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To make this Pumpkin Pecan Streusel Coffee Cake, you need a mix of dry and wet ingredients. The cake has a rich pumpkin flavor, with a crunchy pecan streusel on top. This recipe is perfect for a cozy brunch or a sweet treat with coffee. Here’s what you will need for this delightful cake: - For the Cake: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 3/4 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup canned pumpkin puree - 1/4 cup milk (whole or 2%) - 1 teaspoon pure vanilla extract - For the Pecan Streusel Topping: - 1/2 cup all-purpose flour - 1/2 cup chopped pecans - 1/2 cup packed brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted You can swap some ingredients if needed: - Flour: Use gluten-free flour for a gluten-free option. - Butter: Try coconut oil or vegan butter for dairy-free. - Sugar: Replace granulated sugar with coconut sugar for a healthier choice. - Eggs: Use applesauce or flaxseed meal for egg-free baking. - Nuts: If you can't use pecans, walnuts or almonds work well too. These swaps help make the cake fit different diets and preferences. Enjoy baking! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, lightly grease a 9x13 inch baking pan with butter. Dust it with flour to keep the cake from sticking. In a medium bowl, combine all your dry ingredients. You will need 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Whisk these together well. This helps mix the flavors and ensures a smooth cake. In a large mixing bowl, beat together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy. Add 1/2 cup of packed brown sugar and mix again. Then, add 2 large eggs one at a time. Mix well after each addition. Finally, pour in 1 cup of canned pumpkin puree, 1/4 cup of milk, and 1 teaspoon of pure vanilla extract. Stir until the mixture is well combined. Now, gradually add the dry mixture to the wet mixture. Stir just until combined; it’s okay if there are small lumps. Do not overmix. In a separate bowl, prepare the streusel topping. Mix together 1/2 cup of all-purpose flour, 1/2 cup of chopped pecans, 1/2 cup of packed brown sugar, and 1/2 teaspoon of ground cinnamon. Pour in 1/4 cup of melted butter and mix until crumbly. Pour half of the cake batter into the prepared pan. Evenly sprinkle half of the streusel topping over it. Pour the rest of the batter on top, then add the remaining streusel. Bake in your preheated oven for 35-40 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean. Let the cake cool for 10-15 minutes before slicing. Enjoy warm or at room temperature with coffee. For the complete instructions, refer to the Full Recipe. To get the best texture in your coffee cake, mix the batter gently. Overmixing can make it dense. Use a spatula to fold in the dry ingredients. This keeps the cake light and fluffy. Make sure your butter is soft but not melted. This helps create a creamy batter that traps air. Room-temperature eggs also work wonders for texture. They blend better and help the cake rise nicely. Baking time can change based on your oven and pan size. Start checking for doneness at 35 minutes. Insert a toothpick in the center. If it comes out clean, your cake is ready. If not, bake for another 5 minutes. Remember, every oven is different. Keep an eye on your cake to avoid overbaking. This can dry out your delicious treat. Serve your Pumpkin Pecan Streusel Coffee Cake warm for the best taste. Pair it with a hot cup of coffee or tea. This adds to the cozy vibe. For a fun twist, add a dollop of whipped cream on top. You can also sprinkle a bit of extra cinnamon for added flavor. Make it a special dessert by serving it at brunch or holiday gatherings. Everyone will love this delightful treat! For the full recipe, check out the details above. {{image_4}} If you want a gluten-free version, swap the all-purpose flour. Use a 1-to-1 gluten-free baking mix. This mix often has xanthan gum, which helps with texture. The cake stays moist and tasty. Trust me; it works well! Pecans add a great crunch, but you can switch it up. Try walnuts or almonds instead. Chopped hazelnuts also work nicely. Each nut brings unique flavors, so feel free to experiment. Just remember to adjust the amounts to keep your cake balanced. You can add fun flavors to fit the season. For a warm touch, mix in some ginger or cloves. For a holiday vibe, try adding dried cranberries or chocolate chips. These additions make your cake special and exciting. You can find more ideas in the Full Recipe section. To keep your pumpkin pecan streusel coffee cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap it tightly in plastic wrap. Place it in a cool, dry place for up to three days. If you want to enjoy it longer, freezing is a great option. Freezing your cake is easy and effective. First, let the cake cool completely. Then, cut it into slices for easy serving later. Wrap each slice in plastic wrap, making sure no air gets in. After wrapping, place the slices in a freezer-safe bag or container. Label it with the date. You can store it in the freezer for up to three months. When you’re ready to enjoy your cake, take it out of the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes. This warms it up and restores its delicious texture. Enjoy every bite of this delightful treat! For the complete recipe, check out the Full Recipe section. To make this coffee cake dairy-free, replace the butter with a dairy-free alternative like coconut oil or vegan butter. Use almond milk or oat milk instead of regular milk. These swaps keep your cake moist and delicious without dairy. Yes, you can use fresh pumpkin. Just cook the pumpkin until soft and blend it into a smooth puree. This adds a fresh taste and a nice texture to your coffee cake. Aim for about one cup of fresh puree to match the canned version. If your cake turns out dry, you can add a splash of milk or a bit more pumpkin puree to the batter next time. You can also brush the top of the cake with simple syrup after baking. This keeps it moist and adds flavor. You can store the cake at room temperature for about three days. Keep it in an airtight container to keep it fresh. If you want to keep it longer, consider refrigerating it. Just remember to let it come back to room temperature before serving. Yes, you can easily double this recipe. Just make sure to use a larger baking dish. Keep an eye on the baking time, as it may need a few extra minutes. A toothpick test will help you know when it’s ready. Enjoy sharing this delightful treat! This blog post shared a full overview of making pumpkin pecan streusel coffee cake. You learned the essential ingredients, and substitutions, and got step-by-step instructions for baking. We provided tips for great texture and serving ideas. Remember, you can modify this recipe easily for your needs. Enjoy creating a delicious treat that everyone will love. Keep exploring and experimenting in your kitchen!

Pumpkin Pecan Streusel Coffee Cake

Indulge in the warm flavors of fall with this delightful Pumpkin Pecan Streusel Coffee Cake! This easy recipe combines moist pumpkin cake and a crunchy pecan topping, perfect for your next gathering or cozy coffee break. In just about an hour, you can have a delicious treat that pairs perfectly with your favorite brew.
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened at room temperature

2 large eggs

1 cup canned pumpkin puree

1/4 cup milk (whole or 2%)

1 teaspoon pure vanilla extract

Für das Pecan Streusel Topping:

1/2 cup all-purpose flour

1/2 cup chopped pecans

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Instructions
 

Oven Vorheizen: Beginnen Sie damit, Ihren Ofen auf 350°F (175°C) vorzuheizen. Fetten Sie eine 9x13 Zoll große Backform leicht ein und bestäuben Sie sie mit Mehl, um ein Ankleben zu vermeiden.

    Trockene Zutaten Mischen: In einer mittelgroßen Schüssel das Mehl, Backpulver, Natron, Zimt, Muskatnuss und Salz gründlich vermengen. Stellen Sie die Schüssel beiseite, damit sich die Geschmäcker verbinden.

      Butter und Zuckersorten Schlagen: In einer großen Rührschüssel die weiche Butter zusammen mit dem Kristallzucker mit einem elektrischen Mixer auf mittlerer Stufe schlagen, bis die Mischung leicht und fluffig ist. Geben Sie den braunen Zucker hinzu und mischen Sie weiter, bis alles gut kombiniert ist.

        Eier und Kürbis Hinzufügen: Fügen Sie die Eier nacheinander hinzu und schlagen Sie die Mischung gut durch, bis das erste Ei vollständig eingearbeitet ist, bevor Sie das nächste hinzufügen. Danach das Kürbispüree, die Milch und den Vanilleextrakt vorsichtig unterrühren, bis alles gut vermischt ist.

          Zutaten Mischen: Geben Sie allmählich die trockenen Zutaten zur feuchten Mischung und verrühren Sie sie vorsichtig, bis alles gerade so vermischt ist. Es ist nicht schlimm, wenn noch kleine Klümpchen vorhanden sind; eine Übermischung sollte vermieden werden.

            Streusel Topping Vorbereiten: In einer separaten mittelgroßen Schüssel die Zutaten für das Streusel Topping – das Mehl, die gehackten Pekannüsse, den braunen Zucker und den Zimt – vermengen. Gießen Sie die geschmolzene Butter hinzu und rühren Sie, bis die Mischung krümelig ist.

              Teig und Topping Schichten: Gießen Sie die Hälfte des Kuchenteigs in die vorbereitete Backform und streuen Sie die Hälfte der Streusel-Mischung gleichmäßig darüber. Gießen Sie dann den restlichen Teig über die Streusel und streuen Sie die verbleibende Streuselmischung darauf.

                Backen: Backen Sie den Kuchen im vorgeheizten Ofen für 35-40 Minuten oder bis ein Zahnstocher, der in die Mitte gesteckt wird, sauber herauskommt.

                  Abkühlen und Servieren: Lassen Sie den Kuchen etwa 10-15 Minuten in der Form abkühlen, bevor Sie ihn in Stücke schneiden. Servieren Sie den Kuchen warm oder bei Raumtemperatur, idealerweise mit einer Tasse frisch gebrühtem Kaffee.

                    Vorbereitungszeit: 20 Minuten | Gesamtzeit: 1 Stunde | Portionen: 12

                      - Präsentationstipps: Servieren Sie die Stücke auf eleganten Desserttellern und garnieren Sie sie optional mit einem Klecks Schlagsahne oder einem Hauch von Zimt für zusätzliche Optik und Geschmack.