and the pumpkin filling is not over-the-top sweet. The crunch of pecans adds a nice contrast to the cake. This recipe can easily be adapted as muffins.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Debby - www.AFeastfortheEyes.net

Ingredients

CAKE:

  • 1/2 cup butter
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

PUMPKIN LAYER:

  • 1 15-ounce cans pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves OR
  • 2 teaspoons pumpkin pie spice in lieu of cinnamon, ginger and cloves
  • 2 eggs
  • 1/2 cup evaporated milk

PECAN STREUSEL:

  • 1 cup pecans chopped
  • 3/4 stick butter melted
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat the oven to 325°F. Spray a 9X14-inch baking dish with non-stick spray.

CAKE:

  • Whisk together all of the dry ingredients, set aside.
  • In a mixer, cream the butter and sugar until light and flufffy.
  • Add the sour cream.
  • Add the dry ingredients until blended. The batter will be thick.

PUMPKIN FILLING:

  • Whisk together the pumpkin, sugar, spices, salt.
  • Add the eggs and whisk, then the evaporated milk. Set aside.

STREUSEL TOPPING:

  • Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside.

CAKE:

  • Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.)
  • Sprinkle half the streusel over the batter.
  • Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid.
  • Add the remaining batter on top.
  • Note: I had challenges with this, as the pumpkin custard was very thin. Instead, I added dollops of the batter all around, and did my best to spread the batter.
  • Top with the remaining streusel.
  • Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean.

Notes

The cake was baked in 45 minutes and the top looked like a cobbler, with baked pumpkin color on top. I was relieved to find that the cake turned out very moist, and while the pumpkin layer was more of a swirl, the cake was excellent. I would consider adapting this recipe to be muffins, and scoop the batter with an ice cream scoop. I'm not sure of the baking time, but I would guess 15 to 20 minutes.