Description
This Pumpkin Pecan Coffee Cake is a moist and flavorful dessert perfect for autumn mornings or cozy gatherings It combines the warm taste of pumpkin with crunchy pecans to create a deliciously comforting treat The cake has a tender crumb and a slightly spiced flavor profile that pairs wonderfully with a cup of coffee or tea This recipe is easy to make and brings a festive touch to your breakfast or dessert table
Ingredients
Coffee Cake 2 cups flour, spooned and leveled
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice (see below for recipe for homemade pumpkin pie spice)
1 cup pumpkin puree
1/2 cup milk
1/2 cup vegetable or canola oil
1 tsp vanilla extract
Topping
1/2 cup brown sugar
2 tbsp melted butter
2 tbsp flour
2 tsp cinnamon
1/2 cup chopped pecans
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the pumpkin puree, milk, oil, and vanilla extract, then mix until all ingredients are well combined.
Pour the batter into a lightly greased 9×9-inch baking pan.
For the topping, melt the butter in a microwave-safe bowl. Stir in the brown sugar, flour, and cinnamon until fully incorporated. Add the chopped pecans and mix well.
Evenly sprinkle the topping over the cake batter. You can either leave the topping on the surface or gently poke it into the batter in several spots with your finger without stirring, which creates delicious pockets of streusel inside the cake.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Notes
Avoid overmixing the batter
Use room temperature ingredients for best texture
Do not bake too long to keep cake moist
Allow cake to cool before slicing for clean cuts
Use fresh coffee for enhanced flavor
- Prep Time: 15
- Cook Time: 30 to 40
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 430