Pumpkin Pecan Coffee Cake

$- 1 cup canned pumpkin puree - ½ cup granulated sugar - ¼ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs, at room temperature I always start with canned pumpkin puree. It gives the cake a rich, smooth texture. Next, I mix granulated and brown sugars. This blend brings out the sweet flavor. Vegetable oil keeps the cake moist, and eggs help bind everything together. - ½ cup chopped pecans (plus additional for topping) - ¼ cup powdered sugar (for dusting) Chopped pecans add a nice crunch. They really enhance the flavor of the pumpkin. I like to dust the top with powdered sugar. It makes the cake look fancy and adds a sweet touch. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt All-purpose flour is key for structure. Baking powder and baking soda help the cake rise. Ground cinnamon and nutmeg bring warm, cozy flavors that scream fall. The salt balances the sweetness and enhances all the flavors. 1. Preheat the oven and prepare the cake pan. Set your oven to 350°F (175°C). Grab a 9-inch round cake pan. Grease it with butter or spray. For easy removal later, coat it with flour or line the bottom with parchment paper. 2. Mix the wet ingredients thoroughly. In a large bowl, add 1 cup of canned pumpkin puree, ½ cup of granulated sugar, ¼ cup of brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk these until smooth. 1. Sift dry ingredients for even consistency. In another bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. This helps mix them well. 2. Incorporate dry ingredients into the wet mixture. Gradually add the dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the cake light. 1. Pour batter into the prepared pan and add toppings. Pour the batter into your pan. Smooth the top with a spatula. Sprinkle some chopped pecans on top for crunch and looks. 2. Check for doneness and cooling instructions. Bake for 30 to 35 minutes. To check, insert a toothpick in the center. It should come out clean. Once done, let the cake cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. Dust the top with powdered sugar for a sweet finish. To make a light and fluffy cake, avoid overmixing the batter. When you stir the wet and dry ingredients, mix gently. You want to combine them, but not too much. A few lumps are fine. Overmixing makes the cake dense and heavy. Knowing when your cake is done is key. Insert a toothpick into the center. If it comes out clean, your cake is ready. If it has batter on it, bake a little longer. Keep a close eye on the time. For an elegant touch, serve your cake on a colorful plate. A nice plate makes the cake look extra special. You can also add a sprinkle of powdered sugar on top. This gives a sweet look and taste. Enhance the flavor with whipped cream or spices. A dollop of whipped cream adds creaminess. You could also dust some ground cinnamon or nutmeg on top. These flavors pair well with pumpkin. Use a 9-inch round cake pan for best results. A non-stick pan works great. It helps the cake come out easily after baking. Greasing and lining the pan with parchment paper also helps. Accurate measuring of ingredients is important. Use a scale for dry ingredients when possible. It ensures you have the right amounts. This makes a big difference in your cake's texture and taste. {{image_4}} You can make your pumpkin pecan coffee cake even better. Try adding spices like ginger or cloves. These spices add warmth and depth. You can also mix in chocolate chips or dried fruits. This gives the cake extra sweetness and fun texture. Each bite will surprise your taste buds. Want to make this cake gluten-free? Simply swap all-purpose flour for a gluten-free blend. Make sure it works well for baking. If you prefer a vegan cake, you can replace the eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. For the vegetable oil, you can use applesauce. This keeps it moist and light. Pair your cake with a hot cup of coffee or tea. The warm drink will enhance the flavors. You can also create a dessert platter. Add cookies, fruits, or a slice of pumpkin pie. This makes a lovely treat for gatherings. Your guests will enjoy the variety! To keep your pumpkin pecan coffee cake fresh, cool it first. Place it on a wire rack. After it cools, store it in an airtight container. This keeps moisture in and air out. If you don’t have a container, wrap it tightly in plastic wrap. Avoid storing it in the fridge as it can dry out. Want to save some for later? Cut the cake into slices. Wrap each slice in plastic wrap. Then place them in a freezer-safe bag. This helps keep the cake tasty. To thaw, take a slice out and leave it at room temperature. You can also use the microwave for a quick thaw. Just heat it for about 15 seconds. At room temperature, the cake lasts about three days. Look for signs of spoilage. If it smells off or has a strange texture, it’s best to toss it. Mold is another clear sign that the cake is no longer good. Enjoy this festive treat while it’s fresh! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Cook the pumpkin first, then puree it. This makes a great substitute for canned pumpkin puree. How to adjust baking time for different pan sizes? For a larger pan, reduce the baking time. For a smaller pan, increase the time. Always check with a toothpick to see if the cake is done. What to do if the cake is too dense? If your cake is dense, it may be from overmixing. Next time, mix just until combined. Also, check your baking powder and baking soda for freshness. How to fix a cake that doesn’t rise properly? If your cake doesn’t rise, it may need more leavening agents. Ensure your baking powder and baking soda are not expired. Also, avoid opening the oven door too early. Suggested beverages to accompany the cake This cake pairs well with coffee or spiced chai. You can also enjoy it with a glass of apple cider. Links to related recipes or articles Explore other fall treats like apple crisp or pecan pie. These recipes complement pumpkin pecan coffee cake perfectly. This blog post covered how to bake a delicious pumpkin cake. You learned about essential and optional ingredients, like pumpkin puree and pecans. I shared step-by-step instructions, tips for perfecting your cake, and variations to try. Remember, baking is both a science and an art. Use these tips to impress your family and friends. With practice, you will master this recipe and create delightful treats every time. Enjoy baking and sharing your pumpkin cake!$

Indulge in the flavors of fall with this delicious Pumpkin Pecan Coffee Cake recipe! Made with wholesome ingredients like pumpkin puree and topped with crunchy pecans, this cake is perfect for your coffee breaks or dessert gatherings. Easy to make and delightful to eat, it will satisfy your sweet tooth and warm your heart. Click through to discover step-by-step instructions and make this tasty treat for your loved ones!

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Ingredients

1 cup canned pumpkin puree

½ cup granulated sugar

¼ cup packed brown sugar

½ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

½ cup chopped pecans (plus additional for topping)

¼ cup powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or cooking spray, then coat with flour or line the bottom with parchment paper for easy removal later.

In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together vigorously until the mixture is smooth and well-blended.

In a separate bowl, sift the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt together to ensure a uniform dry mixture.

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be sure not to overmix, which can lead to a denser cake.

Carefully fold in the chopped pecans, distributing them evenly throughout the batter to add delightful texture.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle additional chopped pecans over the surface for a nice crunch and decorative look.

Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is done.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely.

Once the cake has completely cooled, finish by dusting the top with powdered sugar for a sweet and visually appealing touch.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 slices

- Presentation Tips: Serve your pumpkin pecan coffee cake on a colorful plate. For a festive touch, add a slice of pumpkin pie spice or a generous dollop of whipped cream alongside the cake. This delightful treat is perfect for a cozy coffee break or an inviting dessert at gatherings!