Description
This Pecan Pumpkin Coffee Cake combines the warm spices of cinnamon, nutmeg, cloves, and ginger with moist pumpkin puree and a crunchy pecan crumb topping. Perfect for fall mornings or a sweet afternoon treat, this coffee cake is easy to make and serves 15 generously sized pieces.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- ½ cup vegetable oil
- 1 ½ cups brown sugar
- 3 large eggs
- 3 tsp vanilla extract
- 15-ounce can pumpkin puree (Libby’s recommended)
- ½ cup sour cream
Crumb Topping
- ½ cup butter, softened
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 2 tsp ground cinnamon
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick to the pan.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt until well incorporated, creating a uniform spice blend.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, and sour cream until the mixture is smooth and fully combined.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the cake tender.
- Pour Batter: Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula for an even layer.
- Make Crumb Topping: In a medium bowl, combine the softened butter, brown sugar, flour, and cinnamon. Mix using a fork or your fingers until the mixture becomes crumbly. Stir in the chopped pecans for added texture and flavor.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the pumpkin cake batter in the pan, ensuring a nice coverage.
- Bake: Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. This ensures the cake sets properly and slices cleanly. Serve and enjoy your delicious Pecan Pumpkin Coffee Cake!
Notes
- For best results, be sure not to overmix the batter to keep the coffee cake tender and moist.
- You can substitute pecans with walnuts if preferred or if pecans aren’t available.
- Libby’s pumpkin puree is recommended for its consistent flavor and texture, but any 100% pumpkin puree will work.
- This coffee cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To warm leftovers, microwave slices for 10-15 seconds or warm in a low oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
