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- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup chopped pecans (divided) - 1/4 cup powdered sugar (for dusting) The ingredients for this Pumpkin Pecan Coffee Cake bring warm fall flavors to life. The pumpkin puree adds moisture and a rich taste. I love the mix of sugars. Granulated sugar gives sweetness, while brown sugar adds depth. Vegetable oil keeps the cake soft and fluffy. Eggs are key to binding the mix. They help the cake rise nicely and hold its shape. Don’t skip the vanilla extract; it adds a lovely aroma that enhances the flavor. For the dry ingredients, all-purpose flour is the base. Baking powder and baking soda create lift, making the cake light. Ground cinnamon and nutmeg bring warmth and spice, making every bite feel cozy. A touch of salt brings all the flavors together and balances the sweetness. The topping is where the crunch happens. Chopped pecans add a nice texture. When you sprinkle the powdered sugar on top, it gives a sweet finish. This cake is not only tasty; it also looks beautiful when served. First, you need to preheat your oven to 350°F (175°C). This step is key to baking the cake evenly. While the oven heats, grab a 9-inch round cake pan. You can grease it with some vegetable oil or butter. If you prefer, line it with parchment paper. This makes it easier to remove the cake later. In a large mixing bowl, add 1 cup of pumpkin puree, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, and 1/2 cup of vegetable oil. Mix these wet ingredients until smooth. Next, beat in 2 large eggs, one at a time. Then, add 1 teaspoon of vanilla extract. Mix well after each addition. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt. Gradually add this dry mixture to the pumpkin mixture. Stir until just combined. Be careful not to overmix! Finally, gently fold in 3/4 cup of chopped pecans. Now, pour the batter into the prepared cake pan. Smooth the top with a spatula. Sprinkle the remaining 1/4 cup of pecans on top for added crunch. Bake the cake in your preheated oven for 30 to 35 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, the cake is ready. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a lovely finish. This cake pairs perfectly with a warm cup of coffee. Enjoy this tasty fall treat! - Avoiding overmixing: When you mix the batter, do it gently. Stir the dry ingredients into the wet until just combined. This keeps your cake light and fluffy. Overmixing can lead to a dense texture. - Ensuring proper baking time: Bake the cake for 30 to 35 minutes. Check for doneness by inserting a toothpick. If it comes out clean, your cake is ready. Keep an eye on it as ovens can vary. - Adding spices or extracts: Feel free to boost flavors. A dash of ginger or allspice adds warmth. You can also try a bit of almond extract for a unique twist. - Tips for more pecan flavor: Toast your pecans before adding them to the batter. This enhances their flavor and adds a lovely crunch. Use fresh pecans for the best taste. - How to serve it warm: For a cozy treat, serve slices warm. A quick warm-up in the microwave works wonders. It enhances the cake's rich flavors. - Pairing with beverages: This cake pairs perfectly with a hot cup of coffee or tea. The warm spices in the cake blend well with the rich flavors of your drink. Enjoy it with a splash of cream or a sprinkle of cinnamon on top. {{image_2}} Gluten-free options: You can make this cake gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum, which helps with the cake's texture. Vegan modifications: To make this cake vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes until it thickens. Use a plant-based oil instead of vegetable oil to keep it vegan. Adding chocolate chips: For a sweet twist, add chocolate chips. Stir in about 1/2 cup of semi-sweet chocolate chips with the pecans. This adds a rich flavor that pairs well with pumpkin. Incorporating other nuts: You can switch up the nuts in this recipe. Try walnuts or almonds instead of pecans. Each nut will give the cake a unique crunch and flavor. Using butternut squash instead: Butternut squash can replace pumpkin in this recipe. It has a similar taste and texture. Just mash it like you would with pumpkin puree for the same results. Adjusting spices for fall flavors: To boost the fall vibe, add more spices. Consider using ginger or allspice. Just a pinch can enhance the warm, cozy flavors of the cake. You can store leftover pumpkin pecan coffee cake at room temperature or in the fridge. If you plan to eat it within a few days, a cool, dry spot works well. Just cover the cake with plastic wrap or foil to keep it fresh. If you want it to last longer, place it in the fridge. Use an airtight container to prevent it from drying out. To freeze the cake, first, let it cool completely. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. This helps keep the cake moist. When you’re ready to eat, thaw it in the fridge overnight. Reheat slices in the microwave for about 15-20 seconds. Enjoy warm for the best taste! When stored properly, the cake lasts about 3-4 days at room temperature. In the fridge, it can stay fresh for up to a week. If frozen, the cake can last for about 2-3 months. Just remember to check for any signs of freezer burn before serving. Yes, you can use fresh pumpkin. To do this, you need to cook and puree the pumpkin yourself. Roast the pumpkin until soft, then scoop out the flesh and blend until smooth. Use the same amount, one cup, in your recipe. Fresh pumpkin may add a brighter flavor and a little more moisture to your cake. Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. You can also look for a golden-brown top and a firm texture. If the toothpick has wet batter on it, bake for a few more minutes and check again. You can use applesauce or mashed banana. For each egg, use 1/4 cup of applesauce or 1/4 cup of mashed banana. These will keep the cake moist and add a bit of sweetness. Ground flaxseed mixed with water can also work. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water for each egg. Yes, you can adjust the sugar. If you prefer a less sweet cake, use less granulated or brown sugar. You could also add spices like cinnamon or nutmeg to enhance flavor without extra sugar. If you want it sweeter, add more sugar or a natural sweetener like honey or maple syrup. Absolutely! You can make the cake a day or two in advance. Store it in an airtight container at room temperature. For longer storage, refrigerate it. This cake tastes great even after a day or two. Just warm it slightly before serving to bring back its lovely flavors. This blog post covered all the key parts of making a tasty pumpkin cake. You learned about the main ingredients, step-by-step instructions, and helpful baking tips. We discussed a few fun ways to change the recipe to suit your taste. Remember, storing leftovers and freezing the cake can help keep it fresh longer. Try this recipe with a friend or family member for a great time in the kitchen! Enjoy your delicious cake and all the joy it brings.

Pumpkin Pecan Coffee Cake

Fall in love with this delightful Pumpkin Pecan Coffee Cake that combines the warm flavors of pumpkin and spices with crunchy pecans for the perfect treat. Easy to make, this cake is a showstopper for any brunch or dessert table! Learn how to bake this cozy sweet delight that pairs beautifully with your favorite coffee. Click to explore the full recipe and indulge in the autumn spirit with every slice!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 cup chopped pecans (divided)

1/4 cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

      Beat in the eggs one at a time, then add the vanilla extract, mixing well after each addition.

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

          Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.

            Gently fold in 3/4 cup of chopped pecans into the batter.

              Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup of pecans on top.

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

                  Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

                    After the cake has cooled completely, dust the top with powdered sugar for a finishing touch.

                      Prep Time: 15 min | Total Time: 50 min | Servings: 8

                        - Presentation Tips: Serve slices of the cake warm or at room temperature, paired with a hot cup of coffee, and garnish each slice with a sprinkle of extra cinnamon for a cozy touch!