Pumpkin Pecan Coffee Cake

There is something about the aroma of warm pumpkin spice filling up your house on a rainy fall day. I happened to make this recipe on that kind of day, and basically my senses were very happy. I had never made a coffee cake before, so I had no idea the effort it takes to make one. I now have a different respect for coffee cake. It was fun watching the faces and hearing the expressions of my family and friends when they were relishing in this fine dessert. I heard, “Oh, this is absolutely perfect!”, “This has got to be my favorite dessert of all time.”, “The pecans are such a nice surprise!”, and “I’m speechless.” And I saw eyes rolling in the back of heads, smiles on faces, and mouths filled with big bites of this delicious cake. These comments and expressions pretty much confirmed that I did something right when making my first coffee cake.

This isn’t just any coffee cake either, this is a Pumpkin Pecan Coffee Cake! It literally screams fall. The only change I made to the original recipe is added chopped pecans to the streusel mixture. It was a fabulous addition! Now all I have to say is, Happy Fall!

Ingredients:

For the streusel:

1 cup brown sugar

½ cup granulated sugar

½ teaspoon salt

1 ½ tablespoons cinnamon

1 cup butter, melted

2 ½ cups all purpose flour

1 ½ cups chopped Hamilton Ranches

For the cake:

3 cups all purpose flour

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 tablespoon cinnamon

½ teaspoon salt

1 cup brown sugar

½ cup granulated sugar

1 cup butter, room temperature

2 eggs

2 (15 ounce) cans of pumpkin puree

For the glaze:

½ cup powdered sugar

1 tablespoon milk

 Instructions:

  1. Preheat over to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. To prepare the streusel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined. Stir in pecans.
  3. Stir in the flour. Set aside while you prepare the cake batter.
  4. Add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
  5. Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.
  6. Beat in the eggs and pumpkin until combined.
  7. Add the pumpkin mixture to the flour mixture and stir until just combined.
  8. Spread the cake batter into the prepared pan.
  9. Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. Cover the entire cake and use all the streusel. Trust me, use all the streusel for the most delicious outcome.
  10. Bake for 50 minutes, or until the middle of the cake is done. Use a toothpick to check the center of the cake. If the toothpick come out clean, the cake is done.
  11. Cool completely.
  12. Whisk together the powdered sugar and milk to make the glaze. Drizzle of the top before serving.
  13. Enjoy!

*Thank you bunsinmyoven.com for this amazing winner of a recipe!!