![- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 3/4 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1/4 cup milk - 1 teaspoon vanilla extract For the Pecan Streusel Topping: - 1/2 cup all-purpose flour - 1/2 cup chopped pecans - 1/2 cup brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted The flour gives structure to the cake. I prefer all-purpose flour for a light texture. Baking powder and baking soda help the cake rise, making it fluffy. Ground cinnamon and nutmeg add warm spices that remind us of fall. Salt balances the sweetness in this treat. I use granulated sugar for sweetness and brown sugar for a rich, caramel flavor. The unsalted butter keeps the cake moist and adds a creamy taste. Eggs act as a binder, helping to hold everything together. Canned pumpkin puree gives moisture and a lovely pumpkin flavor. Milk helps mix and keep the batter smooth, while vanilla extract adds a nice touch of sweetness. For the pecan streusel topping, I use more flour, chopped pecans for crunch, and brown sugar for sweetness. Ground cinnamon in the streusel brings the flavors together, while melted butter makes it crumbly. If you need a gluten-free option, substitute the all-purpose flour with a gluten-free blend. For a dairy-free cake, use coconut oil instead of butter and almond milk for the milk. You can also replace eggs with flax eggs. To make a vegan version, use a plant-based butter and skip the eggs. If you want less sugar, try using a sugar substitute or applesauce. First, set your oven to 350°F (175°C). This is the perfect temperature for baking. While it heats up, grab a 9x13 inch baking pan. Grease it well with butter and sprinkle flour all around. This step helps the cake come out easily after baking. In a medium bowl, mix the dry ingredients. Combine 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. Stir these together and set aside. In a larger bowl, beat 1/2 cup of softened butter and 3/4 cup of granulated sugar with an electric mixer. Once it’s light and fluffy, add 1/2 cup of brown sugar. Mix well. Next, add 2 large eggs one at a time. Then, mix in 1 cup of pumpkin puree, 1/4 cup of milk, and 1 teaspoon of vanilla extract until smooth. In another bowl, make the streusel topping. Mix 1/2 cup of flour, 1/2 cup of chopped pecans, and 1/2 cup of brown sugar together. Sprinkle in 1/2 teaspoon of ground cinnamon. Pour in 1/4 cup of melted butter and mix until it looks crumbly. This topping will add a nice crunch. Now, it's time to layer everything. Pour half of the coffee cake batter into your prepared pan. Then, sprinkle half of the streusel topping on top. Pour the rest of the batter over this layer. Finish by adding the remaining streusel topping. Bake in your preheated oven for 35-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10-15 minutes before slicing. Enjoy it warm or at room temperature. For the complete recipe, check the Full Recipe. To make a great Pumpkin Pecan Streusel Coffee Cake, follow these steps: - Use fresh ingredients: Fresh baking powder and spices make a big difference. - Measure flour correctly: Spoon flour into the cup and level it off for accuracy. - Preheat your oven: Always preheat for even baking. This step is key. - Grease the pan: Use butter or cooking spray to prevent sticking. A fluffy cake is all about mixing. Here are my tips: - Cream butter and sugars well: Mix them until light and fluffy. This adds air. - Don’t overmix the batter: Stop mixing as soon as it comes together. A few lumps are fine. - Use room temperature eggs: They mix better and help the batter rise. Pair this coffee cake with your favorite drinks or snacks. Here are my ideas: - Coffee or tea: The warm spices complement both drinks. - Vanilla ice cream: A scoop on the side adds a delightful contrast. - Fresh fruit: Slices of apple or pear enhance flavors and add freshness. For a full recipe, check the [Full Recipe]. {{image_2}} You can easily make this coffee cake gluten-free. Just swap the all-purpose flour for a gluten-free blend. Many brands offer mixes that work great in baking. Make sure the mix has a good balance of starches and flours for the best results. This change keeps the cake light and fluffy. Always check the label to ensure it is gluten-free. Want to switch things up? You can add chocolate chips to the batter. Chocolate pairs well with pumpkin and pecans. Just fold in about 1 cup of semi-sweet chocolate chips. If you prefer a nutty twist, try swapping pecans for walnuts or almonds. Each nut adds its own flavor and crunch. For a spicier kick, add a pinch of ginger or cloves to the batter. This will enhance the warmth of the pumpkin. While pecans are great, you can explore other toppings. Try oats for a chewy texture. Mixing oats with brown sugar creates a nice crunch. You can also use coconut flakes for a tropical twist. If you want a sweeter finish, drizzle some caramel sauce over the warm cake. It adds a rich layer of flavor that is hard to resist. For a simpler option, just sprinkle powdered sugar on top before serving. Each variation offers a new way to enjoy this delicious treat. For complete details on making this cake, check out the Full Recipe. To keep your coffee cake fresh, store it in an airtight container. Place a paper towel inside to absorb any moisture. This will help keep the texture nice. You can store it at room temperature for up to three days. If you need to keep it longer, the fridge is a good option. Just remember, it might dry out a bit in the fridge. Freezing is a great way to save extra coffee cake. First, let the cake cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag or container. Label it with the date. You can freeze the cake for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Heat it for about 10-15 minutes. This will warm it up while keeping it soft. You can also use the microwave for quick reheating. Heat on medium for about 20-30 seconds. Be careful not to overheat, or it may become tough. Enjoy your warm slice with a nice cup of coffee! For the full recipe, check out the provided details. You can swap some ingredients for healthier options. Use whole wheat flour instead of all-purpose flour. This increases fiber. You can also reduce sugar by using a sugar substitute or less granulated sugar. For a lighter version, use unsweetened applesauce in place of butter. This will keep the cake moist while lowering fat content. Yes, you can prepare this coffee cake in advance. Bake the cake and let it cool completely. Wrap it well in plastic wrap or foil. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just remember to thaw it in the fridge overnight before serving. To keep your coffee cake moist, do not overmix the batter. A few lumps are okay. Use fresh pumpkin puree for best results. Additionally, avoid overbaking. Check the cake a few minutes early with a toothpick. If it comes out clean, it's ready. Finally, don’t forget to let the cake cool in the pan for a bit before serving. This helps retain moisture. For the full recipe, check out the Pumpkin Pecan Streusel Coffee Cake section above! This blog post covered everything you need to know about making Pumpkin Pecan Streusel Coffee Cake. We explored the key ingredients and their roles, shared step-by-step baking instructions, and offered tips for the perfect texture and flavor. You now have ideas for variations and clear storage instructions. Remember, this cake is versatile and can adapt to your needs. Enjoy baking, sharing, and savoring this delightful treat!](https://juliesdish.com/wp-content/uploads/2025/07/6b77673b-366a-413c-a5ec-9bbfcdf46b81-768x768.webp)
Looking for a warm, cozy treat? This Pumpkin Pecan Streusel Coffee Cake is just the answer. With layers of spiced pumpkin, crunchy pecans, and a sweet streusel topping, this cake is perfect for any gathering. I’ll guide you through the simple steps to create a delightful dessert that impresses your friends and family. Let’s dive into the delicious details and get baking!
Ingredients
List of Ingredients for Pumpkin Pecan Streusel Coffee Cake
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 3/4 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/4 cup milk
– 1 teaspoon vanilla extract
For the Pecan Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup chopped pecans
– 1/2 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
Detailed Description of Each Ingredient
The flour gives structure to the cake. I prefer all-purpose flour for a light texture. Baking powder and baking soda help the cake rise, making it fluffy. Ground cinnamon and nutmeg add warm spices that remind us of fall. Salt balances the sweetness in this treat.
I use granulated sugar for sweetness and brown sugar for a rich, caramel flavor. The unsalted butter keeps the cake moist and adds a creamy taste. Eggs act as a binder, helping to hold everything together. Canned pumpkin puree gives moisture and a lovely pumpkin flavor. Milk helps mix and keep the batter smooth, while vanilla extract adds a nice touch of sweetness.
For the pecan streusel topping, I use more flour, chopped pecans for crunch, and brown sugar for sweetness. Ground cinnamon in the streusel brings the flavors together, while melted butter makes it crumbly.
Substitutions for Common Ingredients
If you need a gluten-free option, substitute the all-purpose flour with a gluten-free blend. For a dairy-free cake, use coconut oil instead of butter and almond milk for the milk. You can also replace eggs with flax eggs. To make a vegan version, use a plant-based butter and skip the eggs. If you want less sugar, try using a sugar substitute or applesauce.
Step-by-Step Instructions
Prepping the Oven and Baking Pan
First, set your oven to 350°F (175°C). This is the perfect temperature for baking. While it heats up, grab a 9×13 inch baking pan. Grease it well with butter and sprinkle flour all around. This step helps the cake come out easily after baking.
Mixing Dry and Wet Ingredients
In a medium bowl, mix the dry ingredients. Combine 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. Stir these together and set aside. In a larger bowl, beat 1/2 cup of softened butter and 3/4 cup of granulated sugar with an electric mixer. Once it’s light and fluffy, add 1/2 cup of brown sugar. Mix well. Next, add 2 large eggs one at a time. Then, mix in 1 cup of pumpkin puree, 1/4 cup of milk, and 1 teaspoon of vanilla extract until smooth.
Preparing and Layering the Streusel Topping
In another bowl, make the streusel topping. Mix 1/2 cup of flour, 1/2 cup of chopped pecans, and 1/2 cup of brown sugar together. Sprinkle in 1/2 teaspoon of ground cinnamon. Pour in 1/4 cup of melted butter and mix until it looks crumbly. This topping will add a nice crunch.
Baking and Cooling the Coffee Cake
Now, it’s time to layer everything. Pour half of the coffee cake batter into your prepared pan. Then, sprinkle half of the streusel topping on top. Pour the rest of the batter over this layer. Finish by adding the remaining streusel topping. Bake in your preheated oven for 35-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10-15 minutes before slicing. Enjoy it warm or at room temperature. For the complete recipe, check the Full Recipe.
Tips & Tricks
Best Practices for Perfecting the Cake
To make a great Pumpkin Pecan Streusel Coffee Cake, follow these steps:
– Use fresh ingredients: Fresh baking powder and spices make a big difference.
– Measure flour correctly: Spoon flour into the cup and level it off for accuracy.
– Preheat your oven: Always preheat for even baking. This step is key.
– Grease the pan: Use butter or cooking spray to prevent sticking.
How to Achieve a Fluffy Texture
A fluffy cake is all about mixing. Here are my tips:
– Cream butter and sugars well: Mix them until light and fluffy. This adds air.
– Don’t overmix the batter: Stop mixing as soon as it comes together. A few lumps are fine.
– Use room temperature eggs: They mix better and help the batter rise.
Serving Suggestions and Pairings
Pair this coffee cake with your favorite drinks or snacks. Here are my ideas:
– Coffee or tea: The warm spices complement both drinks.
– Vanilla ice cream: A scoop on the side adds a delightful contrast.
– Fresh fruit: Slices of apple or pear enhance flavors and add freshness.
For a full recipe, check the [Full Recipe].
Variations
Gluten-Free Adaptations
You can easily make this coffee cake gluten-free. Just swap the all-purpose flour for a gluten-free blend. Many brands offer mixes that work great in baking. Make sure the mix has a good balance of starches and flours for the best results. This change keeps the cake light and fluffy. Always check the label to ensure it is gluten-free.
Flavor Variations
Want to switch things up? You can add chocolate chips to the batter. Chocolate pairs well with pumpkin and pecans. Just fold in about 1 cup of semi-sweet chocolate chips. If you prefer a nutty twist, try swapping pecans for walnuts or almonds. Each nut adds its own flavor and crunch. For a spicier kick, add a pinch of ginger or cloves to the batter. This will enhance the warmth of the pumpkin.
Alternative Toppings
While pecans are great, you can explore other toppings. Try oats for a chewy texture. Mixing oats with brown sugar creates a nice crunch. You can also use coconut flakes for a tropical twist. If you want a sweeter finish, drizzle some caramel sauce over the warm cake. It adds a rich layer of flavor that is hard to resist. For a simpler option, just sprinkle powdered sugar on top before serving. Each variation offers a new way to enjoy this delicious treat.
For complete details on making this cake, check out the Full Recipe.
Storage Info
How to Store Leftover Coffee Cake
To keep your coffee cake fresh, store it in an airtight container. Place a paper towel inside to absorb any moisture. This will help keep the texture nice. You can store it at room temperature for up to three days. If you need to keep it longer, the fridge is a good option. Just remember, it might dry out a bit in the fridge.
Freezing Instructions for Long-Term Storage
Freezing is a great way to save extra coffee cake. First, let the cake cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag or container. Label it with the date. You can freeze the cake for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight.
Best Practices for Reheating
To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Heat it for about 10-15 minutes. This will warm it up while keeping it soft. You can also use the microwave for quick reheating. Heat on medium for about 20-30 seconds. Be careful not to overheat, or it may become tough. Enjoy your warm slice with a nice cup of coffee! For the full recipe, check out the provided details.
FAQs
How can I make Pumpkin Pecan Streusel Coffee Cake healthier?
You can swap some ingredients for healthier options. Use whole wheat flour instead of all-purpose flour. This increases fiber. You can also reduce sugar by using a sugar substitute or less granulated sugar. For a lighter version, use unsweetened applesauce in place of butter. This will keep the cake moist while lowering fat content.
Can I make this coffee cake ahead of time?
Yes, you can prepare this coffee cake in advance. Bake the cake and let it cool completely. Wrap it well in plastic wrap or foil. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just remember to thaw it in the fridge overnight before serving.
What are some tips to prevent the cake from being too dry?
To keep your coffee cake moist, do not overmix the batter. A few lumps are okay. Use fresh pumpkin puree for best results. Additionally, avoid overbaking. Check the cake a few minutes early with a toothpick. If it comes out clean, it’s ready. Finally, don’t forget to let the cake cool in the pan for a bit before serving. This helps retain moisture.
For the full recipe, check out the Pumpkin Pecan Streusel Coffee Cake section above!
This blog post covered everything you need to know about making Pumpkin Pecan Streusel Coffee Cake. We explored the key ingredients and their roles, shared step-by-step baking instructions, and offered tips for the perfect texture and flavor. You now have ideas for variations and clear storage instructions. Remember, this cake is versatile and can adapt to your needs. Enjoy baking, sharing, and savoring this delightful treat!
![- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 3/4 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1/4 cup milk - 1 teaspoon vanilla extract For the Pecan Streusel Topping: - 1/2 cup all-purpose flour - 1/2 cup chopped pecans - 1/2 cup brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted The flour gives structure to the cake. I prefer all-purpose flour for a light texture. Baking powder and baking soda help the cake rise, making it fluffy. Ground cinnamon and nutmeg add warm spices that remind us of fall. Salt balances the sweetness in this treat. I use granulated sugar for sweetness and brown sugar for a rich, caramel flavor. The unsalted butter keeps the cake moist and adds a creamy taste. Eggs act as a binder, helping to hold everything together. Canned pumpkin puree gives moisture and a lovely pumpkin flavor. Milk helps mix and keep the batter smooth, while vanilla extract adds a nice touch of sweetness. For the pecan streusel topping, I use more flour, chopped pecans for crunch, and brown sugar for sweetness. Ground cinnamon in the streusel brings the flavors together, while melted butter makes it crumbly. If you need a gluten-free option, substitute the all-purpose flour with a gluten-free blend. For a dairy-free cake, use coconut oil instead of butter and almond milk for the milk. You can also replace eggs with flax eggs. To make a vegan version, use a plant-based butter and skip the eggs. If you want less sugar, try using a sugar substitute or applesauce. First, set your oven to 350°F (175°C). This is the perfect temperature for baking. While it heats up, grab a 9x13 inch baking pan. Grease it well with butter and sprinkle flour all around. This step helps the cake come out easily after baking. In a medium bowl, mix the dry ingredients. Combine 2 cups of flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. Stir these together and set aside. In a larger bowl, beat 1/2 cup of softened butter and 3/4 cup of granulated sugar with an electric mixer. Once it’s light and fluffy, add 1/2 cup of brown sugar. Mix well. Next, add 2 large eggs one at a time. Then, mix in 1 cup of pumpkin puree, 1/4 cup of milk, and 1 teaspoon of vanilla extract until smooth. In another bowl, make the streusel topping. Mix 1/2 cup of flour, 1/2 cup of chopped pecans, and 1/2 cup of brown sugar together. Sprinkle in 1/2 teaspoon of ground cinnamon. Pour in 1/4 cup of melted butter and mix until it looks crumbly. This topping will add a nice crunch. Now, it's time to layer everything. Pour half of the coffee cake batter into your prepared pan. Then, sprinkle half of the streusel topping on top. Pour the rest of the batter over this layer. Finish by adding the remaining streusel topping. Bake in your preheated oven for 35-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready! Let it cool in the pan for about 10-15 minutes before slicing. Enjoy it warm or at room temperature. For the complete recipe, check the Full Recipe. To make a great Pumpkin Pecan Streusel Coffee Cake, follow these steps: - Use fresh ingredients: Fresh baking powder and spices make a big difference. - Measure flour correctly: Spoon flour into the cup and level it off for accuracy. - Preheat your oven: Always preheat for even baking. This step is key. - Grease the pan: Use butter or cooking spray to prevent sticking. A fluffy cake is all about mixing. Here are my tips: - Cream butter and sugars well: Mix them until light and fluffy. This adds air. - Don’t overmix the batter: Stop mixing as soon as it comes together. A few lumps are fine. - Use room temperature eggs: They mix better and help the batter rise. Pair this coffee cake with your favorite drinks or snacks. Here are my ideas: - Coffee or tea: The warm spices complement both drinks. - Vanilla ice cream: A scoop on the side adds a delightful contrast. - Fresh fruit: Slices of apple or pear enhance flavors and add freshness. For a full recipe, check the [Full Recipe]. {{image_2}} You can easily make this coffee cake gluten-free. Just swap the all-purpose flour for a gluten-free blend. Many brands offer mixes that work great in baking. Make sure the mix has a good balance of starches and flours for the best results. This change keeps the cake light and fluffy. Always check the label to ensure it is gluten-free. Want to switch things up? You can add chocolate chips to the batter. Chocolate pairs well with pumpkin and pecans. Just fold in about 1 cup of semi-sweet chocolate chips. If you prefer a nutty twist, try swapping pecans for walnuts or almonds. Each nut adds its own flavor and crunch. For a spicier kick, add a pinch of ginger or cloves to the batter. This will enhance the warmth of the pumpkin. While pecans are great, you can explore other toppings. Try oats for a chewy texture. Mixing oats with brown sugar creates a nice crunch. You can also use coconut flakes for a tropical twist. If you want a sweeter finish, drizzle some caramel sauce over the warm cake. It adds a rich layer of flavor that is hard to resist. For a simpler option, just sprinkle powdered sugar on top before serving. Each variation offers a new way to enjoy this delicious treat. For complete details on making this cake, check out the Full Recipe. To keep your coffee cake fresh, store it in an airtight container. Place a paper towel inside to absorb any moisture. This will help keep the texture nice. You can store it at room temperature for up to three days. If you need to keep it longer, the fridge is a good option. Just remember, it might dry out a bit in the fridge. Freezing is a great way to save extra coffee cake. First, let the cake cool completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag or container. Label it with the date. You can freeze the cake for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Heat it for about 10-15 minutes. This will warm it up while keeping it soft. You can also use the microwave for quick reheating. Heat on medium for about 20-30 seconds. Be careful not to overheat, or it may become tough. Enjoy your warm slice with a nice cup of coffee! For the full recipe, check out the provided details. You can swap some ingredients for healthier options. Use whole wheat flour instead of all-purpose flour. This increases fiber. You can also reduce sugar by using a sugar substitute or less granulated sugar. For a lighter version, use unsweetened applesauce in place of butter. This will keep the cake moist while lowering fat content. Yes, you can prepare this coffee cake in advance. Bake the cake and let it cool completely. Wrap it well in plastic wrap or foil. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just remember to thaw it in the fridge overnight before serving. To keep your coffee cake moist, do not overmix the batter. A few lumps are okay. Use fresh pumpkin puree for best results. Additionally, avoid overbaking. Check the cake a few minutes early with a toothpick. If it comes out clean, it's ready. Finally, don’t forget to let the cake cool in the pan for a bit before serving. This helps retain moisture. For the full recipe, check out the Pumpkin Pecan Streusel Coffee Cake section above! This blog post covered everything you need to know about making Pumpkin Pecan Streusel Coffee Cake. We explored the key ingredients and their roles, shared step-by-step baking instructions, and offered tips for the perfect texture and flavor. You now have ideas for variations and clear storage instructions. Remember, this cake is versatile and can adapt to your needs. Enjoy baking, sharing, and savoring this delightful treat!](https://juliesdish.com/wp-content/uploads/2025/07/6b77673b-366a-413c-a5ec-9bbfcdf46b81-250x250.webp)
