Pumpkin Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin cake layered with sour cream and topped with a pecan streusel. Warm autumn spices and tender crumb make it comfort food whether served at breakfast with coffee or as dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- ½ cup brown sugar
- ½ cup all purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons salted butter (melted)
- ⅓ cup chopped pecans (optional)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup sour cream (room temperature)
- 2 eggs (room temperature)
- 2 oz cream cheese
- 1 ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoon milk
- ¼ teaspoon cinnamon
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 288mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 180mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.