Dessertschocolatewithgrace
Pumpkin Coffee Cake
A good reason to eat cake for breakfast, this pumpkin coffee cake has layers of pumpkin cake, cinnamon sugar and pecan streusel.
👥 24 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- whisk
- oven
📝 Preparation Steps
1
In a small bowl, stir together the brown sugar, cinnamon, and pecans. Set aside. In a separate bowl, stir together the flour, brown sugar, cinnamon, and salt. Add the softened butter and gently mix until crumbly. Gently, stir in the pecans. Set aside.
¼ teaspoon cinnamoncinnamon1 teaspoon
2
Preheat oven to 350°F. Grease a 9x13-inch baking pan. In a large bowl, beat together the eggs, sugar, oil, and pumpkin until well combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Add the dry ingredients to the wet and gently stir until well combined.
eggs (room temperature)4baking soda2 teaspoonspumpkin pie spice2 teaspoons
3
Pour half of the batter into the 9x13 inch pan. Sprinkle on the cinnamon sugar layer and then gently spread the remaining batter over the pecans. Sprinkle the streusel mixture on top.
¼ teaspoon cinnamoncinnamon1 teaspoon
4
Bake for ⏱️ 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool at least most of the way before serving. It is good a bit warm. Will keep several days on the counter.
5
Optional Glaze Instructions
6
Stir together the powdered sugar and vanilla extract with just enough milk to form a smooth consistency. Drizzle on cooled cake.
Nutrition Facts
calories
276 kcal
fat Content
11 g
serving Size
1 piece
fiber Content
1 g
sugar Content
25 g
sodium Content
255 mg
protein Content
4 g
cholesterol Content
46 mg
carbohydrate Content
41 g
saturated Fat Content
4 g
unsaturated Fat Content
6 g
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