Indulge your senses with the warm, comforting flavors of Amish Sour Cream Pumpkin Coffeecake! This delightful treat combines the rich taste of pumpkin with the creamy tang of sour cream, creating a moist and flavorful cake that’s perfect for any occasion. Whether you’re hosting a cozy brunch or simply craving a sweet afternoon snack, this recipe will have your friends and family coming back for seconds. Get ready to impress your loved ones with a slice of autumn goodness that’s as easy to make as it is delicious!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- In another bowl, whisk together the 1 cup of granulated sugar, 1/2 cup of sour cream, and 1/2 cup of vegetable oil until smooth and creamy.
- Add the 2 large eggs and 1 cup of pumpkin puree to the wet mixture. Continue to whisk until all ingredients are fully incorporated and the mixture is smooth.
- Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan, spreading it evenly with the spatula.
- Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the coffeecake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the coffeecake into squares and serve. Enjoy your delicious Amish Sour Cream Pumpkin Coffeecake with a cup of coffee or tea!
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh pumpkin puree rather than canned. If you do use canned, make sure it’s pure pumpkin and not pumpkin pie filling.
- Don’t Overmix: When combining the wet and dry ingredients, stir until just combined. Overmixing can lead to a denser texture, so keep it light and fluffy!
- Add a Crunch: Consider adding chopped nuts or chocolate chips to the batter for an extra layer of texture and flavor.
- Check for Doneness: Ovens can vary, so start checking your coffeecake a few minutes before the recommended baking time. A toothpick should come out clean when inserted into the center.
- Serve Warm: For a delightful experience, serve the coffeecake warm from the oven or lightly reheated. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!
Nutrition Facts
Calories: 330kcal
Carbohydrates: 38g
Protein: 4g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 45mg
