Layered Pumpkin Coffee Cake

Layered Pumpkin Coffee Cake starts with a sour cream coffee cake that is layered with a creamy pumpkin filling and then topped with a crunchy cinnamon sugar and pecan topping; this is a wonderfully unique pumpkin dessert.

For any coffeecake lover who is also a fan of pumpkin pie, there could not possibly be a more perfect dessert. The filling in this coffee cake tastes just like pumpkin pie.

Over the past five years, this cake has been a hit with everyone who tried it. The recipe is a definite keeper. Our temperatures might still be over 100, but fall has officially been welcomed into our home with the first pumpkin recipe of the season.

Ingredients ;

CAKE LAYER

1/2 cup butter softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour *
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream

* GLUTEN FREE ALTERNATIVE:

1 1/4 cup brown rice flour *

1/2 cup potato starch *

1/4 cup tapioca starch *

PUMPKIN FILLING

1 15 ounce can pumpkin

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1/2 cup half and half or 1/4 cup heavy cream plus 1/4 cup milk

TOPPING

1/3 cup butter melted

1 cup light brown sugar

2 teaspoons ground cinnamon

1 cup pecans chopped small

Instructions

Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.

Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream or half and half and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)

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Layered Pumpkin Coffee Cake

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