Description
Indulge in the delightful flavors of fall with this scrumptious Pecan Pumpkin Coffee Cake. Moist and aromatic pumpkin cake topped with a crunchy pecan streusel, this treat is perfect for breakfast or dessert.
Ingredients
Scale
For the cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the streusel topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease a 9×9-inch baking dish or line with parchment paper.
- Prepare the batter: In a medium bowl, whisk together the dry ingredients. In a large mixing bowl, cream the butter and sugars, then add eggs, pumpkin, sour cream, and vanilla. Gradually add the dry ingredients to the wet mixture.
- Streusel topping: Prepare the streusel by combining ingredients. Sprinkle over the cake batter.
- Bake: Bake for 40–45 minutes until a toothpick comes out clean. Cool before adding the optional glaze.
Notes
- This cake can be made ahead and stored covered at room temperature for up to 2 days.
- For extra flavor, lightly toast the pecans before adding to the streusel.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
