The other day my mom ask me if I still make coffee cake, something I used to make regularly. I realized it had been years now since I had made one. Well, that’s all the inspiration I needed to head off and make one. Since it’s fall time everyone is eating pumpkin and I went ahead and incorporated it. I created this pecan pumpkin coffee cake that is a perfect breakfast, especially if you have company.
Pecan Pumpkin Coffee Cake Recipe
Prep Time: 35 minutes
Baking Time: 30 minutes
Total Time: 65 minutes
Makes: 9 servings
Ingredients:
Topping:
1 tsp ground cinnamon
1 C all-purpose flour
1 C light brown sugar (packed)
¾ C sweet cream butter (cold)
1 C pecans ( chopped)
Coffee Cake:
1 ½ C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
¼ tsp ground cinnamon
½ tsp kosher salt
¾ C pumpkin puree
1 C dark brown sugar (packed)
½ C canola oil
2 large eggs
1 tsp pure vanilla
⅓ C regular sour cream
Garnish:
1 C mini chocolate chips
1 C chopped pecans
Directions:
Preheat the oven to 350 degrees.
Prep an 8 x 8-inch baking pan with nonstick baking spray. Line the baking pan with parchment paper.
Topping:
Add flour, cinnamon, and brown sugar in a medium bowl, whisk to combine. Cut butter in chunks. Toss in with the flour mixture.
With a fork mix the butter in with the flour combination.
The topping will look like a coarse crumble.
Stir in ½ cup of chopped pecans.
Set aside,
Coffee Cake:
Set aside two bowls.
In the first bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice and cinnamon. Whisk to combine.
In the second bowl using an electric mixer blend the pumpkin puree, brown sugar, oil, eggs, vanilla, and sour cream. Mix until completely combined.
Combine the wet and dry ingredients together. Stir until all of the ingredients are well mixed. Toss in the chopped pecans. Stir until well incorporated.
Scoop the batter into the prepared pan.
Spread it throughout the pan.
Add the crumble on top of the batter.
Spread the crumble to cover the batter.
Sprinkle the chocolate chips and chopped pecans on top.
Place in the heated oven.
Bake at 350 degrees for 28-30 minutes.
(Or until a toothpick inserted in the center of the cakes comes out clean.) (Check to make sure that the center of the cake does not overbake. If the top of the cake gets too brown, cover it with foil to finish baking.)
Take out of the oven.
Serve warm or allow the bake to cool.
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Pecan Pumpkin Coffee Cake
This pecan pumpkin coffee cake is a delicious treat for breakfast.
Ingredients
- 1 tsp ground cinnamon
- 1 C all-purpose flour
- 1 C light brown sugar (packed)
- ¾ C sweet cream butter (cold)
- 1 C pecans ( chopped)
- 1 ½ C all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- ½ tsp kosher salt
- ¾ C pumpkin puree
- 1 C dark brown sugar (packed)
- ½ C canola oil
- 2 large eggs
- 1 tsp pure vanilla
- ⅓ C regular sour cream
- 1 C mini chocolate chips
- 1 C chopped pecans
Instructions
Preheat the oven to 350 degrees.
Prep an 8 x 8-inch baking pan with nonstick baking spray. Line the baking pan with parchment paper.
Add flour, cinnamon, and brown sugar in a medium bowl, whisk to combine. Cut butter in chunks. Toss in with the flour mixture.
With a fork mix the butter in with the flour combination.
The topping will look like a coarse crumble.
Stir in ½ cup of chopped pecans.
Set aside.
Set aside two bowls.
In the first bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and cinnamon. Whisk to combine.
In the second bowl using an electric mixer blend the pumpkin puree, brown sugar, oil, eggs, vanilla, and sour cream. Mix until completely combined.
Combine the wet and dry ingredients together. Stir until all of the ingredients are well mixed. Toss in the chopped pecans. Stir until well incorporated.
Scoop the batter into the prepared pan.
Spread it throughout the pan.
Add the crumble on top of the batter.
Spread the crumble to cover the batter.
Sprinkle the chocolate chips and chopped pecans on top.
Place in the heated oven.
Bake at 350 degrees for 28-30 minutes.
(Or until a toothpick inserted in the center of the cakes comes out clean.) (Check to make sure that the center of the cake does not overbake. If the top of the cake gets too brown, cover it with foil to finish baking.)
Take out of the oven.
Serve warm or allow the bake to cool.
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 817Total Fat: 53gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 87mgSodium: 419mgCarbohydrates: 83gFiber: 5gSugar: 51gProtein: 9g
Nutrition facts are an estimate.
