Easy Pecan Pumpkin Coffee Cake
This Easy Pecan Pumpkin Coffee Cake is just perfect for breakfast or brunch with a cup of coffee, in fall. It is soft and moist, made of pumpkin and topped with crunchy brown sugar, cinnamon and pecan topping – so simple and yet incredibly delicious.
Ingredients
- PUMPKIN CAKE
- 2 cups All purpose flour
- ⅔ cup Granulated sugar
- ⅔ cup Brown sugar
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 1 cup Pumpkin puree
- ½ cup Vegetable oil
- ½ cup Milk
- 1 ½ teaspoon Vanilla extract
- TOPPING
- 2 ½ tablespoon Unsalted butter melted
- ½ cup Brown sugar
- 2 ½ tablespoon All purpose flour
- 2 teaspoon Ground cinnamon
- ½ cup Pecans chopped
Instructions
- TO MAKE PUMPKIN CAKE – start by preheating the oven at 350 F. Meanwhile, butter and flour 9 inch cake pan or spring form pan, and set aside.
- In a medium dish, combine all purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon and ground nutmeg.
- in a large dish mix pumpkin puree, milk, vegetable oil and vanilla, at medium speed, until it gets smooth.
- Then add dry ingredients, lower the speed and mix some more, until it is well combined. Spread the batter in the pan.
- TO MAKE TOPPING - whisk flour, brown sugar, cinnamon and melted butter, in a medium dish, until it´s combined, then fold in chopped pecans.
- Spread over the batter in the cake pan and bake for about 40 min or until the toothpick comes out clean or with a few crumbs on it.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 16gCholesterol: 13mgSodium: 283mgFiber: 3gSugar: 39g
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