Coffee Cake Recipes Using Sour Cream and Pumpkin

Coffee cake is a delightful treat that pairs perfectly with a steaming cup of coffee, making it an ideal choice for breakfast or a mid-day snack. The combination of sour cream and pumpkin in coffee cakes adds a rich and moist texture, as well as a warm and comforting flavor. In this article, we will explore some delicious coffee cake recipes that incorporate the creamy goodness of sour cream and the autumnal essence of pumpkin.

1. Classic Sour Cream and Pumpkin Coffee Cake

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup sour cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
7. Pour the batter into the greased baking pan and spread it evenly.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, you can dust the top with powdered sugar or drizzle with a simple glaze for added sweetness.

2. Streusel-Topped Sour Cream and Pumpkin Coffee Cake

Ingredients:

For the streusel topping:
– ½ cup all-purpose flour
– ½ cup packed brown sugar
– 1 teaspoon ground cinnamon
– ¼ cup unsalted butter, cold and cubed

For the cake:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– ½ cup sour cream
– 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a small bowl, combine all the streusel topping ingredients – flour, brown sugar, cinnamon, and cold cubed butter. Use a fork or pastry cutter to mix until it resembles coarse crumbs.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
6. Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
8. Pour half of the batter into the greased cake pan and spread it evenly.
9. Sprinkle half of the streusel topping over the batter.
10. Carefully spoon the remaining batter over the streusel layer and smooth it out.
11. Top with the remaining streusel mixture, gently pressing it into the batter.
12. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
14. Serve the cake slices with a dollop of whipped cream or a drizzle of caramel sauce, if desired.

3. Glazed Pumpkin and Sour Cream Bundt Cake

Ingredients:

For the cake:
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– ½ teaspoon ground cloves
– ½ cup unsalted butter, softened
– 2 cups granulated sugar
– 3 large eggs
– 1 cup canned pumpkin puree
– 1 cup sour cream
– 1 teaspoon vanilla extract

For the glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
– ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 10-inch bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
7. Pour the batter into the greased bundt cake pan and spread it evenly.
8. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
11. Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
12. Let the glaze set before serving the cake.

Conclusion

Coffee cake recipes that incorporate sour cream and pumpkin offer a delightful twist to the classic treat. The moistness and rich flavors they bring make these cakes perfect for a cozy morning or an afternoon indulgence. Whether you try the classic version, the streusel-topped variation, or the glazed bundt cake, you’re in for a delightful adventure of flavors. So, grab your apron and get ready to bake a delicious coffee cake that will surely impress your taste buds!
ch round baking pan.
2. In a small bowl, combine the ingredients for the streusel topping: flour, brown sugar, cinnamon, and cold cubed butter. Use a fork or your fingers to mix until crumbly. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
6. Stir in the pumpkin puree, sour cream, and vanilla extract until well combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
8. Pour half of the batter into the greased baking pan and spread it evenly.
9. Sprinkle half of the streusel topping over the batter.
10. Pour the remaining batter over the streusel layer and spread it evenly.
11. Sprinkle the remaining streusel topping over the top.
12. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
14. Once cooled, you can dust the top with powdered sugar or drizzle with a simple glaze for added sweetness.

FAQ

1. Can I use fresh pumpkin instead of canned pumpkin puree in these recipes?

No, it is recommended to use canned pumpkin puree for these coffee cake recipes as it provides a consistent texture and flavor.

2. Can I substitute the sour cream with yogurt in these recipes?

Yes, you can substitute sour cream with an equal amount of plain yogurt in these coffee cake recipes. It may slightly alter the taste and texture of the cake.

3. Can I freeze these coffee cakes?

Yes, these coffee cakes can be frozen. Wrap them tightly in plastic wrap or place them in an airtight container before freezing. Thaw them in the refrigerator overnight before serving.

4. Can I add nuts or raisins to these coffee cake recipes?

Yes, you can add chopped nuts or raisins to these coffee cake recipes for added texture and flavor. Simply fold them into the batter before pouring it into the baking pan.