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- 1 cup pumpkin puree - 2/3 cup brown sugar - 1/3 cup granulated sugar - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup chopped pecans (toasted) - 1/2 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) The ingredients for pumpkin pecan coffee cake bring rich flavors. Pumpkin puree provides moisture and a lovely color. The brown and granulated sugars add sweetness and depth. Vegetable oil keeps the cake soft and tender. Eggs help bind the ingredients together. Vanilla extract gives the cake a warm aroma. For the dry mix, we use all-purpose flour, baking powder, and baking soda for lift. Ground cinnamon and nutmeg add warmth and spice. Salt balances the sweetness and enhances the flavors. Finally, toasted pecans add crunch and a nutty taste. For the glaze, you need powdered sugar and milk. This adds a sweet finish to the cake. The glaze makes it look beautiful too! You can adjust the glaze’s thickness by adding more milk or sugar. Gather these ingredients to create a cozy fall treat. Each bite of this cake will remind you of autumn days. Whether with coffee or tea, this cake is perfect for any gathering. Enjoy the cooking process and the delicious results! First, set your oven to 350°F (175°C). This temperature helps the cake rise perfectly. While it warms up, grab a 9-inch round cake pan. Use cooking spray or butter to grease the pan well. This step stops the cake from sticking. In a large bowl, add 1 cup of pumpkin puree. Then, mix in 2/3 cup brown sugar and 1/3 cup granulated sugar. Next, pour in 1/2 cup vegetable oil. Crack in 3 large eggs and add 1 teaspoon of vanilla extract. Whisk everything until it's smooth and well combined. This mix gives the cake its rich flavor. In another bowl, take 1 1/2 cups of all-purpose flour. Add in 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Stir these until they are well mixed. This blend adds structure and taste to your cake. Now, slowly add the dry mix to the wet ingredients. Stir gently until they just come together. Be careful not to overmix; you want it to be light and fluffy. Next, fold in 1 cup of chopped pecans. These nuts add a nice crunch to each bite. Pour the batter into your prepared pan, spreading it out evenly. Bake the cake for 30-35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready. If not, give it a few more minutes. Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. While it cools, make the glaze. In a bowl, whisk together 1/2 cup powdered sugar and 2 tablespoons of milk. Mix until smooth. Drizzle this glaze over the cooled cake for a sweet finish. To test for doneness, use a toothpick. Insert it in the center of the cake. If it comes out clean, the cake is ready. If not, give it a few more minutes. Avoid overmixing the batter. This can make the cake tough. Mix until just combined, then fold in the pecans gently. This keeps the cake light and fluffy. You can add more spices for extra flavor. Try adding a pinch of ginger or cloves. This will give your cake a warm, cozy taste. You can also experiment with orange zest for a citrusy twist. Serve your coffee cake on a pretty cake stand. Sprinkle extra toasted pecans on top for a nice touch. For a special treat, pair it with a hot cup of coffee or tea. This makes your dessert even more delightful. {{image_2}} If you want a dairy-free glaze, use almond milk or coconut milk. These alternatives work well and keep the cake moist. Mix them with powdered sugar until smooth. This swap keeps the flavor rich without dairy. You can add chocolate chips or cream cheese to the batter. Chocolate chips give a sweet touch that pairs well with pumpkin. Cream cheese adds a rich, tangy flavor. Just fold them in before baking. Either choice will make your coffee cake unique and delicious. For gluten-free options, use almond flour or a gluten-free blend. These flours will keep the cake moist and fluffy. Make sure to adjust the quantity to match your chosen flour. This way, everyone can enjoy this tasty treat, no matter their diet. To keep your pumpkin pecan coffee cake fresh, wrap it tightly in plastic wrap. You can also use an airtight container. This helps keep moisture in and air out. If you plan to store it for more than a few days, freeze it. Cut the cake into slices, then wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. This way, you can enjoy a slice anytime. To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it loosely with aluminum foil to keep it moist. Heat it for about 10-15 minutes. You can also use the microwave. Place a slice on a microwave-safe plate. Heat it for 15-20 seconds. This keeps the cake soft and warm. When stored properly, pumpkin pecan coffee cake lasts for about 4-5 days in the fridge. In the freezer, it can stay fresh for up to 3 months. Just remember, the longer it sits, the more it may lose its flavor and texture. Always check for freshness before serving. Yes, you can use fresh pumpkin. To prepare it, start by cutting a sugar pumpkin in half. Scoop out the seeds and stringy bits. Place the halves cut-side down on a baking sheet. Roast them at 350°F for about 45 minutes, or until tender. After cooling, scoop out the flesh and mash it until smooth. You will need about one cup for the recipe. This fresh pumpkin gives a great taste to your cake. To check if the coffee cake is ready, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is done. Another sign is the edges pulling away from the pan. The top should look set and slightly spring back when touched. These tips ensure your coffee cake is perfect every time. Yes, you can prepare the coffee cake in advance. Bake it and let it cool completely. Wrap it tightly in plastic wrap or foil, then store it in the fridge for up to three days. You can also freeze it for longer storage. To serve, simply thaw it overnight in the fridge. This makes it easy to enjoy a tasty treat without the last-minute rush. Pumpkin pecan coffee cake pairs well with many drinks. A hot cup of coffee or tea complements its flavors nicely. You can also serve it with a scoop of vanilla ice cream for a sweet treat. For a refreshing twist, try a glass of apple cider. These options make your coffee cake even more enjoyable. This pumpkin pecan coffee cake is a delight for any occasion. We covered the key ingredients, mixing details, and baking steps to help you succeed. Make it unique with flavor swaps and enhance your presentation skills. Remember to store it well for later enjoyment. With simple techniques and tasty options, you can create a cake that’s both delicious and memorable. Now, roll up your sleeves and get baking!

Pumpkin Pecan Coffee Cake

Indulge in the warm flavors of fall with this delicious Pumpkin Pecan Coffee Cake recipe! Perfectly moist and packed with spiced pumpkin and crunchy pecans, it’s a delightful treat for any gathering. With simple ingredients and easy steps, you can bake this cozy cake in just an hour. Ready to impress your friends and family? Click through to explore the full recipe and enjoy a slice of autumn bliss today!
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Ingredients
  

1 cup pumpkin puree

2/3 cup brown sugar

1/3 cup granulated sugar

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped pecans (toasted)

1/2 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with cooking spray or butter.

    In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well blended.

      In another bowl, mix together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

          Fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.

            Pour the batter into the prepared cake pan and spread it evenly.

              Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                  While the cake cools, prepare the glaze by whisking together the powdered sugar and milk until smooth. Adjust the consistency with additional milk or powdered sugar if needed.

                    Drizzle the glaze over the cooled coffee cake, allowing it to cascade down the sides.

                      Prep Time, Total Time, Servings: 20 mins | 1 hr | 8 servings

                        - Presentation Tips: Serve the coffee cake on a decorative cake stand with additional toasted pecans sprinkled on top for a festive touch. Pair it with a steaming cup of coffee for an irresistible treat!