Pumpkin Ribbon Coffee Cake

Pumpkin Ribbon Coffee Cake

This post contains affiliate links that cost you nothing, but may earn me a small commission.

This recipe for Pumpkin Ribbon Coffee Cake was originally called Sour Cream Pumpkin Coffee Cake, and came from a library book in the mid-1990s. I have absolutely no idea what the title of the book was, so apologies to that book author/publisher.

It tastes like a cinnamon streusel cake, with a ribbon of pumpkin pie running through the center, and the sour cream keeps the cake nice and moist.

Print

Pumpkin Ribbon Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This yummy coffee cake tastes like a cinnamon swirl cake with a ribbon of pumpkin pie running through the center!

  • Author: Retrogirl
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12-18 slices
  • Category: Dessert
  • Method: Baking

Ingredients

Cake:

1/2 Cup Salted Butter

3/4 Cup Granulated Sugar

1 Teaspoon Vanilla Extract

3 Large Eggs

2 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Cup Sour Cream

Filling:

16 Ounce Can Pumpkin

1 Large Egg

1/3 Cup Granulated Sugar

1 Teaspoon Pumpkin Pie Spice

Streusel Topping:

1 Cup Brown Sugar

1/3 Cup Salted Butter

2 Teaspoons Ground Cinnamon

1 Cup Chopped Pecans (optional)

Instructions

Using your electric mixer, cream the butter and sugar until combined.

Add in the vanilla and eggs, then beat in the dry ingredients alternately with the sour cream, on low speed.

To make the filling, whisk together the pumpkin, egg, sugar, and pumpkin pie spice until well-combined.

To make the streusel, combine all ingredients in a bowl, and work in the butter using a pastry blender, two forks, or your hands, until it’s in small pieces throughout the mixture.

Preheat your oven to 325 degrees, and grease a 13×9 pan or a 12-inch round pan (I use Baker’s Joy).

Spread half of the cake batter into the bottom of the pan, then top it with half of the streusel mixture.

Spread all of the pumpkin mixture into the pan, and top with the remaining cake batter and remaining streusel.

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean, and the cake is beginning to pull away from the sides of the pan.

 

Notes

The 12 inch cake pan and Baker’s Joy can both be found on Amazon, though the spray can be found at many supermarkets, and the cake pan may be found at some craft stores.

Recipe Card powered byTasty Recipes


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star