• Pumpkin Pecan Streusel Coffee Cake

    1 vote
    Pumpkin Pecan Streusel Coffee Cake
    Prep: 20 min Cook: 50 min Servings: 12
    by Foodiewife
    397 recipes
    I adore pumpkin, and I don't necessarily wait until Fall to enjoy it. This recipe makes a moist and tender coffee cake, because there is sour cream added to the batter. I layered streusel on top of half the batter, then poured over a pumpkin custard and one more layer of batter and topped it with the remaining streusel. The cake batter was easy to make, and I simply whisked the pumpkin custard together-- so prep work wasn't too much. This is a tasty coffee cake, with a nice marbled layer of baked pumpkin pie in between. I admit, baking this in a 9x13 baking pan was a challenge, and I think that next time I'd adapt these into big muffins! They tasted even better on Day #2.


    • For the 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
    • For the 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 tsp pumpkin pie spice, in lieu of cinnamon, ginger and cloves
    • 2 eggs
    • 1/2 cup evaporated milk
    • For the pecan streusel:
    • 1 cup pecans, chopped
    • 3/4 stick butter, melted
    • 3/4 cup flour
    • 1/2 cup brown sugar
    • 1/2 tsp cinnamon


    1. Preheat the oven to 325F. Spray a 9X14 baking dish with non-stick spray.
    2. For the cake:
    3. Whisk together all of the dry ingredients, set aside.
    4. In a mixer, cream the butter and sugar until light and flufffy.
    5. Add the eggs, one at a time, until incorporated.
    6. Add the sour cream.
    7. Add the dry ingredients until blended. The batter will be thicke.
    8. For the pumpkin filling:
    9. Whisk together the pumpkin, sugar, spices, salt.
    10. Add the eggs and whisk, then the evaporated milk. Set aside.
    11. For the streusel topping:
    12. Melt the butter and add to the remaining ingredients, combine with a fork until wet and crumbly. Set aside.
    13. To make the cake:
    14. Layer half of the batter in the prepared pan. (NOTE: I had challenges with this, as the batter slide around a bit.)
    15. Sprinkle half the streusel over the batter.
    16. Pour the pumpkin custard over the cake batter and streusel. NOTE: The custard will be very thin, but it will bake solid.
    17. 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.
    18. Top with the remaining streusel.
    19. Bake for 50-60 minutes, or until an inserted toothpick comes out clean.
    20. 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 15-20 minutes.

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    • ShaleeDP
      Thanks for the awesome recipe.

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