Description
This Pecan Pumpkin Coffee Cake is a delightful fall treat with a moist and spiced pumpkin base, topped with a buttery pecan crumble. Perfect for a cozy breakfast or afternoon snack, this cake is packed with warm flavors and textures that will satisfy any sweet craving.
Ingredients
Units
Scale
Coffee Cake:
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 1/2 cups brown sugar
- 3 large eggs
- 3 tsp vanilla extract
- 15-ounce can pumpkin puree (Libby’s recommended)
- 1/2 cup sour cream
Crumb Topping:
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, and sour cream until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour Batter: Pour the batter into the prepared baking pan.
- Make Crumb Topping: In a medium bowl, combine the softened butter, brown sugar, flour, and cinnamon. Mix with a fork or your fingers until crumbly. Stir in the chopped pecans.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the cake batter.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan before slicing and serving.
Notes
- For a richer flavor, use brown butter for the crumb topping.
- You can substitute walnuts or other nuts for the pecans.
- This cake can be stored at room temperature for up to 3 days, or frozen for longer storage.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 400kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
