Description
A moist and spiced pumpkin coffee cake topped with a crunchy pecan streusel, perfect for autumn mornings.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp cold butter
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, oil, eggs, and vanilla until smooth. Combine wet and dry ingredients, stirring until just incorporated.
- For the streusel, mix chopped pecans, brown sugar, and cold butter with a fork until crumbly.
- Pour half the batter into the pan, sprinkle with half the streusel, then top with remaining batter and streusel.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool before serving.
Notes
You can customize the seasonings to taste.