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    Home » Recipes » Amish Cakes

    Amish Sour Cream Pumpkin Coffeecake

    Published: Oct 4, 2022 · Updated: Oct 4, 2022 by Kevin Williams | 6 Comments

    Jump to Recipe

    Amish cooks often have pumpkin on hand year-round. Home-canned pumpkin is a staple in many Amish canning pantries.  The home-canned version looks a little different than the can of Libby's you might buy in the store.

    Easy Sour Cream Pumpkin Coffeecake
    Easy Sour Cream Pumpkin Coffeecake

    Home-canned pumpkin is much lighter, so the color will be reflected in baked goods you make if you used home-canned. But I'd venture to guess 99.9 percent of you who attempt this recipe will use the store-bought canned kind.   This is a delicious cake.  

    Jump to:
    • 🙋 FAQ
    • 🎃 Sour Cream Pumpkin Coffeecake
    • 📋 Instructions
    • 🎃 More Amish Pumpkin Recipes
    • 🖨️ Full Recipe

    I love autumn in Amish country. It's not uncommon to see shiny black buggies pulling carts loaded with bright orange pumpkins. I've also seen plenty of Amish families working together harvesting pumpkins in the fields. It's a true family affair with boys (yes, gender roles in Amish families are still very much defined) tossing the pumpkins up onto a cart while the girls roll them into position. Here are some great tips on growing your own pumpkins!

    Pumpkins are a sure sign of autumn in Amish country. When the bright blazing orange appears in the fields, that is a sure sign that the first frosts isn't far behind. A nip in the air becomes inevitable and when that first frost hits, the pumpkins will then be past their prime. While pumpkins are large and seemingly mighty, it doesn't take much frost to do them in.

    While this recipe works wonderfully in a bundt pan, it can be made in a flat 9 X 13 baking pan, or you can use a round cake pan. You might have to monitor or adjust baking times a little,but the cake will turn out fine.

    Okay, now to this recipe...well, yes, first let's answer the obvious question:

    🙋 FAQ

    Do Amish cooks and bakers use boxed cake mixes?

    It varies. Some Amish bakers do keep some boxes cake mixes on hand just for this type of recipe. Consider an Amish mom with a house full of children, a cake mix like this can really save time.

    this sour cream pumpkin coffeecake uses a box of cake mix.

    So you'll want a package of yellow cake mix just like this or your favorite brand. Store-brands are a lot cheaper and do just as well.

    Use canned pumpkin and then some sort of homemade or store-bought sour cream and four of the fresh eggs you can get your hands on!

    Start with fresh eggs, we buy ours from a neighbor...

    While many Amish cooks may keep some boxed cake mixes stashed away in their pantries, you won't find too many Amish with store-bought eggs. Fresh eggs are plentiful in most Amish settlements. You either having laying hens or you know someone who does.

    🙋FAQ

    Can nuts be added to this Amish sour cream pumpkin coffeecake?

    Yes, if you want to add a little "crunch" to this cake, some chopped walnuts or pecans would be a nice addition and wouldn't impact the baking time, just mix them in on the step when you mix in the eggs.

    We used an electric mixer on this one. I mean, I try, when I replicate these recipes to do things the "Amish way" as much as possible. Wooden spoons and metal bowls are my favorite, and I rarely touch my wife's stand-mixer. But just sometimes an electric mixer is nice because it speeds things up and it does with this cake. This cake does bake a good long while in the oven. Because oven temperatures and efficiency can vary so much by manufacturer and altitude, do start monitoring the cake at about 30 minutes, just peek at it, maybe at 45 minutes give it the ol' toothpick test. But when it is all done you get a beautiful Amish sour cream pumpkin coffeecake!

    Amish Sour Cream Pumpkin Coffeecake
    Easy Sour Cream Pumpkin Coffeecake

    🎃 Sour Cream Pumpkin Coffeecake

    • 1 package yellow cake mix, divided
    • 1 cup canned pumpkin
    • 1 cup sour cream
    • 4 eggs
    • ¼ cup granulated sugar
    • ¼ cup water
    • 2 teaspoons pumpkin pie spice, divided
    • 2 T. brown sugar

    📋 Instructions

    1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
    2. Reserve 2 tablespoons cake mix.
    3. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-½ teaspoons pumpkin pie spice in large bowl.
    4. Beat at low speed with electric mixer until moistened.
    5. Beat at medium speed 2 minutes.
    6. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining ½ teaspoon pie spice.
    7. Sprinkle on top of batter.
    8. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
    9. Cool in pan 25 minutes. Invert onto cooling rack.
    10. Turn right side up.
    11. Cool completely.

    🎃 More Amish Pumpkin Recipes

    Amish pumpkin pie squares

    Pumpkin dump cake

    Pumpkin roll cake

    Mini-Pumpkin Muffins

    🖨️ Full Recipe

    Amish Sour Cream Pumpkin Coffeecake

    Amish Sour Cream Pumpkin Coffeecake

    A delicious autumn treat!
    4 from 1 vote
    Print Recipe Pin Recipe
    Course Breakfast
    Cuisine American, Amish

    Ingredients
      

    • 1 package yellow cake mix divided
    •  1 cup canned pumpkin
    • 1   cup sour cream
    •      4 eggs
    • ¼    cup granulated sugar
    • ¼ cup water
    • 2 teaspoons pumpkin pie spice, divided
    •  2 tablespoons brown sugar

    Instructions
     

    • Preheat oven to 350°F.
    • Grease and flour 10-inch tube pan.
    • Reserve 2 tablespoons cake mix.
    • Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-½ teaspoons pumpkin pie spice in large bowl
    • .Beat at low speed with electric mixer until moistened.
    • Beat at medium speed 2 minutes
    • .Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining ½ teaspoon pie spice.
    • Sprinkle on top of batter. .
    • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean
    • Cool in pan 25 minutes. Invert onto cooling rack.
    • Turn right side up.Cool completely
    Tried this recipe?Let us know how it was!
    « The Amish Cook: Gloria's Amish Sweet Potato Casserole
    Amish 15-Minute Skillet Chicken Supper »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Chrissy

      October 11, 2021 at 12:20 pm

      I'm making this tonight! Oh Yum! Growing up in Wayne and Holmes County Ohio! This sounds like a "home" recipe!
      Thank you Kevin!

      Reply
      • Kevin Williams

        October 11, 2021 at 2:23 pm

        Enjoy, it is a good one!

        Reply
    2. Andrea

      October 15, 2021 at 2:01 pm

      4 stars
      Do I use all 29oz of Pumpkin? Looks delicious!

      Reply
      • Kevin Williams

        October 15, 2021 at 5:57 pm

        Yep, use it all - and enjoy!

        Reply
        • Linda Garbe

          October 08, 2022 at 9:19 am

          I’m seeing the recipe calls for 1 cup of pumpkin not 29 oz. Am I incorrect? Thanks for the recipes. Ready to try this one!

        • Kevin Williams

          October 10, 2022 at 12:46 pm

          Yes, sorry about that discrepenancy, 1 cup!

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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