Pumpkin Coffee Cake

I know the "pumpkin season" is over. But my mom seems to have a tendency to buy a lot of one thing at a time, and then we're left with the remnants. Hoarding? Probably not. Extreme couponing? Maybe a little bit. In this case, it was canned pumpkin that was on sale after Halloween. Our pantry was looking a little crowded with the little jars of orange goodness, so I decided to bake something up that had that yummy fall flavor. Pumpkin is a fall staple, but honestly I think it's good any time of year.

This pumpkin coffee cake is sweet, cinnamon-y, and (of course) pumpkin-y! It's basically a pumpkin pie nestled between two layers of traditional yellow cake. Hello, yummy! I suppose if you wanted to make this recipe super fast, you could really just use box yellow cake mix. But I like to know just how much sugar and other stuff is in my food, so I'll probably stick to making the cake by hand. But whatever works!

I found this recipe via Pinterest (every chef/baker/crafter/person's best friend). Follow my Pinterest at www.pinterest.com/gabriellastrnad to find lots of other fun things! The coffee cake is so simple and so delicious! It's definitely going to become a fall/anytime favorite in this house!


Cake Batter:
1/2 cup butter
3 eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Pumpkin Layer: 
1 (15 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup evaporated milk





Topping: 
1/3 cup butter
1 cup sugar
2 teaspoons ground cinnamon
1 cup chopped pecans


1. Preheat oven to 325°F. Grease the bottom and sides of a 9x13" pan.

2. Combine first 8 ingredients (cake batter). Pour half the cake batter into the greased pan.

3. Combine the next 8 ingredients to make the pumpkin later. Pour the whole pumpkin mixture over the cake batter in the pan.

4. Pour the remaining half of the cake batter over the pumpkin layer. This was kinda tricky because the cake batter tends to stick to the pumpkin layer. It worked well for me to drop spoonfuls of batter onto the pumpkin layer and then go back and spread it out with a frosting spatula.

5. Bake for 50-60 minutes until fully set (not jiggly).

Mmmm a perfect taste of fall at the end of January. Perfection!