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Pumpkin Coffee Cake with Pecan Cinnamon Topping Recipe

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4.4 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 9 servings
  • Diet: Vegetarian

Description

This Pumpkin Coffee Cake is a moist and flavorful treat, perfect for fall mornings or afternoon coffee breaks. It combines the warm spices of pumpkin pie spice with a tender pumpkin-infused cake base and is topped with a sweet, crunchy pecan and cinnamon streusel. Easy to prepare and baked to golden perfection, this cake is sure to become a seasonal favorite for nine servings.

Ingredients

Main Cake Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 teaspoon vanilla extract

Topping Ingredients

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup pecans, chopped
  • 4 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a square baking dish with cooking spray to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined. This forms the dry base of your cake batter.
  3. Combine Wet Ingredients: In a large mixing bowl, thoroughly whisk the pumpkin puree, sugar, vegetable oil, milk, and vanilla extract until smooth and well incorporated.
  4. Create the Batter: Gradually add the dry ingredients into the wet mixture, stirring consistently to create a smooth, lump-free batter. Once combined, pour the batter evenly into the prepared baking dish.
  5. Prepare Topping: In a separate bowl, mix together the flour, brown sugar, chopped pecans, melted or softened butter, and cinnamon until the mixture is crumbly and well combined.
  6. Apply Topping and Bake: Sprinkle the prepared topping evenly over the cake batter in the baking dish. Place the dish in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
  7. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Slice into nine pieces and serve warm or at room temperature.

Notes

  • Ensure your pumpkin puree is pure and not pumpkin pie filling, which contains added sugar and spices.
  • For a dairy-free option, substitute milk with almond or oat milk and use a plant-based butter alternative for the topping.
  • Chilling the batter slightly before baking can help improve texture but is not necessary.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake pairs wonderfully with a cup of coffee or spiced tea for a comforting treat.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast/Brunch
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-coffee-cake-with-pecan-cinnamon-topping-recipe/