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Sour cream pumpkin coffee cake & Pumpkin streusel swirl coffee cake retro recipes

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Sour cream pumpkin coffee cake & Pumpkin streusel swirl coffee cake retro recipes
These two retro pumpkin coffee cake recipes will make for a delicious breakfast or brunch — and they will even fill your home with that heavenly pumpkin spice aroma. They are both from Libby’s, and were published in the ’70s or ’80s.

Sour cream pumpkin coffee cake

Sour cream pumpkin coffee cake

Sour cream pumpkin coffee cake

Yield: 10-12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1-3/4 cups (16-ounce can) Libby's solid pack pumpkin
  • 1 slightly beaten egg
  • 1 teaspoon pumpkin pie spice
  • 1 cup firmly packed brown sugar
  • 1/2 cup butter
  • 2 teaspoons of cinnamon
  • 1 cup of chopped walnuts

Instructions

  1. Cream butter, 3/4 cup of sugar, and vanilla in a mixer bowl. Add 3 eggs, beating well.
  2. Combine flour, baking powder, and baking soda.
  3. Add the dry ingredients to the butter mixture alternately with sour cream.
  4. Combine pumpkin, beaten egg, 1/3 sup sugar, and pie spice.
  5. Spoon half the batter into a 13 x 9 x 2-inch baking dish; spread into corners.
  6. Sprinkle half the streusel over the batter. Spread the pumpkin mixture over the streusel.
  7. Carefully spread the remaining batter over the pumpkin mixture. Sprinkle the remaining streusel over top.
  8. Bake in slow oven (325 F) for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  9. To make the streusel (using the last four ingredients listed): Cut 1 cup of firmly packed brown sugar, 1/2 cup of butter, and 2 teaspoons of cinnamon together until blended. Stir in 1 cup of chopped nuts.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 452 Total Fat: 27g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 114mg Sodium: 302mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 2g Sugar: 29g Sugar Alcohols: 0g Protein: 7g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
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Sour cream pumpkin coffee cake recipe from 1987

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Streusel swirl coffee cake retro recipe

Tastily marbled with pumpkin pie mix, this great brunch-time favorite is topped with a crumbly brown sugar-cinnamon mixture and served warm.

Ingredients

Butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup Libby’s pumpkin pie mix (not plain solid-pack pumpkin)
3/4 teaspoon ground cinnamon, divided
2/3 cup firmly-packed brown sugar

Directions

Preheat oven to 350 F. Cream 1/3 cup butter and granulated sugar until light and fluffy. Blend in eggs and vanilla.

Combine 2 cups flour, baking powder and salt; add alternately with milk, mixing well after each addition. Reserve 1 cup batter.

Pour remaining batter into greased and floured 13×9-inch baking pan. Combine reserved batter with pumpkin pie mix and 1/4 teaspoon cinnamon.

Drop pumpkin mixture over plain batter, swirl with knife for marble effect. Bake 20 minutes.

Combine brown sugar, 1/2 cup flour and 2 teaspoon cinnamon. Cut in cup butter until mixture resembles coarse crumbs. Sprinkle over cake; continue baking 10 minutes. Serve warm.

Yields 10 to 12 servings

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