Pumpkin Pecan Coffee Cake Recipe with Streusel Topping

Pumpkin Pecan Coffee Cake

Estimated reading time: 7 minutes

Key takeaways:

• This recipe is optimized for speed, taking about 60 minutes total from prep to cooling, which is nearly 30% faster than many complex cakes.
• Avoiding overmixing the batter and using cold butter for the streusel are the two most critical steps for achieving the perfect texture.
• The recipe is highly adaptable, with easy substitutions provided for gluten-free, dairy-free, and lower-sugar diets.
• Proper cooling for at least 30 minutes is non-negotiable for clean, beautiful slices that don’t fall apart.

Table of Contents

• Ingredients List: Gathering Your Autumn Arsenal
• Timing: Your Path to Pumpkin Perfection
• Step-by-Step Instructions
• Nutritional Information
• Healthier Alternatives for the Recipe
• Serving Suggestions
• Common Mistakes to Avoid
• Storing Tips for the Recipe
• Conclusion
• FAQs

Ingredients List: Gathering Your Autumn Arsenal

This recipe is designed for simplicity without sacrificing an ounce of flavor. Here’s what you’ll need to create this fall sensation. I’ve included substitutions to make it your own.

For the Pecan Streusel Topping:

• 1 cup all-purpose flour
• 3/4 cup packed brown sugar (light or dark both work)
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 cup chopped pecans (toasting them first unlocks a deeper, nutty flavor!)

For the Pumpkin Coffee Cake:

• 2 cups all-purpose flour (for a lighter crumb, you can substitute 1:1 with gluten-free flour blend)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (freshly grated is a game-changer!)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, at room temperature
• 1/2 cup vegetable oil or melted coconut oil
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk, at room temperature (No buttermilk? Make a quick substitute: add 1.5 tsp of lemon juice or white vinegar to 1/2 cup of regular milk and let it sit for 5 minutes)

Timing: Your Path to Pumpkin Perfection

Let’s be real, time is precious. The beauty of this coffee cake is its efficiency. While the average from-scratch cake can take over two hours from prep to cool, this recipe is optimized for a faster bake.

• Preparation Time: 20 minutes (Getting your ingredients measured and prepped is key!)
• Cooking Time: 35-40 minutes
• Total Time: Approximately 60 minutes (plus cooling time). That’s nearly 30% faster than many complex layer cakes, meaning you can go from craving to enjoying in about an hour.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Generously grease a 9×9 inch square baking pan or a 9-inch round springform pan. Lining the bottom with parchment paper ensures a flawless release every single time.

Step 2: Craft the Crunchy Streusel

In a medium bowl, whisk together the 1 cup of flour, 3/4 cup brown sugar, and 1 teaspoon of cinnamon. Add the cold, cubed butter. Using a pastry cutter, your fingers, or a fork, work the butter into the dry ingredients until the mixture resembles coarse, wet sand with some pea-sized lumps. Stir in the chopped pecans. Set this aside—this will be your glorious, crunchy crown.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, and all the warm spices (cinnamon, nutmeg, ginger, cloves). This ensures the leavening agents are evenly distributed for a perfect, even rise. This is a pro tip I always follow for consistently great results.

Step 4: Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk vigorously until the mixture is smooth and homogenous. The rich, amber color is a preview of the deliciousness to come.

Step 5: Bring the Batter Together

Gradually add the dry flour mixture to the wet pumpkin mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed or by hand just until the flour disappears. Do not overmix! A few lumps are perfectly fine; overmixing leads to a tough, dense cake.

Step 6: Layer and Bake

Pour the thick, spiced batter into your prepared pan, spreading it evenly to the edges. Now, generously sprinkle the entire surface with your prepared pecan streusel topping, pressing it down gently so it adheres.
Place the pan in the preheated oven and bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake (avoiding a streusel chunk) comes out clean or with a few moist crumbs.

Step 7: The Crucial Cool Down

Once baked, remove the cake from the oven and place the pan on a wire cooling rack. Allow it to cool in the pan for at least 30 minutes before slicing. This patience allows the structure to set, preventing a crumbly mess and ensuring clean, beautiful slices.

Nutritional Information

Understanding what’s in your food empowers you. Here’s a breakdown per serving (based on 12 servings), calculated using a popular nutrition calculator. Values are estimates and can vary based on specific ingredients used.

Nutrient	Amount	% Daily Value*
Calories	~385 kcal	19%
Total Fat	19g	24%
Saturated Fat	5g	25%
Cholesterol	45mg	15%
Sodium	280mg	12%
Total Carbohydrates	52g	19%
Dietary Fiber	2g	7%
Sugars	30g
Protein	5g	10%
Vitamin A	90%	90%
Vitamin C	1%	1%
Calcium	8%	8%
Iron	10%	10%

*Percent Daily Values are based on a 2,000 calorie diet.

Healthier Alternatives for the Recipe

Love indulgent flavors but want a nutritional boost? This recipe is wonderfully adaptable.

• Whole Wheat: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber without a dense texture.
• Reduce Sugar: You can reduce the total sugar in the cake batter by 1/4 cup without dramatically affecting the texture. The streusel will still provide sweetness.
• Oil Swap: Use an equal amount of unsweetened applesauce instead of oil for a significant reduction in fat. The cake will be slightly denser but still incredibly moist.
• Dairy-Free: Use a plant-based milk (like almond or oat) with lemon juice for the buttermilk substitute and a vegan butter alternative in the streusel.

For more ideas on healthy baking, explore our guide on Smart Sugar Substitutes for Baking.

Serving Suggestions

This coffee cake is the star of the show, but the right accompaniments can elevate it to a legendary brunch status.

• The Classic: Serve a warm square alongside a hot cup of coffee or a frothy latte. The bitterness of the coffee perfectly cuts through the cake’s sweetness.
• A La Mode: For a decadent dessert, top a slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
• Brunch Board: Include it on a fall-themed brunch spread with savory items like scrambled eggs and bacon to balance the meal.
• Garnish Game: A light dusting of powdered sugar or a simple drizzle of Vanilla Bean Glaze right before serving adds a beautiful finishing touch.

Common Mistakes to Avoid

• Using Pumpkin Pie Filling: This is the #1 mistake! Pie filling has added sugars and spices that will throw off the flavor and texture balance of this recipe. Always reach for 100% pure pumpkin puree.
• Overmixing the Batter: This develops the gluten in the flour, leading to a tough, rubbery cake. Mix until just combined.
• Not Testing for Doneness: Ovens vary. Start checking at the 35-minute mark. A clean skewer is your best friend.
• Skipping the Cooling Step: Cutting into a warm cake causes it to steam and fall apart. Let it set for the best texture and clean slices.

Storing Tips for the Recipe

• Room Temperature: Keep the cooled cake in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, refrigerate for up to 5 days. Let slices come to room temperature or warm gently in the microwave for 10-15 seconds before serving.
• Freezing: This coffee cake freezes beautifully! Wrap the fully cooled cake (or individual slices) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Conclusion

This Pumpkin Pecan Coffee Cake combines moist, spiced pumpkin batter with a buttery, crunchy pecan streusel for the ultimate fall treat. It’s straightforward to make, adaptable to dietary needs, and perfect for breakfast, brunch, or a cozy dessert. The key is avoiding overmixing and allowing it to cool properly for the perfect slice.

Now I want to hear from you! Did you try this recipe? Share your creation and feedback in the comments section below. What’s your favorite fall baking project? Don’t forget to subscribe to our newsletter for more delicious, foolproof recipes delivered straight to your inbox!

FAQs

Q: Can I make this pumpkin coffee cake gluten-free?
A: Absolutely! I recommend using a reliable 1:1 gluten-free all-purpose flour blend. The result will be a slightly denser but still deliciously moist cake.

Q: My streusel topping sank into the batter. How can I prevent this?
A: This usually happens if the batter is too thin or the streusel is too warm. Ensure your batter is thick and your butter for the streusel is very cold. Pressing the streusel gently onto the surface of the batter also helps it stay put.

Q: Can I use a different type of nut?
A: Of course! Walnuts would be a fantastic substitute for pecans. If
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