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The Greatest Sour Cream Pumpkin Coffee Cake


Today is a special recipe. Today, my blog post is dedicated to my grandma.

My grandma is many things, but the one thing that shines the brightest is her love of food. My grandma is a wonderful cook and absolutely loves to talk about food! I recently found one of her old church cookbooks and it has been such an adventure reading through the pages and seeing recipes that my grandma wrote. I love seeing the little additions she’s added throughout the years!

So today, I have finally finished my version of my grandmother’s Sour Cream Coffee Cake. She claims it’s the greatest and you know that grandmas are always right!

To give this recipe a fall twist, I’ve added some pumpkin, and of course, some pumpkin pie spice! I also changed up the streusel topping and replaced it with my all-time favorite crumble topping! Sorry, Grandma Carol, I just like my crumble a little bit better!

For this recipe, you can sub out the sour cream for Greek yogurt if you’d like! I’ve done it both ways and they taste exactly the same! So use whatever you have on hand!

This recipe makes 2 8-inch pans! So if you’d like you could either half the recipe (which is really easy!) or just bake it in a 9 x 13 pan instead!


1 stick of butter, room temperature

1/2 cup of pumpkin puree

1 cup of sugar

1 cup of brown sugar, lightly packed

4 large eggs

4 cups of flour

2 teaspoons of baking soda

2 teaspoons of baking powder

1 teaspoon of salt

2 cups of sour cream

2 teaspoons of vanilla

2 teaspoons of pumpkin pie spice

Crumble topping:

1/2 cup of flour

1/2 stick of butter, melted

1 teaspoon of cinnamon

1/4 cup of sugar

1/3 cup of brown sugar

1 teaspoon of pumpkin pie spice

1/4 of crushed up pepitas


1 cup of powdered sugar

2-3 tablespoons of milk

1 teaspoon of vanilla extract

Cream butter and sugar until light and fluffy.

Add eggs one at a time to the butter mixture.

In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.

Add dry ingredients to the butter mixture, alternating between sour cream. After the dry ingredients are almost mixed in, add in the vanilla extract.

Pour half of the batter into one 8 by 8 pan, and the other half in another 8 by 8 pan.

To make the crumble, melt the butter in a pan and set it aside to cool.

While the butter is cooling mix together flour, sugar, brown sugar, cinnamon, pumpkin pie spice, and pepitas. Drizzle the butter into the mixture and stir together.

Add the crumble onto each coffee cake.

Bake in a preheated oven for about 45-50 minutes.

While the coffee cake cools, make the glaze.

Mix powdered sugar, milk, and vanilla in a bowl. Then use a spoon to drizzle over the cake.

Allow to cool slightly and serve!

This Sour Cream Coffee Cake is one of my new favorite things to have for breakfast! So soft and moist with a delicious crunch from the crumble! I mean you really can’t go wrong with a slice of coffee cake and a cup of coffee in the morning!

-Holly Michelle

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