Howdy, coffee cake lovers! Today, I’m here to share a delightful recipe for Pumpkin Pecan Coffee Cake. This cake is packed with the flavors of fall and is sure to get your morning started on a sweet note or your afternoon snack time looking up. With pumpkin pie spice, canned pumpkin, and crunchy pecans, this coffee cake recipe is truly a slice of heaven.
If you’re looking for a cake that’s both festive and easy, you definitely don’t want to miss out on this one We all know that finding balance is key when it comes to most things in life but with this Pumpkin Pecan Coffee Cake recipe, the flavors are perfectly balanced in each bite. The best part is that this recipe isn’t overly complicated so even novice bakers can easily follow along.
So what are you waiting for? Join me in the kitchen as we whip up this delicious Pumpkin Pecan Coffee Cake. Trust me; once you’ve tasted it, you’ll never want to go back to boring old cake recipes again!
Why You’ll Love This Recipe
Are you a fan of pumpkin pie? What about coffee cake? If you answered yes to both these questions, then you’re in for a treat with this Pumpkin Pecan Coffee Cake recipe! But even if you’re not a huge pumpkin or coffee cake fan, let me persuade you with why you’ll love this recipe.
First off, the combination of pumpkin and pecans is pure magic. The earthy and nutty flavors combine for a truly rich and satisfying taste. Plus, it’s perfect for fall – the time of the year when pumpkin spice invades everything, from lattes to cakes.
The moistness of the cake itself is another point that will make you drool with need – this scrumptious cake has two layers of moist goodness thanks to the canned pumpkin and low-fat buttermilk. With each bite, it will melt in your mouth, leaving behind an explosion of different flavors that will make your taste buds dance.
And although it’s a sweet treat, it’s still healthier than other pastries out there as we used low-fat buttermilk and reduced butter in the recipe. Also because it includes oats, which are high in fiber and protein along with pecans that are loaded with healthy fats making this recipe better than some others – at least that’s what we believe.
And lastly, let’s talk about pecan streusel. This alone should be enough to convince anyone! The crunchy layer over the soft and fluffy cake provides texture and flavor that is beyond compare. And have I mentioned how easy it is to make?
In conclusion, there are plenty of reasons why you will love this Pumpkin Pecan Coffee Cake recipe. Try it out for yourself, and let the heavenly aroma fill your kitchen while satiating your hunger pangs with every bite!
Get ready to fill your pantry with some key ingredients for this delicious pumpkin pecan coffee cake recipe! Here is a list of everything you will need to gather before you start baking:
– All-purpose flour, 2 cups
– Baking powder, 1 and 1/2 teaspoons
– Baking soda, 1/4 teaspoon
– Salt, 1/2 teaspoon
– Pumpkin pie spice, 2 teaspoons
– Ground cinnamon, 1 teaspoon
– Granulated sugar, 1 and 1/3 cups
– Light brown sugar, packed, 1/2 cup + 2 tablespoons
– Unsalted butter or margarine, softened, 6 tablespoons
– Canned pumpkin puree, not pumpkin pie mix, 1 and 1/4 cups
– Low-fat buttermilk, 1/3 cup
– Egg, large size, at room temperature
– Pecans, chopped, around 3/4 or 1 cup
For the pecan streusel:
– All-purpose flour, 1/2 cup
– Brown sugar, packed, 1/3 cup
– Ground cinnamon, 1 teaspoon
– Salted butter or margarine (cold), cut into small pieces, 4 tablespoons
– Chopped pecans, around 1/2 – 3/4 cup
For the glaze:
– Powdered sugar (sometimes called confectioners’ sugar), around 1 and 1/2 cups
– Pumpkin spice or ground cinnamon (optional), half or one-fourth of a teaspoon
– Vegetable oil or melted unsalted butter or margarine (optional), around one tablespoon
– Water or milk (whatever you prefer), around two to three tablespoons
The Recipe How-To
Now, it’s time to get the pumpkin pecan coffee cake from your imagination into reality. Here’s how you can do it.
Step 1: Prepare the oven
Preheat the oven to 350°F/175°C. Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Make the batter
In a large bowl, whisk together the dry ingredients – 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons pumpkin pie spice and 1/4 teaspoon ground cinnamon.
In another bowl, beat 1 stick (1/2 cup) unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add in 1 egg and mix well. Then, stir in one can (15 oz) of canned pumpkin and 1 cup low-fat buttermilk. Add the dry ingredients to the wet mixture and fold until just combined.
Step 3: Prepare the streusel
In a small bowl, combine streusel ingredients – 1/3 cup all-purpose flour, 1/3 packed light brown sugar, 1/4 cup chopped pecans, and a pinch of salt. Mix well until everything is well combined.
Step 4: Assemble the cake
Spoon half of the batter into the prepared pan and smooth it out with a spatula. Then sprinkle half of the streusel evenly over this layer. Spoon in the remaining batter in dollops over the streusel layer then use a spatula to spread it out as evenly as possible. Sprinkle with remaining streusel.
Step 5: Bake and glaze
Bake for between 40 and 50 minutes, until cake is firm to touch in center and toothpick comes out clean when inserted into any cakey part.
While the cake is baking, prepare the glaze by whisking together 1 cup powdered sugar, 1/4 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 tablespoon vegetable oil, and a pinch of salt until smooth.
When the cake is done, transfer to a wire rack and let it cool for 10-15 minutes before drizzling with glaze on top. Slice and serve immediately.
Have a taste of this delicious pumpkin pecan coffee cake and let me know how it came out!
Substitutions and Variations
Now, if you’re anything like me, you love experimenting with different variations of a recipe. Here are a few ideas to switch up this pumpkin pecan coffee cake:
– Low-fat Buttermilk: If you don’t have low-fat buttermilk on hand, no need to fret! You can substitute it with plain Greek yogurt or sour cream.
– Vegan: If you’re vegan, don’t worry, I’ve got you covered! You can swap the eggs with two flax eggs (two tablespoons of flax meal mixed with six tablespoons of water) and use vegan butter instead of unsalted butter. Additionally, Tofutti Brands makes a great vegan cream cheese that you could use for the glaze.
– Gluten-Free: For those who are gluten intolerant, swap out the all-purpose flour with a gluten-free flour blend. You can also use gluten-free oats for the pecan streusel.
– Caramel Sauce: If pumpkin spice isn’t your thing, top the cake with a drizzle of caramel sauce instead.
– Cake Mix: Feel free to embrace shortcuts by using a pumpkin spice cake mix as the base for this recipe. Simply follow the instructions on the box and add in the pecan streusel and glaze as instructed in this recipe.
The possibilities are endless! Don’t be afraid to get creative and make this pumpkin pecan coffee cake tailored to your taste buds.
Serving and Pairing
“Serve it hot, topped with a scoop of vanilla ice cream, and pair it with a steaming cup of freshly brewed coffee for a warm and satisfying dessert.”
This pumpkin pecan coffee cake is so delicious that you might want to indulge in more than one slice. The aroma of cinnamon and pumpkin wafts through the air from the very moment you start making this cake. The perfect treat for an autumn day, it is best served warm, fresh out of the oven.
The sweet brown sugar crumbly pecan streusel and tender pumpkin purée batter make for an incredibly satisfying dessert. The flavors of pumpkin and pecans blend together perfectly for a rich taste that’s not too overpowering. It just melts in your mouth!
A great way to serve the cake is topped with vanilla ice cream, which balances out the warmth of the coffee cake. As you devour each bite of this luscious treat, sipping on aromatic coffee or tea also complements its flavor. The combination will send your taste buds into full-fledged festive-mode.
So don’t shy away from going all-in with a generous scoop of delectable vanilla ice cream and great coffee next to your delightful slice of pumpkin pecan coffee cake for an extra indulgent experience.
Make-Ahead, Storing and Reheating
Now that you have baked this scrumptious pumpkin pecan coffee cake recipe, you might be wondering how to make the most of your leftovers. Don’t worry, I’ve got you covered.
My favorite thing about this recipe is that it can easily be made ahead of time. The cake can be baked a day or two before serving and kept in the refrigerator. In fact, I believe this coffee cake tastes even better after being refrigerated because the flavors settle and become more cohesive.
Store any leftover slices in an airtight container in the refrigerator for up to 5 days. If you want to store it longer than 5 days, wrap the cake slices tightly in plastic wrap and then store them in an airtight container inside the freezer.
To reheat your pumpkin pecan coffee cake slices, preheat your oven to 325°F (162°C) and place them on a baking sheet for 10-15 minutes until they are warm throughout. Alternatively, you could microwave each slice for about 20 seconds or until it reaches your desired temperature.
Now you can enjoy this scrumptious dessert anytime without worrying about leftovers going bad or losing its impeccable taste.
Tips for Perfect Results
Now that you have all the ingredients to make a delicious pumpkin pecan coffee cake, it’s time for some tips to ensure that your baking experience goes smoothly and your cake comes out perfectly.
1. Don’t overmix the batter: Overmixing can result in dense and tough cake. Mix the batter just enough to blend the dry and wet ingredients together.
2. Use room temperature ingredients: Take all dairy products and eggs out of the fridge 30 minutes before baking. Batters made with room temperature ingredients mix more easily and result in a smoother batter.
3. Measure ingredients correctly: Use a kitchen scale or proper measuring cups to ensure accurate measurements for each ingredient, especially when making pecan streusel or glaze.
4. Grease and flour pans thoroughly: To prevent your cake from sticking to the baking pan, grease it with cooking spray or butter, then coat it lightly with flour.
5. Use fresh pumpkin puree or canned puree: Fresh pumpkin puree tastes best but if you are short on time or can’t find fresh pumpkins, use canned pumpkin puree without added spices.
6. Add nuts at the end: Mix in chopped pecans at the final stage so they don’t sink to the bottom of the batter
7. Avoid opening oven door too early or often: Opening the oven door too early lets out hot air and causes your cake to sink in the middle. Check your cake only after 20 minutes of baking.
8. Let it cool before cutting: Let any baked good cool down before starting to cut, slicing too quickly can crumble or damage fragile cakes like this one.
By following these tips, you’ll have a tender and moist pumpkin coffee cake with crunchy streusel in every bite!
Now that we have covered everything you need to know about making this delectable pumpkin pecan coffee cake, let’s dive into some frequently asked questions to help clear up any confusion or concerns you may have.
How do you increase the flavor of coffee in a cake?
As a barista, I have some tips and tricks for making coffee that will definitely take it up a notch. There are various ways to infuse coffee flavor into different types of coffee, like adding instant espresso powder to the batter to get coffee flavor into baked goods easily. Another way to add a twist to your regular cup of coffee is to create a mocha swirl. You should also try packing your crumb topping with coffee to give it an extra kick. And lastly, for an adult twist, finish off with a boozy latte glaze. With these techniques, you can take your coffee game to the next level.
What makes coffee cake different?
Coffee cake, also known as kaffekuchen, is a scrumptious cake with a cinnamon and sugar flavor that’s perfect for any time of day. It’s made with a streusel topping of flour, butter, and sugar to add a delightful crunch. One can even add layers of streusel inside the cake like a filling. You can also enjoy fruit variations of coffee cake, and blueberry is a popular choice.
Why is my pumpkin cake dry?
Getting the right balance of wet and dry ingredients is crucial in determining the moisture level of a cake. A cake can turn out dry if there’s an excessive amount of flour and not enough butter. Conversely, if the ratio of milk to flour is tipped in favor of milk, the cake can turn out overly moist.
Does coffee cake normally have nuts?
When baking a coffee cake, it is customary to use a circular pan and bake two layers with a coffee butter icing in between, which can also be used to top the cake. A popular addition to the cake is walnuts.
In conclusion, this pumpkin pecan coffee cake recipe is a must-try for coffee and dessert lovers alike. With its delicious pumpkin and pecan flavors, it’s the perfect treat to enjoy with a hot cup of coffee or tea. Whether you’re hosting a brunch, afternoon tea or just want to indulge in something sweet, this recipe is versatile and easy to make.
What’s more, this recipe can be customized to suit your dietary preferences. For instance, you could opt for low-fat buttermilk, vegan pumpkin puree or gluten-free cake mix to make it healthier without sacrificing the taste. Additionally, you can experiment with using different types of nuts or swapping the spices for an extra kick of flavor.
Overall, making this pumpkin pecan coffee cake is a fun and rewarding experience that will leave you feeling proud of your culinary skills. Not only that but sharing it with your friends and loved ones is a gesture of love and appreciation that they will surely cherish. So why not give it a shot today and see for yourself why this cake recipe has become a classic? I promise you won’t regret it!
Pumpkin Pecan Coffee Cake Recipe
- 1 teaspoon butter or 1/2 cup margarine
- 1/4 cup regular oats
- 3 tablespoons brown sugar
- 3 tablespoons chopped pecans
- 3 tablespoons butter or 1/2 cup margarine, softened
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 cup canned pumpkin
- 1/2 cup low-fat buttermilk
- Preheat oven to 350°.
- Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.
- Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well.
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda.
- Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.
- Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.