Pumpkin Streusel Coffeecake

Sour cream cake with pumpkin filling and streusel topping

Pumpkin filling 

1 3/4 cup pumpkin (learn how to make fresh pumpkin)

1 egg, slightly beaten

1/3 cup sugar

1 teaspoon pumpkin pie spice

Mix together and set aside.


1 cup brown sugar (firmly packed)

1/3 cup butter

2 teaspoons cinnamon

1 cup chopped nuts

Cut brown sugar, butter and cinnamon together; stir in nuts and set aside.

Cake batter

1/2 cup butter

3/4 cup sugar

1 teaspoon vanilla

3 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sour cream

Cream butter, sugar and vanilla.  Add eggs and beat well.  Combine flour, baking powder and soda.  Add dry ingredients to butter mixture alternately with sour cream.  

Spread half of cake batter in 9x13x2 baking dish.  Sprinkle with half of Streusel.  Pour pumpkin filling on top and distribute evenly. Spread the rest of the cake batter over the filling and top with Streusel.

Bake at 325 degrees for 50-60 minutes or until a toothpick comes out clean.


See how our gardens grow

Douds-Floyd Farm

Other squash recipes:

From Pumpkin to Pie 

Squash-Apple Bake