Sour Cream Pumpkin Coffeecake
I don't even remember how I came up with this recipe, but it is really delicious! Several years back, a TV show had a recipe contest, so I sent it in. I was one of the winners! I had my name announced on TV, received a coffee mug and TV shirt, but best of all, my recipe was published in their cookbook -- photos and all!
I don't even remember how I came up with this recipe, but it is really delicious! Several years back, a TV show had a recipe contest, so I sent it in. I was one of the winners! I had my name announced on TV, received a coffee mug and TV shirt, but best of all, my recipe was published in their cookbook -- photos and all!
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 cup butter
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 cup sour cream
- 1/3 cup butter
- 2 teaspoons cinnamon
- 2 cups flour
- 1/2 cup sugar
- 3/4 cup sugar
- 1 large egg slightly beaten
- streusel mixture
- 1 cup firmly packed brown sugar
- 16 ounces solid pack pumpkin
- Carbohydrate 46.5386833232479 g
- Cholesterol 131.793888928492 mg
- Fat 15.1094328128294 g
- Fiber 1.6203008367792 g
- Protein 5.71984062692093 g
- Saturated Fat 8.604554555568 g
- Serving Size 1 1 Serving (146g)
- Sodium 4690.89930712714 mg
- Sugar 44.9183824864687 g
- Trans Fat 1.46553507289679 g
- Calories 337 calories
Step-by-step
- Preheat oven to 325?
- In one bowl, cream the butter, 3/4 cup sugar, and vanilla. Add the eggs and beat well -- set aside.
- In another bowl, combine flour, baking powder and baking soda. Add the dry ingredients to the butter mixture, alternately with the sour cream -- set aside.
- In a third bowl, combine the pumpkin, the beaten egg, 1/2 cup of sugar and the pumpkin pie spice.
- In a fourth small bowl, add the streusel ingredients (brown sugar, butter, cinnamon) and cut together until they form crumbs.
- Spray a 13" x 9" pan with nonstick spray. Spoon half of the batter into the prepared pan. Sprinkle half of the streusel mixture over the batter. Spread all of the pumpkin mixture over the streusel. Spread the remaining batter over the pumpkin. Sprinkle the remaining streusel over the top.
- Bake in a slow oven (325?) for 50-60 minutes, or until a toothpick comes out clean.
- This is great as a dessert, served with vanilla ice cream or whipped cream, or good for breakfast -- YUM!
Moisture Management in Heavy Batters
Integrating solid pack pumpkin into baked goods requires accounting for significant water content, which can easily yield a heavy, dense crumb if not balanced properly. High-fat dairy such as sour cream introduces lactic acid that reacts directly with baking soda, generating carbon dioxide bubbles necessary to lift the dense pumpkin puree. Creaming the butter and sugar thoroughly incorporates air pockets that expand during baking at 325 degrees Fahrenheit. Alternating the addition of dry ingredients with the sour cream prevents gluten overdevelopment, keeping the texture tender rather than tough.
Structuring Layered Coffeecake Construction
Building a multi-tiered pastry in a 13-inch by 9-inch pan demands precise distribution to prevent sinking layers during the 50 to 60 minute bake time. Spreading half the batter first creates a sturdy foundation before adding a middle layer of seasoned pumpkin and streusel. Cutting cold butter into brown sugar and cinnamon using a pastry blender yields coarse crumbs that retain distinct pockets of fat rather than melting into a solid sheet.
Scaling Considerations for Small Kitchens
Adjusting this yield of 15 portions requires careful pan selection, as halving the recipe fits standard 8-inch square baking dishes without altering the core thermal dynamics. Testing doneness involves inserting a wooden toothpick into the center; removing the pan immediately when no wet batter adheres prevents the pumpkin layer from drying out.
