Description
A delightful pumpkin coffee cake topped with a crunchy pecan crumble, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup chopped pecans
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan.
- In a large bowl, mix together the pumpkin puree, eggs, and brown sugar until smooth.
- In a separate bowl, whisk together the flour, spices, baking powder, and baking soda.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Transfer the batter into your greased pan and smooth the top.
- For the topping, mix chopped pecans with flour, brown sugar, and cinnamon, then sprinkle it over the batter.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool slightly before slicing.
Notes
Serve warm, dusted with powdered sugar or with whipped cream for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: pumpkin cake, coffee cake, fall dessert, pecan topping
