Sour Cream Pumpkin Spice Coffee Cake Recipe

If you stopped by last Sunday, you know I promised to post this recipe this week. I adapted this from a blueberry cake recipe I had once made. This ended up being quite different. I wanted something tasty that I could make ahead of time for a Thanksgiving morning treat. The pumpkin and spices combine to make a moist and savory delight. This cake only lasted a day and a half in my house, so I think the recipe is a keeper ;)

Ingredients:
1 cup unsalted butter, softened
2 cups white sugar
2 eggs
1/2 cup light sour cream
1/2 cup canned pumpkin plus 1/4 cup more to swirl into batter
1 teaspoon vanilla extract
1/2 tsp almond extract
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 tsp pumpkin pie spice

Plus:
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup finely chopped pecans (optional) I didn't add nuts as my family doesn't like them
1 tablespoon confectioners' sugar for dusting


Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, 1/2 cup pumpkin and extracts. Combine the flour, baking powder, and salt and 1/2 tsp pumpkin pie spice; stir into the batter just until blended. Fold in additional 1/4 cup pumpkin just until swirled.

Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, spices and pecans if using. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining sugar mixture over top. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

This is delicious warm with a dollop of sour cream, but I found it had even more flavor the next day. If you make this cake, please let me know what you think of the recipe!

Enjoy!