![- 2 cups all-purpose flour - 1 cup sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 cup chopped pecans The base of this coffee cake is simple. I use all-purpose flour for a soft texture. The sugar sweetens it just right. Baking powder and baking soda help it rise. A mix of ground cinnamon and nutmeg adds warmth. Salt balances the flavors. Canned pumpkin puree gives it that rich, fall taste. Oil keeps it moist, while eggs bind everything. Finally, I fold in chopped pecans for crunch. - ½ cup all-purpose flour - ½ cup brown sugar - 1 teaspoon ground cinnamon - ¼ cup cold unsalted butter, cubed - ½ cup chopped pecans The streusel topping makes this cake special. I blend flour and brown sugar for sweetness. A touch of cinnamon brings out the spices. Cold butter adds richness. I mix it until it's crumbly, then add more chopped pecans for that nutty flavor. This topping pairs perfectly with the cake below. Check out the [Full Recipe] to start baking and enjoy this delightful treat! - Preheat your oven to 350°F (175°C) and grease a baking pan. - In a large mixing bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. - In another bowl, mix 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract until smooth. - Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Be careful not to overmix. - Fold in 1 cup of chopped pecans. - Pour the batter into the prepared baking pan, spreading it evenly. - For the streusel topping, mix ½ cup of flour, ½ cup of brown sugar, and 1 teaspoon of cinnamon with ¼ cup of cold butter until crumbly. Fold in ½ cup of chopped pecans. - Sprinkle the streusel topping evenly over the batter in the pan. - Bake in the preheated oven for 30-35 minutes. Check with a toothpick to see if it comes out clean. - Allow the coffee cake to cool in the pan for about 10-15 minutes before slicing and serving. Enjoy this Pumpkin Pecan Streusel Coffee Cake with a warm cup of coffee! For the full recipe, check out the details above. - Avoid overmixing the batter: When you mix the wet and dry ingredients, stir until just combined. Overmixing makes the cake tough. - How to check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. - Ideas for presentation: Serve the coffee cake warm with a sprinkle of powdered sugar. A dollop of whipped cream adds a nice touch. - Pairing with beverages: This cake pairs well with coffee or a warm spiced tea. The flavors of pumpkin and pecans shine with these drinks. - Best mixing bowls and baking pans: Use a large mixing bowl for the batter. A 9x13 inch baking pan works best for even baking. - Recommended utensils for preparation: A whisk and spatula are great for mixing. A pastry cutter helps make the streusel topping. This Pumpkin Pecan Streusel Coffee Cake will impress your guests with its flavor and looks. For the complete details, check the Full Recipe! {{image_2}} You can easily make this coffee cake fit your diet. For gluten-free options, swap the all-purpose flour with a gluten-free blend. Many brands offer good mixes that work well in baking. For those who follow a vegan diet, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also substitute vegetable oil with applesauce for a lighter touch. Want to change things up? Add chocolate chips for a sweet twist. They melt beautifully and add richness. You could also stir in cranberries for a tart bite that balances the sweetness. For the streusel topping, try using walnuts or almonds instead of pecans. Each nut brings a new texture and flavor profile that can surprise your taste buds. Fall flavors take this cake to another level. You can add fresh apple chunks or diced pears for a fruity touch. Cinnamon and nutmeg pair well with these fruits. Another option is to include ginger or clove for an extra kick. These spices add warmth and make your kitchen smell amazing while it bakes. Enjoy experimenting with these ideas! For the complete recipe, check out the [Full Recipe]. To keep your pumpkin pecan streusel coffee cake fresh, follow these tips: - Store in an airtight container. - Place a piece of parchment paper between layers to prevent sticking. - Keep it at room temperature for up to three days. - For longer storage, refrigerate it. I recommend using a glass container with a tight seal. Glass helps reduce odors and keeps your cake moist. You can freeze your coffee cake for later. Here’s how: - Wrap the cake tightly in plastic wrap. - Place it in a freezer-safe bag or container. - Label it with the date and type of cake. For best taste, eat it within three months. To reheat, thaw overnight in the fridge. Then warm it in the oven at 350°F (175°C) for about 10-15 minutes. This method keeps the cake flavorful and soft. Enjoy your treat anytime! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it's smooth, like canned pumpkin. Fresh pumpkin has a great taste and works well in this recipe. How long will the coffee cake stay fresh? The coffee cake stays fresh for about 3 to 4 days at room temperature. Keep it covered to avoid drying out. You can also refrigerate it for longer freshness. Can I make this recipe ahead of time? Yes, you can make this coffee cake ahead of time. Bake it, then store it at room temperature for a few days. You can also freeze it for up to 3 months. Just let it cool before wrapping tightly. What if my coffee cake is too dry? If your coffee cake is dry, it might have baked too long. Next time, check it a few minutes early. You can also try adding a little more oil or pumpkin puree to the batter. How to fix burnt edges on the cake? If the edges burn, try lowering the oven temperature next time. You can also place a piece of foil around the edges while baking. This shields them from direct heat. What can I use instead of pecans? You can use walnuts or almonds if you don’t have pecans. Both nuts add great flavor and texture. You can also skip nuts if you prefer a nut-free version. Can I replace sugar with a sugar alternative? Yes, you can replace sugar with a sugar alternative. Look for options like stevia or monk fruit. Just check the package for the right amount to use. This blog post shared a simple recipe for delicious coffee cake. You learned about the key ingredients, step-by-step baking instructions, and useful tips to perfect your dish. Don't forget the fun variations and storage options to keep your cake fresh. With these insights, you can bake with confidence. Experiment with flavors and enjoy the process. Happy baking!](https://juliesdish.com/wp-content/uploads/2025/07/e3e0dcf3-e7a2-4bdf-b4b9-793ba5574b64-768x768.webp)
Get ready to indulge in a cozy slice of fall! This Pumpkin Pecan Streusel Coffee Cake recipe combines warm spices, sweet pumpkin, and crunchy pecans for a delightful treat. Perfect for breakfast, dessert, or any time you need a sweet pick-me-up, this cake is easy to make. Follow my simple steps to create a delicious masterpiece that will impress your family and friends. Let’s dive into the ingredients and get baking!
Ingredients
Primary Ingredients
– 2 cups all-purpose flour
– 1 cup sugar
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
– 1 cup canned pumpkin puree
– ½ cup vegetable oil
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pecans
The base of this coffee cake is simple. I use all-purpose flour for a soft texture. The sugar sweetens it just right. Baking powder and baking soda help it rise. A mix of ground cinnamon and nutmeg adds warmth. Salt balances the flavors. Canned pumpkin puree gives it that rich, fall taste. Oil keeps it moist, while eggs bind everything. Finally, I fold in chopped pecans for crunch.
Streusel Topping Ingredients
– ½ cup all-purpose flour
– ½ cup brown sugar
– 1 teaspoon ground cinnamon
– ¼ cup cold unsalted butter, cubed
– ½ cup chopped pecans
The streusel topping makes this cake special. I blend flour and brown sugar for sweetness. A touch of cinnamon brings out the spices. Cold butter adds richness. I mix it until it’s crumbly, then add more chopped pecans for that nutty flavor. This topping pairs perfectly with the cake below.
Check out the [Full Recipe] to start baking and enjoy this delightful treat!
Step-by-Step Instructions
Preparation Steps
– Preheat your oven to 350°F (175°C) and grease a baking pan.
– In a large mixing bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt.
– In another bowl, mix 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract until smooth.
Mixing and Baking
– Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Be careful not to overmix.
– Fold in 1 cup of chopped pecans.
– Pour the batter into the prepared baking pan, spreading it evenly.
– For the streusel topping, mix ½ cup of flour, ½ cup of brown sugar, and 1 teaspoon of cinnamon with ¼ cup of cold butter until crumbly. Fold in ½ cup of chopped pecans.
– Sprinkle the streusel topping evenly over the batter in the pan.
Baking and Cooling
– Bake in the preheated oven for 30-35 minutes. Check with a toothpick to see if it comes out clean.
– Allow the coffee cake to cool in the pan for about 10-15 minutes before slicing and serving.
Enjoy this Pumpkin Pecan Streusel Coffee Cake with a warm cup of coffee! For the full recipe, check out the details above.
Tips & Tricks
Baking Tips
– Avoid overmixing the batter: When you mix the wet and dry ingredients, stir until just combined. Overmixing makes the cake tough.
– How to check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Serving Suggestions
– Ideas for presentation: Serve the coffee cake warm with a sprinkle of powdered sugar. A dollop of whipped cream adds a nice touch.
– Pairing with beverages: This cake pairs well with coffee or a warm spiced tea. The flavors of pumpkin and pecans shine with these drinks.
Equipment Recommendations
– Best mixing bowls and baking pans: Use a large mixing bowl for the batter. A 9×13 inch baking pan works best for even baking.
– Recommended utensils for preparation: A whisk and spatula are great for mixing. A pastry cutter helps make the streusel topping.
This Pumpkin Pecan Streusel Coffee Cake will impress your guests with its flavor and looks. For the complete details, check the Full Recipe!
Variations
Dietary Adjustments
You can easily make this coffee cake fit your diet. For gluten-free options, swap the all-purpose flour with a gluten-free blend. Many brands offer good mixes that work well in baking. For those who follow a vegan diet, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also substitute vegetable oil with applesauce for a lighter touch.
Flavor Variations
Want to change things up? Add chocolate chips for a sweet twist. They melt beautifully and add richness. You could also stir in cranberries for a tart bite that balances the sweetness. For the streusel topping, try using walnuts or almonds instead of pecans. Each nut brings a new texture and flavor profile that can surprise your taste buds.
Seasonal Twists
Fall flavors take this cake to another level. You can add fresh apple chunks or diced pears for a fruity touch. Cinnamon and nutmeg pair well with these fruits. Another option is to include ginger or clove for an extra kick. These spices add warmth and make your kitchen smell amazing while it bakes. Enjoy experimenting with these ideas! For the complete recipe, check out the [Full Recipe].
Storage Info
Storing Leftovers
To keep your pumpkin pecan streusel coffee cake fresh, follow these tips:
– Store in an airtight container.
– Place a piece of parchment paper between layers to prevent sticking.
– Keep it at room temperature for up to three days.
– For longer storage, refrigerate it.
I recommend using a glass container with a tight seal. Glass helps reduce odors and keeps your cake moist.
Freezing Instructions
You can freeze your coffee cake for later. Here’s how:
– Wrap the cake tightly in plastic wrap.
– Place it in a freezer-safe bag or container.
– Label it with the date and type of cake.
For best taste, eat it within three months. To reheat, thaw overnight in the fridge. Then warm it in the oven at 350°F (175°C) for about 10-15 minutes. This method keeps the cake flavorful and soft. Enjoy your treat anytime!
FAQs
Common Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it’s smooth, like canned pumpkin. Fresh pumpkin has a great taste and works well in this recipe.
How long will the coffee cake stay fresh?
The coffee cake stays fresh for about 3 to 4 days at room temperature. Keep it covered to avoid drying out. You can also refrigerate it for longer freshness.
Can I make this recipe ahead of time?
Yes, you can make this coffee cake ahead of time. Bake it, then store it at room temperature for a few days. You can also freeze it for up to 3 months. Just let it cool before wrapping tightly.
Tips for First-Time Bakers
What if my coffee cake is too dry?
If your coffee cake is dry, it might have baked too long. Next time, check it a few minutes early. You can also try adding a little more oil or pumpkin puree to the batter.
How to fix burnt edges on the cake?
If the edges burn, try lowering the oven temperature next time. You can also place a piece of foil around the edges while baking. This shields them from direct heat.
Ingredient Substitution
What can I use instead of pecans?
You can use walnuts or almonds if you don’t have pecans. Both nuts add great flavor and texture. You can also skip nuts if you prefer a nut-free version.
Can I replace sugar with a sugar alternative?
Yes, you can replace sugar with a sugar alternative. Look for options like stevia or monk fruit. Just check the package for the right amount to use.
This blog post shared a simple recipe for delicious coffee cake. You learned about the key ingredients, step-by-step baking instructions, and useful tips to perfect your dish. Don’t forget the fun variations and storage options to keep your cake fresh.
With these insights, you can bake with confidence. Experiment with flavors and enjoy the process. Happy baking!
![- 2 cups all-purpose flour - 1 cup sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup canned pumpkin puree - ½ cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 cup chopped pecans The base of this coffee cake is simple. I use all-purpose flour for a soft texture. The sugar sweetens it just right. Baking powder and baking soda help it rise. A mix of ground cinnamon and nutmeg adds warmth. Salt balances the flavors. Canned pumpkin puree gives it that rich, fall taste. Oil keeps it moist, while eggs bind everything. Finally, I fold in chopped pecans for crunch. - ½ cup all-purpose flour - ½ cup brown sugar - 1 teaspoon ground cinnamon - ¼ cup cold unsalted butter, cubed - ½ cup chopped pecans The streusel topping makes this cake special. I blend flour and brown sugar for sweetness. A touch of cinnamon brings out the spices. Cold butter adds richness. I mix it until it's crumbly, then add more chopped pecans for that nutty flavor. This topping pairs perfectly with the cake below. Check out the [Full Recipe] to start baking and enjoy this delightful treat! - Preheat your oven to 350°F (175°C) and grease a baking pan. - In a large mixing bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. - In another bowl, mix 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract until smooth. - Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Be careful not to overmix. - Fold in 1 cup of chopped pecans. - Pour the batter into the prepared baking pan, spreading it evenly. - For the streusel topping, mix ½ cup of flour, ½ cup of brown sugar, and 1 teaspoon of cinnamon with ¼ cup of cold butter until crumbly. Fold in ½ cup of chopped pecans. - Sprinkle the streusel topping evenly over the batter in the pan. - Bake in the preheated oven for 30-35 minutes. Check with a toothpick to see if it comes out clean. - Allow the coffee cake to cool in the pan for about 10-15 minutes before slicing and serving. Enjoy this Pumpkin Pecan Streusel Coffee Cake with a warm cup of coffee! For the full recipe, check out the details above. - Avoid overmixing the batter: When you mix the wet and dry ingredients, stir until just combined. Overmixing makes the cake tough. - How to check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. - Ideas for presentation: Serve the coffee cake warm with a sprinkle of powdered sugar. A dollop of whipped cream adds a nice touch. - Pairing with beverages: This cake pairs well with coffee or a warm spiced tea. The flavors of pumpkin and pecans shine with these drinks. - Best mixing bowls and baking pans: Use a large mixing bowl for the batter. A 9x13 inch baking pan works best for even baking. - Recommended utensils for preparation: A whisk and spatula are great for mixing. A pastry cutter helps make the streusel topping. This Pumpkin Pecan Streusel Coffee Cake will impress your guests with its flavor and looks. For the complete details, check the Full Recipe! {{image_2}} You can easily make this coffee cake fit your diet. For gluten-free options, swap the all-purpose flour with a gluten-free blend. Many brands offer good mixes that work well in baking. For those who follow a vegan diet, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also substitute vegetable oil with applesauce for a lighter touch. Want to change things up? Add chocolate chips for a sweet twist. They melt beautifully and add richness. You could also stir in cranberries for a tart bite that balances the sweetness. For the streusel topping, try using walnuts or almonds instead of pecans. Each nut brings a new texture and flavor profile that can surprise your taste buds. Fall flavors take this cake to another level. You can add fresh apple chunks or diced pears for a fruity touch. Cinnamon and nutmeg pair well with these fruits. Another option is to include ginger or clove for an extra kick. These spices add warmth and make your kitchen smell amazing while it bakes. Enjoy experimenting with these ideas! For the complete recipe, check out the [Full Recipe]. To keep your pumpkin pecan streusel coffee cake fresh, follow these tips: - Store in an airtight container. - Place a piece of parchment paper between layers to prevent sticking. - Keep it at room temperature for up to three days. - For longer storage, refrigerate it. I recommend using a glass container with a tight seal. Glass helps reduce odors and keeps your cake moist. You can freeze your coffee cake for later. Here’s how: - Wrap the cake tightly in plastic wrap. - Place it in a freezer-safe bag or container. - Label it with the date and type of cake. For best taste, eat it within three months. To reheat, thaw overnight in the fridge. Then warm it in the oven at 350°F (175°C) for about 10-15 minutes. This method keeps the cake flavorful and soft. Enjoy your treat anytime! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it's smooth, like canned pumpkin. Fresh pumpkin has a great taste and works well in this recipe. How long will the coffee cake stay fresh? The coffee cake stays fresh for about 3 to 4 days at room temperature. Keep it covered to avoid drying out. You can also refrigerate it for longer freshness. Can I make this recipe ahead of time? Yes, you can make this coffee cake ahead of time. Bake it, then store it at room temperature for a few days. You can also freeze it for up to 3 months. Just let it cool before wrapping tightly. What if my coffee cake is too dry? If your coffee cake is dry, it might have baked too long. Next time, check it a few minutes early. You can also try adding a little more oil or pumpkin puree to the batter. How to fix burnt edges on the cake? If the edges burn, try lowering the oven temperature next time. You can also place a piece of foil around the edges while baking. This shields them from direct heat. What can I use instead of pecans? You can use walnuts or almonds if you don’t have pecans. Both nuts add great flavor and texture. You can also skip nuts if you prefer a nut-free version. Can I replace sugar with a sugar alternative? Yes, you can replace sugar with a sugar alternative. Look for options like stevia or monk fruit. Just check the package for the right amount to use. This blog post shared a simple recipe for delicious coffee cake. You learned about the key ingredients, step-by-step baking instructions, and useful tips to perfect your dish. Don't forget the fun variations and storage options to keep your cake fresh. With these insights, you can bake with confidence. Experiment with flavors and enjoy the process. Happy baking!](https://juliesdish.com/wp-content/uploads/2025/07/e3e0dcf3-e7a2-4bdf-b4b9-793ba5574b64-250x250.webp)
