Pumpkin Streusel Coffeecake
PREP TIME: 2 hours

Perfect for a crisp fall morning with coffee or for an afternoon break with hot cider.


  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • ½ cup chopped pecans
  • 1/4 tsp. allspice
  • 2 tsp. butter
  • In a small bowl combine all ingredients with a fork until crumbly. Set aside.


  • 3 cups flour
  • 2 tsp. baking soda
  • 1 tbsp. ground cinnamon
  • 1 tsp. salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 cup sour cream
  • 2 tsp. vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan. In a medium bowl, combine flour, baking soda, cinnamon and salt. In a large bowl, using an electric hand mixer, beat butter and sugar together. Add eggs and beat well. Add pumpkin, sour cream and vanilla. Beat well. Gradually add flour mixture and beat on low speed until blended. Spread half the batter in pan. Sprinkle streusel (prepared from recipe above) evenly over batter. Top with remaining batter. Bake 55 to 60 minutes or until toothpick inserted in cake comes out clean. Remove from oven and cool in pan on wire rack for 30 minutes. Invert on wire rack, remove cake, allow to cool completely. Sprinkle with powdered sugar.

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