Description
This Pumpkin Pecan Coffee Cake is the epitome of fall comfort. With a soft, moist pumpkin-spiced cake base and a rich, buttery pecan streusel topping, every bite offers a perfect balance of warmth and crunch. The cinnamon adds a touch of spice that complements the pumpkin, creating a delightful aroma and flavor that’s perfect for the season.
Ingredients
For the Coffee Cake:
2 cups all-purpose flour, spooned and leveled
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup pumpkin puree
½ cup milk
½ cup vegetable or canola oil
1 teaspoon vanilla extract
For the Topping:
½ cup brown sugar
2 tablespoons butter, melted
2 tablespoons flour
2 teaspoons cinnamon
½ cup pecans, chopped
Instructions
Preheat Oven and Prepare Pan:
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and set aside.
Make the Coffee Cake Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the pumpkin puree, milk, oil, and vanilla extract. Mix until well combined, but avoid over-mixing. Pour the batter into the prepared pan, spreading it evenly.
Prepare the Streusel Topping:
In a microwave-safe bowl, melt the butter. Add brown sugar, flour, and cinnamon, stirring until incorporated. Mix in the chopped pecans. Sprinkle the streusel evenly over the cake batter. For a textured streusel effect, gently poke some of the topping into the batter with your finger.
Bake the Coffee Cake:
Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Remove from oven and let cool slightly before serving.
Serve:
Slice and enjoy warm. This coffee cake pairs wonderfully with a hot cup of coffee or tea!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320