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Moist Pumpkin Spice Coffee Cake with Crunchy Pecan Streusel

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A moist and tender pumpkin spice coffee cake topped with a crunchy pecan streusel, perfect for cozy fall mornings and holiday brunches.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup unsalted butter (170g), softened
  • 1 cup granulated sugar (200g)
  • ½ cup brown sugar (100g), packed
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (240ml)
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk (60ml) (or milk + 1 tsp lemon juice)
  • 1 cup chopped pecans (120g), toasted lightly
  • ½ cup all-purpose flour (62g)
  • ½ cup brown sugar (100g), packed
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter (57g), cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly flour it.
  2. Make the streusel topping: In a small bowl, combine chopped pecans, ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and mix with fingers or pastry cutter until coarse crumbs form. Chill in the fridge.
  3. Mix dry ingredients for the cake: In a large bowl, whisk together 2 ½ cups flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and ginger.
  4. Cream butter and sugars: Using a mixer, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs and pumpkin: Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until smooth.
  6. Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk to the pumpkin mixture, starting and ending with flour. Mix just until combined.
  7. Pour batter into prepared pan and spread evenly. Sprinkle chilled pecan streusel evenly over the top.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and streusel is golden and crunchy.
  9. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

If streusel browns too quickly, tent the cake with foil halfway through baking. Use room temperature eggs and butter for best texture. Toast pecans carefully to avoid burning. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and almond or oat milk with lemon juice. Streusel can be nut-free by substituting pecans with oats or seeds.

Nutrition

Keywords: pumpkin spice coffee cake, pecan streusel, fall dessert, moist pumpkin cake, autumn baking, easy coffee cake, holiday brunch

Find it online: https://crispcraving.com/moist-pumpkin-spice-coffee-cake-recipe-with-crunchy-pecan-streusel-perfect-for-fall/