This pumpkin pecan coffee cake is deliciously moist,
spiced, and pumpkin-like. With the crispness of the brown sugar streusel, the
chewy crunchiness of the pecans, and the moistness of the pumpkin, this snack
cake has an absolutely amazing texture. This recipe is a keeper.
It goes really well with salty foods
like pan-fried ham and eggs or bacon. Breakfast for dinner or even
breakfast would be ideal with this fall version. Even the following day
seems to improve the flavor of this recipe. In this way, pumpkin recipes are
magical.
Preparation
time: 15 minutes
Cook
time: 35 minutes
Total
time: 50 minutes
Ingredients to Make this Pumpkin Pecan Coffee Cake
Coffee cake:
- Two cups of flour, leveled and spooned
- 3/4 cup of sugar, granulated
- Baking powder, two teaspoons
- Half a teaspoon of salt
- One tablespoon of pumpkin pie spice
- One cup of pureed pumpkin
- Half a cup of milk
- Half a cup of canola or vegetable oil
- One teaspoon of vanilla
Topping:
- Half a cup of brown sugar
- Two tablespoons of melted butter
- Two tablespoons of flour
- Two teaspoons of cinnamon
- Half a cup of chopped pecans
Instructions to Make this Pumpkin Pecan Coffee Cake
For making the cake:
- Set the oven temperature to 350 degrees.
- In a mixing bowl, whisk together the dry ingredients. Add the pumpkin puree, milk, oil, and vanilla, and stir until thoroughly combined.
- Pour into a 9 x 9 pan that has been lightly oiled.
For the streusel:
- In a microwave-safe bowl, melt the butter. Stir in cinnamon, flour, and brown sugar until combined. Add chopped pecans and stir.
- Evenly scatter over cake batter.
- A toothpick inserted in the center should come out with only a few moist crumbs after baking for 30 to 40 minutes.