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Pumpkin-Sour Cream Coffee Cake with Pecan Streusel

Pumpkin-Sour Cream Coffee Cake with Pecan Streusel recipe
Recipe and Photo by: Better Homes and Gardens
Start with a traditional sour cream coffee cake and turn up the volume with a pumpkin layer. A pecan streusel tops this cake with crunch and flavor.
1 min
1 min
12 servings

What You Need

 Pecan Streusel
cup  canned pumpkin
cup  packed brown sugar
cup  dried cranberries or golden raisins
 tablespoon all-purpose flour
cups  all-purpose flour
teaspoons  baking powder
 teaspoon baking soda
 teaspoon salt
 teaspoon ground nutmeg
cup  butter, softened
cup  granulated sugar
teaspoons  vanilla
 8-ounce carton dairy sour cream

Make It

1. Preheat oven to 325 degrees F. Grease and flour a 9-inch springform pan; set aside. Prepare Pecan Streusel; set aside.

2. For filling: In a small bowl, stir together pumpkin, brown sugar, dried cranberries, and the 1 tablespoon flour; set aside.

3. For batter: In a medium bowl, stir together the 2 cups flour, baking powder, baking soda, salt, and nutmeg. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and vanilla. Beat until combined, scraping side of bowl occasionally. Add eggs one at a time, beating after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined (batter will be stiff).

4. Spread 2-1/2 cups of the batter in the prepared pan, building up edge to form a 1-inch rim. Spoon pumpkin filling into center of pan, spreading to make an even layer. Carefully spoon the remaining batter in small mounds on top of the pumpkin filling; gently spread batter to cover pumpkin filling. Sprinkle Pecan Streusel over batter.

5. Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Loosen and remove sides of springform pan. Cool completely on wire rack. Makes 12 servings.

Kraft Kitchens Tips

Pecan Streusel
In a medium bowl, stir together 1/3 cup all-purpose flour, 1/3 cup packed brown sugar, and 1/8 teaspoon ground nutmeg. Cut in 3 tablespoons butter using a pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup chopped pecans. Makes about 1-1/2 cups.
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