Pumpkin Pecan Coffee Cake
There’s just something cozy about the unforgettable smell of pumpkin anything that makes the busy world slow down just a bit and life’s special little moments even more special. Regardless of the time of year, this Pumpkin Pecan Coffee Cake is the perfect treat to enjoy and share.
3 Reasons to Love this Pumpkin Pecan Coffee Cake:
1. This Pumpkin Pecan Coffee Cake is the perfect combination of wholesome and delicious. Filling without being heavy and flavorful but not too rich.
2. Freeze for later or enjoy fresh out of the oven, this Pumpkin Pecan Coffee Cake is great to make for any occasion.
3. Keep a cake or transition to muffin tins to make the perfect bite-sized take-along Pumpkin Pecan Coffee Muffin snack.
Recipe:
Cake:
2 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup milk
1/2 cup pecan oil
1 teaspoon vanilla
Streusel Topping:
1/2 cup brown sugar
2 tablespoons melted butter
2 tablespoons flour
2 teaspoons cinnamon
1/2 cup farm fresh small pecan pieces
Directions:
1. Preheat oven to 350 degrees.
2. Whisk together dry ingredients in a mixing bowl. Stir in pumpkin puree, milk, pecan oil and vanilla and then mix until well combined.
3. Pour into a lightly greased 9x9 pan.
4. For the topping, combine melted butter, brown sugar, flour, and cinnamon and mix well. Mix in farm fresh pecan pieces. Sprinkle evenly on top of cake batter.
5. Bake for 35-40 minutes or until toothpick inserted in the middle comes out with just a few moist crumbs.
