Pumpkin Coffee Cake with Spiced Pecan Streusel
Simple and easy, but oh so delicious! That's the perfect way to describe this Pumpkin Coffee Cake with Spiced Pecan Streusel. Made in one bowl, ready in an hour or LESS, moist, perfectly sweet, and really just the perfect breakfast cake. SO. GOOD.
Streusel ½ cup brown sugar, firmly packed ½ cup pecans, chopped 1 ½ teaspoons pumpkin pie spice 2 ¼ teaspoons all purpose flour ⅛ teaspoon salt Cake 3 cups all purpose flour 1 cup granulated sugar 1 ½ teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 ½ teaspoons pumpkin pie spice ¾ cup vegetable oil 1 cup milk 3 large eggs 1 ½ teaspoons vanilla 1 cup pumpkin purée
Streusel In bowl of food processor, combine brown sugar, pecans, pumpkin pie spice, flour, and salt. Pulse until pecans are finely chopped. Set aside. Cake Heat oven to 350 degrees F. Spray bundt pan with baking spray. Set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Add vegetable oil, milk, eggs, vanilla, and pumpkin purée. Mix until smooth. Pour half of batter into prepared pan. Top with streusel, being careful not to let it touch the sides or center of the pan. Top with remaining batter. Bake for 45 minutes, or until cake tests done.
You need to use pumpkin puree for this recipe,
pumpkin pie filling. NOT Be sure to check the expiration date on your baking powder and baking soda.
This cake mixes better when all the ingredients are room temperature.
If you would like, you can make a vanilla glaze to go on top!
Let the cake cool completely before turning out of the pan!
Serving: 1 slice | Calories: 404 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 485 mg | Potassium: 154 mg | Fiber: 2 g | Sugar: 28 g | Vitamin A: 3282 IU | Vitamin C: 1 mg | Calcium: 84 mg | Iron: 2 mg