Pecan Pumpkin Coffee Cake
A delicious coffee cake blending rich pumpkin and crunchy pecans—perfect for a cozy morning or indulgent snack.
Ingredients
For the Cake:
- 1 1/2 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 ginger
- 1 cup canned pumpkin
- 3/4 cup sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the Topping:
- 1/4 cup chopped pecans
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- Mix flour, baking powder, baking soda, salt, and spices in a bowl.
- In another bowl, beat together pumpkin, sugar, butter, eggs, and vanilla.
- Add dry ingredients to the wet ingredients and stir to combine.
- Fold in chopped pecans, then pour batter into the prepared pan.
- In a small bowl, mix topping ingredients and sprinkle over the cake.
- Bake for 45 minutes, or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 45%
- Iron: 8%
- Calcium: 4%
- Vitamin C: 2%
- Potassium: 6%
Additional Notes
- For extra spice, add a pinch of ground cloves or allspice to the batter.
- Top with whipped cream or a drizzle of caramel for an even more indulgent treat.
- This cake stores well for up to 3 days when kept in an airtight container.