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.
My Award-Winning Sour Cream Pumpkin Coffeecake
This isn't just any pumpkin coffeecake; it's a story in itself. Years ago, I stumbled upon this recipe – a happy accident that led to an unexpected adventure. I entered it into a local recipe contest, never imagining I'd actually win. The thrill of hearing my name announced on live television, the excitement of receiving a prize, and the incredible honor of seeing my creation featured in a cookbook – with photos, no less – is a memory I cherish. This recipe isn't just about the delicious taste; it's a reminder of the unexpected joys life offers.
The process of creating this coffeecake is simple enough, yet the result is astonishing. The tender crumb, the comforting spice of pumpkin, and the delightful crunch of the streusel topping combine to create a dessert that's perfect for any occasion. Whether you're enjoying a cozy morning breakfast or indulging in a delightful dessert after dinner, this coffeecake is sure to satisfy your sweet cravings. The rich flavors dance on your tongue, offering a perfect balance of sweetness and spice. It’s versatile too! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence, or enjoy it on its own as a comforting treat.
Beyond the Recipe: A Reflection on Unexpected Success
Looking back, winning that recipe contest was more than just a personal victory; it was a lesson in embracing the unexpected. Life often throws curveballs, and sometimes, the most rewarding experiences come from the opportunities we least anticipate. This coffeecake, with its simple ingredients and straightforward method, is a testament to the fact that amazing things can emerge from the most humble beginnings.
I hope this recipe brings you as much joy as it has brought me. It's more than just a collection of ingredients and instructions; it's a reminder that even the simplest acts can lead to extraordinary outcomes. So, go ahead, bake this coffeecake, and savor not only the delicious taste but also the wonderful story behind it. Perhaps it will inspire you to embrace your own unexpected adventures.
Tips and Variations:
This recipe is wonderfully adaptable. Feel free to experiment with different spices to create your unique flavor profile. A dash of nutmeg or allspice would complement the pumpkin beautifully. You can also adjust the amount of sugar to your liking, depending on your preferred level of sweetness. For a richer, more decadent coffeecake, consider using brown sugar in place of some of the granulated sugar. For those who prefer a gluten-free option, you can substitute the all-purpose flour with your favorite gluten-free blend. No matter how you choose to make it, this coffeecake is sure to become a family favorite.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream
- Enjoy as a delightful breakfast treat with a cup of coffee or tea
- Pair with a side of fresh fruit for a complete and satisfying meal
- Share with friends and family to spread the joy
I hope you enjoy baking (and eating!) this recipe as much as I do. Happy baking!
