Description

This Pecan Pumpkin Coffee Cake combines the warm flavors of pumpkin and spices with a crunchy pecan crumb topping, making it the perfect treat for fall mornings or cozy gatherings. Moist and tender, this coffee cake is elevated by its rich pumpkin puree and a delightful blend of cinnamon, nutmeg, cloves, and ginger, topped with a buttery pecan streusel.

Ingredients

Dry Ingredients

3 cups all-purpose flour
3 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Wet Ingredients

½ cup vegetable oil
1 ½ cups brown sugar
3 large eggs
3 tsp vanilla extract
15-ounce can pumpkin puree (Libby’s recommended)
½ cup sour cream

Crumb Topping

½ cup butter, softened
1 cup brown sugar
⅓ cup all-purpose flour
2 tsp ground cinnamon
1 cup chopped pecans

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and flouring it to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt to ensure even distribution of spices and leavening agents.
Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, brown sugar, eggs, vanilla extract, pumpkin puree, and sour cream until the mixture is smooth and well combined.
Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Pour Batter: Pour the batter evenly into the prepared baking pan, making sure the surface is smooth for even baking.
Make Crumb Topping: In a medium bowl, combine the softened butter, brown sugar, flour, and cinnamon. Use a fork or your fingers to mix until crumbly, then stir in the chopped pecans to add crunch and flavor.
Add Crumb Topping: Sprinkle the crumb topping evenly over the cake batter, covering the surface completely.
Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and Serve: Allow the cake to cool in the pan before slicing. Serve warm or at room temperature for a delicious treat.

Notes

Use Libby’s canned pumpkin puree for the best flavor and consistency.
Do not overmix the batter to avoid a dense cake.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For added flavor, sprinkle a pinch of sea salt on top of the crumb topping before baking.
To make it dairy-free, substitute the sour cream with coconut yogurt and use a vegan butter alternative.