Sour Cream Pumpkin Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pumpkin cake with cinnamon and nutmeg spices, swirled with a brown sugar-pecan topping and finished with a powdered sugar glaze. A hybrid of coffee cake and pumpkin pie perfect for brunch or snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 cup light brown sugar (packed)
- 2 teaspoons cinnamon
- 1/3 cup butter (cold and cut into 6 pieces)
- 1 cup pecans (chopped)
- 1 3/4 cups pumpkin puree (not pie filling)
- 1/3 cup white granulated sugar
- 1 large egg (slightly beaten)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch salt
- 1/2 cup salted butter (at room temperature)
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 3 large eggs (at room temperature)
- 2 cups all-purpose flour (spooned and levelled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream (full-fat sour cream recommended)
- 1/2 cup icing/confectioners' sugar
- 1-2 Tablespoon milk
- 1/4 teaspoon vanilla
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 55m
- Sodium
- 146mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 33mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.