Pecan Pumpkin Coffee Cake Recipe
The Pecan Pumpkin Coffee Cake Recipe is an irresistible treat that captures everything cozy and delightful about fall. It’s plush and buttery, brimming with the warm spice of cinnamon and nutmeg, crowned with a crunchy pecan streusel, and finished with a drizzle of sweet glaze. Whether you’re planning an autumn brunch, searching for the perfect Thanksgiving breakfast, or just need something scrumptious to pair with your morning coffee, this cake never disappoints. Each bite is a celebration of pumpkin’s natural sweetness, scrumptious pecans, and all the spice that makes seasonal baking so magical!
Ingredients You’ll Need
Just a handful of pantry staples and a few fresh touches are all you need for the magic of this Pecan Pumpkin Coffee Cake Recipe. Every ingredient shines—contributing to the cake’s soft crumb, wonderful flavor, and stunning appearance. Here’s what goes into making each dreamy slice:
- All-purpose flour: This forms the sturdy, delicate foundation for cake and topping alike—measure carefully for tender results.
- Baking powder & baking soda: The perfect leavening duo creates a light, fluffy crumb in every square.
- Salt: Balances the sweetness and deepens the flavors—don’t skip it!
- Ground cinnamon, nutmeg, & cloves: Trio of essential fall spices, bringing warmth and a hint of holiday nostalgia.
- Unsalted butter (softened, plus melted for topping): Gives the cake its rich taste and provides moisture for crumbly, irresistible streusel.
- Brown sugar: Sweetens both cake and topping with a lovely hint of molasses.
- Eggs: Bind everything together and give the cake its soft, cohesive texture.
- Canned pumpkin purée: Adds moisture, subtle sweetness, and the star pumpkin flavor—choose pure pumpkin, not pie filling!
- Sour cream: Makes the crumb super moist and tender, with a slight tangy balance.
- Vanilla extract: Rounds out the cake’s warm flavor profile beautifully.
- Pecans (chopped): The key to a crisp, nutty streusel for irresistible crunch in every bite.
- Powdered sugar, milk, and vanilla (optional glaze): Drizzle on top for added sweetness and eye-catching finish.
How to Make Pecan Pumpkin Coffee Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F—let it get nice and hot while you assemble the cake. Grease and flour a 9-inch square baking dish, or line it with parchment paper for easy lifting and cleanup. This step makes sure your Pecan Pumpkin Coffee Cake Recipe comes out in perfect squares, every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Blending these dry elements first ensures the spices get evenly distributed, delivering that gorgeous autumn flavor in every bite.
Step 3: Cream Butter and Sugar
Using a larger bowl and an electric mixer (or some elbow grease and a trusty wooden spoon), beat together the softened butter and brown sugar. Continue until the mixture looks fluffy and slightly lighter in color—this helps your cake rise nicely and taste decadently rich.
Step 4: Add Eggs, Pumpkin, Sour Cream, and Vanilla
One at a time, mix in the eggs, making sure each is well blended before adding the next. Then stir in the canned pumpkin purée, sour cream, and vanilla extract until you have a smooth, luscious batter. This creamy blend is what sets the Pecan Pumpkin Coffee Cake Recipe apart from drier, one-note cakes.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to your wet ingredients, stirring until everything’s just combined. Over-mixing can lead to a tough cake, so a gentle hand is the secret here. The batter should be thick but pourable.
Step 6: Pour and Smooth
Scrape the batter into the prepared baking dish, using a spatula to smooth it evenly into the corners. A nice, even layer helps your streusel topping stay put during baking.
Step 7: Make the Pecan Streusel
In a small bowl, toss together the chopped pecans, brown sugar, flour, cinnamon, and melted butter until it looks crumbly and moist. Sprinkle this generous, nutty mixture evenly over the cake batter—don’t hold back on the edges, everyone loves a crispy corner!
Step 8: Bake to Golden Perfection
Pop the cake in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean (with just a few moist crumbs, not raw batter). The pecan top should look caramelized and smell absolutely heavenly.
Step 9: Cool and Glaze (Optional)
Once the Pecan Pumpkin Coffee Cake Recipe has cooled in its pan for about 15 minutes, you’re ready for the final flourish. Whisk together powdered sugar, your choice of milk, and vanilla extract until smooth, then drizzle generously over the slightly warm cake for a glossy, sweet finish.
How to Serve Pecan Pumpkin Coffee Cake Recipe
Garnishes
A little extra goes a long way: dust the cake with a light sprinkle of powdered sugar, add a few whole pecan halves on top, or drizzle a fresh batch of glaze right before serving for extra dazzle. Each garnish boosts the pretty, bakery-quality look of your homemade treat.
Side Dishes
This cake pairs beautifully with everything from fresh fruit salad, to creamy Greek yogurt with a drizzle of honey, or of course, a piping hot cup of coffee or chai. Serve it for brunch alongside eggs and crispy bacon for a sweet-and-savory combination guests will rave about.
Creative Ways to Present
Cut the cake into elegant squares and stack them on a pretty platter, or serve warm with a scoop of vanilla ice cream as a decadent dessert. For festive gatherings, wrap individual servings in parchment and baker’s twine for adorable, shareable take-home treats.
Make Ahead and Storage
Storing Leftovers
Your Pecan Pumpkin Coffee Cake Recipe will stay moist and inviting for days. Simply cover it tightly at room temperature if you plan to enjoy it within two days; otherwise, pop it in the fridge where it keeps well up to five days. The pecan topping will stay crunchy, especially if the cake is kept covered in a cool spot.
Freezing
This coffee cake freezes like a dream! Wrap individual slices or the whole (completely cooled) cake in plastic wrap and foil to prevent freezer burn. Label and freeze for up to three months. Thaw overnight in the fridge or on the countertop whenever a pumpkin craving strikes.
Reheating
Reheat room-temperature cake in the microwave for 10–15 seconds per piece for that cozy, just-baked warmth. If you’ve frozen slices, thaw them first and then refresh in a 300°F oven for about 10 minutes to revive the lovely crumb and crispy topping.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure your homemade pumpkin purée is well-drained and not too watery for the best texture in this Pecan Pumpkin Coffee Cake Recipe. Canned purée, though, is always convenient and consistent.
Is it possible to make this cake gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check that your blend includes xanthan gum or a similar binder for results closest to the original.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Also, the edges will pull slightly away from the pan and the topping will look golden and crunchy.
Can I prepare the streusel ahead of time?
Definitely! The streusel can be made a day in advance and kept refrigerated in an airtight container. Sprinkle it on right before baking; you’ll get the same delicious, buttery crunch.
What can I use instead of pecans?
If you don’t love pecans or have allergies, chopped walnuts or almonds are delicious alternatives. For a nut-free version, swap in rolled oats for extra texture—or simply leave the topping off for a more classic pumpkin coffee cake.
Final Thoughts
If you’ve been longing for a cozy, foolproof fall treat, this Pecan Pumpkin Coffee Cake Recipe is destined to become your new go-to. Trust me, every slice brings a smile—give it a whirl and see just how delicious homemade comfort can be!
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Pecan Pumpkin Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delightful Pecan Pumpkin Coffee Cake. A moist pumpkin cake topped with a crunchy pecan streusel and optional vanilla glaze, perfect for breakfast, brunch, or a cozy treat anytime.
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the pecan streusel topping:
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch square baking dish or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, then mix in pumpkin, sour cream, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Pour the batter into the prepared pan and smooth the top.
- In a small bowl, mix the chopped pecans, brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle evenly over the cake batter.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly cooled cake before serving, if desired.
Notes
- This moist coffee cake is perfect for brunch, holidays, or a cozy fall treat.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 370
- Sugar: 24g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
