Pumpkin Sour Cream Coffee Cake

Imagine it’s a busy Tuesday evening. You’ve just returned home after a hectic day filled with back-to-back meetings or bouncing between school drop-offs and activities. The last thing on your mind is preparing a complicated dessert for your family or friends, right? But what if I told you that you could whip up a delightful Pumpkin Sour Cream Coffee Cake to brighten your evening without breaking a sweat? This indulgent yet comforting cake offers a cozy flavor that resonates with autumn, and it comes together quickly, making it the perfect solution for those pressed for time. The blend of pumpkin and sour cream creates a moist, rich texture that will have everyone coming back for seconds.

What Makes This Pumpkin Sour Cream Coffee Cake a Must-Try

This Pumpkin Sour Cream Coffee Cake isn’t just another dessert; it’s a standout treat that perfectly combines ease of preparation with a unique flavor profile. Whether you’re hosting a last-minute gathering, looking for a sweet breakfast option, or simply want to enjoy a slice with your afternoon coffee, this cake checks all the boxes. The addition of sour cream not only keeps the cake moist but also adds a subtle tang that balances the sweetness of the pumpkin and spices. Plus, with minimal effort needed in the kitchen, you can easily incorporate this recipe into your busy schedule.

You’ll love how versatile it is—feel free to add chocolate chips, nuts, or even a simple glaze to personalize it to your loving family’s taste. Trust me; once you try this recipe, it will become a cherished go-to!

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Practical Tips / Cooking Tips

• Use Canned Pumpkin: For a time-saving shortcut, opt for canned pumpkin puree instead of fresh. It’s just as nutritious and will cut down on your prep time significantly.
• Substitute Sour Cream: If you don’t have sour cream on hand, Greek yogurt works well as a substitute while still providing the necessary creaminess to the cake.
• Add Flavor Variations: Feel free to personalize your cake by adding spices like nutmeg or ginger for an extra kick or incorporating dark chocolate chips for a delightful twist.
• Mix in Nuts: Chopped walnuts or pecans can add a lovely crunch to your cake. Consider sprinkling them into the batter or using them as a topping.
• Make Ahead: This cake stores beautifully. You can bake it the night before and allow it to settle in the fridge overnight for extra flavor!

Nutritional Value / Health Benefits

This delicious cake provides a variety of nutrients due to its wholesome ingredients. The pumpkin is rich in vitamins A and C, essential for maintaining healthy vision and immune function. The addition of sour cream adds calcium and gives the cake a creamy texture while boosting protein content. Plus, incorporating whole flour can increase the fiber content, enhancing digestion and making you feel fuller longer.

Recipe Overview

Creating your Pumpkin Sour Cream Coffee Cake is not only easy but also incredibly rewarding. This recipe seamlessly marries the pumpkin’s natural sweetness with the tanginess of sour cream, resulting in a cake that’s moist and flavorful. It’s beautifully spiced and accented with a sprinkle of cinnamon and nutmeg—perfect for cozy family gatherings or simple weekday indulgences. It’s the ideal treat to accompany your morning coffee or as a delightful dessert after dinner. Trust me, once you slice into this cake, you and your loved ones will be hooked!

Ingredients

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine the pumpkin puree, sour cream, granulated sugar, and vegetable oil. Mix until well blended.
3. Add the eggs to the mixture and continue mixing until the batter is smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and any additional spices.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix!
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! You can roast fresh pumpkin and puree it for this recipe. Just make sure to remove excess water from the puree to avoid altering the cake’s moisture levels.

How should I store leftover coffee cake?

Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap.

Can I adjust the sweetness of the cake?

Yes, if you prefer a less sweet cake, feel free to reduce the amount of sugar. Alternatively, use a sugar substitute to maintain the sweetness without extra calories.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be aware that mixing times and baking times may vary slightly.

Conclusion

The Pumpkin Sour Cream Coffee Cake not only satisfies your sweet tooth but also allows you to whip up something special without spending hours in the kitchen. For busy individuals whether you’re a working mom or a professional juggling multiple responsibilities, this cake is a perfect solution for when you crave something delicious yet simple. With its delightful balance of flavors and easy preparation, you won’t want to miss out on baking this delightful treat. Give it a try and experience the comforting essence of fall in every bite. We’d love to hear how your version turns out, so feel free to share your experiences or adaptations with us!

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Delicious Pumpkin Sour Cream Coffee Cake Youll Love Today

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• Author: admin
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Indulge in our Pumpkin Sour Cream Coffee Cake a delicious treat youll love today Perfect for any occasion its rich flavor will delight all

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Ingredients

Scale 1x2x3x

1 cup pumpkin puree

½ cup sour cream

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon cinnamon

2 large eggs

½ cup vegetable oil

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a mixing bowl, combine the pumpkin puree, sour cream, granulated sugar, and vegetable oil. Mix until well blended.

Add the eggs to the mixture and continue mixing until the batter is smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and any additional spices.

Gradually add the dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix!

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 250 calories
• Sugar: 12 grams
• Fat: 10 grams
• Saturated Fat: 10 grams
• Carbohydrates: 38 grams
• Fiber: 2 grams
• Protein: 4 grams

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