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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 cup canned pumpkin puree - ½ cup vegetable oil - 3 large eggs - 1 cup chopped pecans I love using simple, fresh ingredients when baking. The all-purpose flour gives the cake its structure. Granulated sugar adds sweetness and helps with browning. Canned pumpkin puree brings moisture and flavor. I use vegetable oil to keep the cake soft. Three large eggs help bind everything together. Lastly, I add chopped pecans for a delightful crunch. They add a nice nutty flavor that balances the sweetness of the cake. - ½ cup all-purpose flour - ½ cup packed brown sugar - 1 teaspoon ground cinnamon - ¼ cup cold unsalted butter, cubed - ½ cup chopped pecans The streusel topping is what makes this cake special. I combine flour and brown sugar for sweetness. Ground cinnamon gives the topping a warm, cozy flavor. Cold butter brings it all together, creating a crumbly texture. I fold in more pecans for added crunch. - Ground nutmeg - Vanilla extract For an extra kick, I sometimes add ground nutmeg. It pairs well with pumpkin. A splash of vanilla extract adds a touch of warmth. You can mix these in with the wet ingredients for a delightful taste. For the full recipe, check out the detailed instructions. - Preheat oven to 350°F (175°C). - Grease a 9x13 inch baking pan. - Whisk dry ingredients together in one bowl. - Combine wet ingredients in a separate bowl. - Pour batter into the prepared pan. - Prepare and add streusel topping. - Bake for 30-35 minutes and check for doneness. Let’s dive deeper into each step. First, preheat your oven to 350°F (175°C). This step ensures your cake bakes evenly. While that heats up, grab your 9x13 inch baking pan and grease it well. Use butter or non-stick spray for easy removal later. Next, it's time to mix! In one bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Make sure everything is well combined for a smooth cake. In another bowl, mix the wet ingredients. Combine 1 cup of canned pumpkin puree, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until this mixture is smooth and uniform. Now, slowly pour the wet mix into the dry mix. Use a spatula to stir gently. You want to mix it until just combined. Be careful not to overmix; otherwise, your cake could become tough. Fold in 1 cup of chopped pecans for a nice crunch. Carefully pour this batter into your prepared pan. Spread it evenly across the bottom. For the streusel topping, mix ½ cup of all-purpose flour, ½ cup of packed brown sugar, and 1 teaspoon of ground cinnamon in a separate bowl. Then, add ¼ cup of cold, cubed unsalted butter. Use your fingertips or a pastry cutter to blend until it resembles coarse crumbs. Finally, fold in ½ cup of chopped pecans. Sprinkle this topping evenly over the batter in the pan. This will add a delightful crunch as it bakes. Place the pan in the oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean when the cake is ready. Once baked, take the cake out and let it cool in the pan for about 10 to 15 minutes. After that, slice it and serve warm for the best taste. For the full recipe, refer to the recipe section above. Enjoy your delightful Pumpkin Pecan Streusel Coffee Cake! To get the perfect cake texture, you must mix just enough. When you combine the wet and dry ingredients, stir gently. Stop when you see no dry flour. This helps keep the cake light and fluffy. If you mix too long, the cake gets tough. You want a tender, moist cake full of flavor. This coffee cake pairs well with many sides. A hot cup of coffee or tea is perfect. Some people enjoy it with a scoop of ice cream, too. For serving, I like to dust the cake with powdered sugar. Add a dollop of whipped cream for a lovely, rich touch. Whole pecans or pumpkin seeds on top make for a beautiful look. Want to boost the flavor? Try adding spices like ginger or cloves. A splash of maple or almond extract adds a nice twist. You can also fold in chocolate chips or dried fruits. They bring extra sweetness and texture, making each bite special. {{image_4}} You can swap pecans for other nuts like walnuts or almonds. Walnuts give a rich, earthy taste. Chopped almonds add a nice crunch. If you want a nut-free version, use seeds like pumpkin or sunflower seeds. They offer a great texture without the nuts. For gluten-free options, try almond flour or gluten-free all-purpose flour. Both work well in this recipe. To make it vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes to thicken. This will bind your cake just like eggs. You can add seasonal spices like ginger or cloves for extra warmth. For fruit, consider adding some diced apples or pears. Adjust your recipe for holidays by adding festive spices or even a glaze. This keeps your coffee cake exciting for any occasion. For the complete details on making the cake, check out the Full Recipe. To store leftovers, let the cake cool completely. Place it in an airtight container. This keeps the cake moist and fresh. You can also wrap the cake tightly in plastic wrap. Make sure it is sealed well to prevent air from getting in. Store it in the fridge for up to five days. For longer storage, you can freeze the coffee cake. First, slice the cake into individual pieces. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. This helps prevent freezer burn. To reheat, remove a slice from the freezer. Let it sit at room temperature for about 30 minutes. Then, warm it in the oven at 350°F (175°C) for 10 minutes. The coffee cake stays fresh for about five days in the fridge. If you freeze it, it can last up to three months. Look out for signs of spoilage, like mold or a sour smell. If the cake feels dry or crumbly, it is best to discard it. Enjoy your Pumpkin Pecan Streusel Coffee Cake Delightful Recipe with care! How do I know when my coffee cake is done? You can check if your coffee cake is done by inserting a toothpick into the center. If it comes out clean, your cake is ready. The top should also look golden and spring back when lightly pressed. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook it, puree it, and make sure it is smooth. Fresh pumpkin may add extra moisture, so reduce any other liquids slightly to balance the texture. What are the best substitutions for eggs? Great egg substitutes include unsweetened applesauce, mashed banana, or a flaxseed meal mix. Use 1/4 cup of applesauce or 1 small banana for each egg. For flaxseeds, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. My cake is too dense - what went wrong? A dense cake often means you overmixed the batter or added too much liquid. Make sure to mix just until combined. Also, check your leavening agents; old baking powder can lead to dense results. Why did my streusel topping sink into the cake? If the streusel sinks, your batter may have been too runny. Ensure you have the right consistency before adding it. You can also sprinkle it on top just before the cake finishes baking for a more secure topping. Can I make this a layered cake? Yes, you can! Just divide the batter into two or three cake pans. Adjust the baking time to ensure even cooking. Layering adds a fun twist and allows for even more streusel between layers. How can I adjust this recipe for different pan sizes? To adjust for different pan sizes, you need to change the cooking time and temperature. Use the same oven temperature but check for doneness earlier or later based on the thickness of the batter. A smaller pan makes a thicker cake, while a larger pan will bake faster. This blog post has covered the essential ingredients and steps for a delicious coffee cake. We examined the main components, topped with a tasty streusel, and explored various tips to elevate your baking. Remember, you can customize flavors, choose nuts, or adapt for dietary needs. In the end, baking coffee cake is a fun process. Enjoy the journey, and don't be afraid to experiment. Your unique touch will make it even better! Happy baking!

Pumpkin Pecan Streusel Coffee Cake

Indulge in the rich flavors of this Pumpkin Pecan Streusel Coffee Cake, perfect for cozy gatherings! With a delightful mix of pumpkin, spices, and crunchy pecans, this treat is easy to make and a feast for the senses. Discover the step-by-step recipe that will guide you through creating this delicious dessert in just 50 minutes.
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Ingredients
  

2 cups all-purpose flour

1 cup granulated 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

Streusel Topping:

½ cup all-purpose flour

½ cup packed brown sugar

1 teaspoon ground cinnamon

¼ cup cold unsalted butter, cubed

½ cup chopped pecans

Instructions
 

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with butter or non-stick spray for easy release.

    In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup of sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Ensure all the dry ingredients are thoroughly combined, creating a nice even mixture.

      In a separate bowl, whisk together the 1 cup of pumpkin puree, ½ cup of vegetable oil, the 3 large eggs, and 1 teaspoon of vanilla extract until you have a smooth and uniform mixture.

        Gradually pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently stir the mixture until just combined; take care not to overmix, as this could make the cake tough. Once combined, delicately fold in the chopped pecans for added crunch.

          Carefully pour the batter into your prepared baking pan, using a spatula to spread it evenly across the surface.

            In another bowl, prepare the streusel topping. Combine the ½ cup of all-purpose flour, ½ cup of packed brown sugar, and 1 teaspoon of ground cinnamon. Add the ¼ cup of cold, cubed unsalted butter to the dry mix. Using a pastry cutter or your fingertips, blend the mixture until it resembles coarse crumbs, then fold in the ½ cup of chopped pecans.

              Sprinkle the streusel topping evenly over the batter in the pan, ensuring even coverage for a delightful crunch with every bite.

                Place the pan in your preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.

                  Once baked, remove the coffee cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, slice and serve warm for the best flavor.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 12

                      - Presentation Tips: Serve warm with a light dusting of powdered sugar on top, complemented with a dollop of whipped cream for an indulgent touch. Consider adding a few whole pecans or pumpkin seeds on top for an appealing finish.