Pumpkin Filled Coffee CakeThis coffee cake is how I comforted myself with the whole “fall back an hour on Sunday” business. I mean, really, can we get over this “Fall Back, Spring Forward” garbage? Yeh, I know it’s nice to gain that one extra hour of sleep on November 4th. I’ll even admit that I was actually way more productive on Sunday… probably due to that full 9 hours of rest.  But you know we’ll all be complaining (I’ll be the first one, I’m sure) when we just lose that hour in the Spring.  And, isn’t 6:00 PM early enough for it to be dark out? Do we really need to back it up to 5:00? Because, when it feels like midnight, and I’ve just gotten home from work, I’m pretty much ready to crawl right into bed.   This time change thing just totally kills any motivation I might have had. Can’t we just let nature take its course throughout the year instead of trying to manipulate time?

Obviously, to cope with this new state of darkness, I had to bake something. Baking always makes me feel better. (Especially when it involves pumpkin and streusel.) And, I’ve been eyeing up this coffee cake recipe for quite some time now.  It caught my attention because the pumpkin isn’t actually baked right into the coffee cake, but rather used as a lovely filling sandwiched between two layers of sour cream coffee cake.  This means that you actually taste the pumpkin as an ingredient, and it provides a creamy texture and cooling effect to offset the cake base and crumb topping.

Pan of sour cream coffee cake

And, whenever I read that sour cream is an ingredient in the cake recipe base, I’m always ready to jump on board. Sour cream translates into a moist cake crumb, which means I’ll probably want to eat the whole pan and not share with anyone.  I’ve never had a dry cake when sour cream is involved. Same goes for crumb topping.  Who would ever turn down a baked good with a cinnamon-sugar streusel topping? No one who knows what’s good for them, that’s for sure.

Sour Cream Coffee Cake with Pumpkin Filling via @lttlktchnbigflv

So, there you have it. Two moist and dense layers of sour cream coffee cake, filled with a creamy and smooth pumpkin filling and topped with a delectably sweet cinnamon-sugar crumb topping.  Put down that pint of ice cream and pick up four layers of crumb cake instead. It’s sure to lift your spirits when you’re feeling down. I’ll be eating this pumpkin treat until that fine, spring day when 5:00pm actually feels like 5:00pm again.

Pumpkin Filled Sour Cream Coffee Cake

Serves 12
Prep time 30 minutes
Cook time 1 hour
Total time 1 hours, 30 minutes
Meal type Bread, Breakfast, Dessert, Snack
Website Closet Cooking


Sour Cream Coffee Cake

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter (softened)
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream

Pumpkin Filling

  • 3 cups pumpkin puree (just about one large can)
  • 1 large egg (beaten)
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg

Crumb Topping

  • 1 cup all purpose flour
  • 1 cup quick oats
  • 1 cup brown sugar (packed)
  • 1/3 cup butter (very soft and cut into 1/2 inch pieces)
  • 2 teaspoons cinnamon

Crumb Topping (Optional)

  • 1 cup chopped pecans or walnuts


Sour Cream Coffee Cake
1. In a medium sized mixing bowl, mix together the flour, baking powder and baking soda.
2. In a larger mixing bowl, use electric beaters to cream butter and sugar. Then, add vanilla extract and eggs. Mix to combine.
3. Use a wooden spoon to mix half of the flour mixture into the wet mixture. Then, add 1/2 of the sour cream. Repeat with remaining flour mixture and sour cream.
Pumpkin Filling
4. In a separate mixing bowl, combine pumpkin puree, 1 egg, sugar, and spices
Crumb Topping
5. In a smaller bowl, combine the flour, oats, cinnamon, and butter. Use fingers to cut butter into the dry ingredients until moist crumbs form. Add nuts, if using.
Sour Cream Coffee Cake
6. Grease a 9 x 13 pan with butter or non-stick spray. Preheat oven to 350 degrees. Pour half of the coffee cake mixture into the bottom of the pan and spread out to make even.
7. Sprinkle on a thin layer of streusel. Then pour pumpkin mixture on top and spread out to make even.
8. Pour remaining batter on top of pumpkin mixture. Top with remaining streusel.
9. Bake for 60 minutes until streusel is golden brown and toothpick inserted into center of coffee cake comes out clean.

Shared with: Wednesday Extravaganza, Trick or Treat Tuesday, Crazy Sweet Tuesday, Full Plate Thursday, Weekend Potluck, Strut Your Stuff Saturday, Recipe Roundup

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17 Responses to Pumpkin Filled Sour Cream Coffee Cake

  1. Oh my goodness!!! This is incredible looking. I love that pumpkin filling in the middle of the cake:-) Pinning this for sure!!!

  2. Jennifer says:

    This looks amazing…pinned! Love your site, found you at the Thankful Series Blog Hop… following you now.

    Have a great weekend,

  3. Miz Helen says:

    What a beautiful Coffee Cake, just perfect for thanksgiving morning. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. I still feel like I am feeling the effects of the time change. I guess I should follow your example and bake! This looks lovely!

  5. Wow, this cake looks perfectly delicious!
    Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week again :)

  6. Mariel says:

    I would love for you to share this (or any of your other great ideas) at the link party going on through tomorrow night at ‘Or so she says …’ Hope to see you there! http://www.oneshetwoshe.com

  7. Kim says:

    Good Morning! This Pumpkin Filled Coffee Cake looks so delicious. I cannot wait to make it! Wanted to let you know that I choose this as my personal favorite from last weeks Weekend Potluck. Can’t wait to see what you bring this week. Thanks again for sharing this yummy cake!

  8. Julie says:

    Mmmmm! How do you endure waiting the entire baking time? My stomach’s growling as wonderful smells emanate from my oven from just 20min into it! Have had this bookmarked to make for about a month now! :)

    • Julie says:

      Yum! Ours only took 45min to bake (as I expected, our oven must be hot). But the filling takes awhile to cool down, so we’re having to let our portions sit longer on the plates to cool down.
      BUT, the bites we have managed to eat are delicious! Tastes like a pumpkin pie/coffee cake all in one! I used all whole wheat flour, fresh ground, sucanat for the sugar (and a 1/4c less for the cake, and a 1/4c less for the streusel). Pumpkin from our freezer and coconut oil in the cake (not streusel) portion (altho I’m sure it would be good in the streusel as well).

      • I’m glad you’re enjoying! I loved the combo of pie and coffee cake, too! I like the changes you made, sounds like you were able to make a bit healthier but still maintain the great taste and contrast in texture. I’m just getting into the coconut oil, so I might have to give that a try, too. I’d love to know what other recipes you have had success with when using coconut oil?

        • Julie says:

          Oh, you can successfully swap coconut oil for both butter & other oils in just about anything (I only keep butter, olive & coconut oils in our house). Just melt it to use it as an oil. You can pretty much swap it the same amount (altho I read somewhere to use about 90% coconut oil & 10% water as butter has water in it). Living at high altitude (Denver) I’ve found it’s better to use less fats in recipes here, so I usually decrease ‘em often up to 25%.
          But ya, coconut oil is great! So many great uses for it, and I love the smell/taste of the virgin oil. I mostly bake with it because otherwise I’d never use olive oil, but you can cook successfully with it too. (Ooh, love popcorn cooked in coconut oil on the stove!)

  9. Pilar says:

    This looks like a little slice of Autumn heaven! I’m a sucker for anything with pumpkin and this looks the best!

    Having the pumpkin in the center instead of integrated throughout the whole dish adds a stronger flavor I’d imagine. I’m definitely going to try this

    Thanks for the share! Come say hi to Kat at http://www.agirlandherfood.com

    xx Pilar
    a girl and her food rep

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