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To make Pumpkin Pecan Coffee Cake, gather these simple ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 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 - 1/2 cup pecans, chopped - 1/2 cup powdered sugar (for glaze) - 1-2 tablespoons milk (for glaze) These ingredients come together to create a warm, spiced cake. The pumpkin adds moisture and flavor. The pecans give a nice crunch. This cake is perfect for any gathering or a cozy afternoon treat. You can find most of these items in your kitchen or local store. Canned pumpkin puree is key for this recipe. It saves time and ensures a smooth texture. Unsalted butter helps control the saltiness. Brown sugar adds a rich flavor while granulated sugar balances it out. Eggs bind everything nicely. Don’t forget the spices! Ground cinnamon and nutmeg add warmth. They make the cake feel like home. The chopped pecans enhance texture and taste. For the glaze, whisk powdered sugar with milk. This adds a sweet finish. Adjust the milk for thickness, if needed. Enjoy this treat with a cup of coffee, and savor every bite! - Set the oven temperature to 350°F (175°C). - Prepare the baking pan by greasing and flouring a 9x13 inch pan. - In a large bowl, cream the softened butter with brown sugar and granulated sugar. Mix until light and fluffy. - Add in the eggs, one at a time. Then, stir in the pumpkin puree and vanilla extract. Mix until well combined. - In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Gradually mix the dry ingredients into the wet ingredients. Stir until just combined. Don’t worry if it’s a bit lumpy. - Fold in the chopped pecans into the batter gently. - Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes. Check if done by inserting a toothpick; it should come out clean. - In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the milk as needed for your desired glaze thickness. - Once the cake cools for about 10-15 minutes, drizzle the glaze over it. Enjoy the warm cake for a perfect treat! To check if your cake is done, use a toothpick. Stick it in the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake a few more minutes. Store leftover cake at room temperature. Wrap it in plastic wrap or put it in an airtight container. This keeps it fresh for up to three days. You can substitute coconut oil for butter if needed. This will give the cake a nice flavor. You can also use a mix of applesauce and oil for a lighter touch. To adjust the glaze, add more milk for a thinner mix. If you want it thicker, add a bit more powdered sugar. Find the texture that you like best. Serve the cake on a nice plate for a special touch. Slice it and dust with extra powdered sugar for a sweet look. Whole pecans on top add a nice touch too. Pair each slice with a cup of coffee or tea. This cake is perfect for a cozy breakfast or snack. Enjoy! {{image_2}} You can easily change the flavors in this cake. Adding chocolate chips gives it a sweet twist. Just mix in a cup of chocolate chips with the pecans. You can also swap out pecans for walnuts. Walnuts give a different nutty taste that many enjoy. If you need a gluten-free option, use a gluten-free flour blend. This works well in most recipes. For a vegan version, replace eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. Instead of butter, use coconut oil or vegan butter. These swaps keep the cake moist and tasty. During the fall, add seasonal spices like ginger or allspice for extra warmth. You can also mix in dried cranberries for a tart flavor. These add-ins make the cake festive and fun. Pair it with holiday flavors like nutmeg and cloves for a seasonal treat. These options keep your coffee cake exciting and fresh! To keep your Pumpkin Pecan Coffee Cake fresh, store it at room temperature. Use a cake dome or wrap it in plastic wrap. This method keeps the cake moist and tasty. If your kitchen is warm, you may want to refrigerate it. Place the cake in an airtight container. This will help it last longer. For long-term storage, you can freeze the cake. Slice it first, if you like. Wrap each slice in plastic wrap and then place them in a freezer bag. This keeps the cake fresh for about three months. If you freeze the whole cake, wrap it well too. When you’re ready to eat, thaw it in the fridge overnight. For the best texture, let it sit at room temperature for a bit before serving. Enjoy your cake just like fresh! If you don't have pumpkin puree, you can use homemade alternatives. Here are a few options: - Sweet potato puree: Cook and mash sweet potatoes until smooth. - Butternut squash puree: Roast butternut squash and blend until creamy. - Applesauce: Use unsweetened applesauce for a different flavor and moisture. These substitutes work well, but they might change the cake's taste slightly. Yes, you can make this cake ahead of time. Here are some tips: - Bake the cake: Let it cool completely before wrapping it up. - Wrap tightly: Use plastic wrap or aluminum foil to keep it fresh. - Store in the fridge: You can keep it in the fridge for up to five days. This way, you save time on busy days. When stored properly, the cake lasts for about five days. Here’s how to keep it fresh: - Room temperature: Store in an airtight container for up to three days. - Refrigeration: Keeps well for about five days in the fridge. If you want it to last longer, consider freezing it. This cake can be modified for different diets. Here’s what to know: - Nut allergies: Omit pecans or replace them with seeds. - Gluten-free: Use a gluten-free flour blend instead of all-purpose flour. - Vegan: Replace eggs with flax eggs or unsweetened applesauce. These swaps can help meet various dietary needs. In this post, we covered the ingredients and steps to make pumpkin pecan coffee cake. We explored baking tips, variations, and smart storage methods. With these easy instructions, you can create a delicious treat perfect for any occasion. I encourage you to experiment with flavors, swap ingredients, and customize the cake to your taste. Remember, the joy of baking comes from sharing your creations with others. Enjoy your baking journey and make it fun!

Pumpkin Pecan Coffee Cake

Indulge in the ultimate fall treat with this Pumpkin Pecan Coffee Cake recipe! This delightfully moist cake combines creamy pumpkin puree and crunchy pecans for a flavorful dessert that's perfect for any occasion. Learn how to create this scrumptious cake topped with a sweet glaze that will impress your family and friends. Click through to explore the full recipe and bring this seasonal delight to your kitchen today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

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

1/2 cup pecans, chopped

1/2 cup powdered sugar (for glaze)

1-2 tablespoons milk (for glaze)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Beat in the eggs one at a time, then add the pumpkin puree and vanilla extract. Mix until well combined.

        In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

          Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix; it’s okay if there are a few lumps.

            Fold in the chopped pecans gently into the batter.

              Pour the batter into the prepared baking pan, spreading it evenly.

                Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  While the cake is baking, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth. Adjust milk as necessary for desired consistency.

                    Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10-15 minutes before transferring to a wire rack.

                      Drizzle the glaze over the warm cake before serving.

                        Prep Time, Total Time, Servings: 15 mins | 50 mins | 12 servings

                          - Presentation Tips: Serve the cake sliced on a decorative plate, dusted lightly with additional powdered sugar and garnished with a few whole pecans on top for added flair. Enjoy with a cup of coffee!