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Cozy Spiced Pumpkin Coffee Cake with Pecan Crumble

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This cozy spiced pumpkin coffee cake with pecan crumble is the happy result of learning to question my own kitchen rules. It’s the kind of recipe that makes you slow down, pour yourself a second cup of coffee, and just sit for a minute.

Ingredients

  • All-purpose flour – ¾ cup (90g) for crumble
  • Light brown sugar – ½ cup (100g), packed for crumble
  • Unsalted butter – 6 tablespoons (85g), cold and cubed for crumble
  • Pecans – ½ cup (60g), chopped for crumble
  • Ground cinnamon – 1 teaspoon for crumble
  • Salt – ¼ teaspoon for crumble
  • All-purpose flour – 2 cups (240g) for cake
  • Granulated sugar – 1 cup (200g) for cake
  • Light brown sugar – ½ cup (100g), packed for cake
  • Baking powder – 1½ teaspoons for cake
  • Baking soda – ½ teaspoon for cake
  • Ground cinnamon – 2 teaspoons for cake
  • Ground nutmeg – ½ teaspoon for cake
  • Ground ginger – ½ teaspoon for cake
  • Ground cloves – ¼ teaspoon for cake
  • Salt – ½ teaspoon for cake
  • Pumpkin puree – 1 cup (240g) for cake
  • Large eggs – 2, at room temperature for cake
  • Vegetable oil – ½ cup (120ml) for cake
  • Vanilla extract – 2 teaspoons for cake
  • Buttermilk – ½ cup (120ml) for cake

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9-inch pan with parchment paper, leaving some overhang on two sides.
  2. Make the pecan crumble first. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it in until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Stir in the chopped pecans. Set the bowl in the fridge while you prepare the batter.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Add the pumpkin directly to the dry mix. Drop spoonfuls of pumpkin puree over the flour mixture. Use your fingers or a fork to rub the pumpkin into the flour until it’s evenly distributed and the mixture looks like damp, crumbly sand.
  5. Combine the wet ingredients. In a separate small bowl, whisk together the eggs, vegetable oil, vanilla extract, and buttermilk until smooth.
  6. Bring it all together. Pour the wet mixture into the pumpkin-flour mixture. Fold gently with a rubber spatula, using as few strokes as possible — just until no streaks of flour remain.
  7. Layer the batter and crumble. Spread half the batter into the prepared pan. Sprinkle half the pecan crumble over the batter. Drop the remaining batter in spoonfuls over the crumble, then carefully spread it to cover. Top with the remaining crumble, pressing it gently into the batter so it sticks.
  8. Bake. Place the pan on the middle rack and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool. Transfer the pan to a cooling rack and let it cool for at least 20 minutes before lifting it out using the parchment overhang.

Notes

Don’t skip toasting the pecans. Cold butter is non-negotiable for the crumble. Measure your flour correctly. Let the cake cool completely if you want clean slices. Room temperature ingredients matter.

Nutrition

Keywords: pumpkin coffee cake, pecan crumble, fall dessert, pumpkin spice, coffee cake recipe

Find it online: https://ariaappetite.com/cozy-spiced-pumpkin-coffee-cake-with-pecan-crumble/