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To make a delicious pumpkin pecan coffee cake, gather these simple ingredients: - 1 cup pumpkin puree (canned or homemade) - 1/2 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 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 - 1 cup chopped pecans, plus extra for topping - 1/2 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) These ingredients work together to create a moist, flavorful cake. The pumpkin puree gives it a lovely texture and richness. The butter and sugars add sweetness and moisture. Eggs help bind everything together, while flour and baking agents make it rise. The spices create warmth and depth, making each bite feel cozy. Pecans add a nice crunch and nutty flavor. Lastly, the glaze, made from powdered sugar and milk, brings a sweet finish to each slice. Enjoy gathering these ingredients, and prepare for a delightful baking experience! 1. Preheat your oven: Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it. You can also line it with parchment paper for easy removal. 2. Cream the butter and sugars: In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Use an electric mixer on medium speed. Beat until the mix is light and fluffy, about 2-3 minutes. 3. Incorporate pumpkin and eggs: Add the pumpkin puree to the creamed mix. Stir well to combine. Then, add the eggs one at a time. Make sure each egg blends in fully before adding the next. Pour in the vanilla extract and mix until smooth. 1. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure they are mixed evenly. 2. Mix wet and dry mixtures: Gradually add the dry mix to the wet mix. Stir gently with a spatula or wooden spoon. Be careful not to over-mix; this keeps the cake tender. 3. Fold in pecans: Gently fold in the chopped pecans. Reserve a small handful for the topping. 1. Pour batter and sprinkle topping: Pour the batter into the prepared cake pan. Use a spatula to smooth the top. Sprinkle the reserved pecans over the batter for added crunch. 2. Bake and check for doneness: Place the cake in the oven and bake for about 30-35 minutes. To check if it's done, insert a toothpick into the center. It should come out clean or with a few crumbs. 3. Cool and prepare glaze: Once the cake is baked, cool it in the pan for 10 minutes. Then, carefully move it to a wire rack to cool completely. For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the cooled cake just before serving. To achieve the perfect cake texture, you need to mix well but not over-mix. Mix until the wet and dry ingredients just come together. This keeps the cake tender and fluffy. Room temperature ingredients are key. Use room temperature butter, eggs, and pumpkin puree. They blend better, which helps create a smooth batter. If your butter is too cold, it won’t cream well with the sugars. For a nice glaze, drizzle it evenly over the cooled cake. Use a spoon or small pitcher for better control. Start from the center and let it flow down the sides. You can also use a simple lemon glaze or chocolate drizzle instead of the milk glaze. Both add great flavor and look stunning on the cake. Slice the cake into elegant wedges for serving. Use decorative plates to enhance the look. You can garnish with a sprinkle of cinnamon or extra chopped pecans for style. Pair your coffee cake with a steaming cup of coffee or tea. The warm drink balances the sweet flavors of the cake. It makes for a delightful afternoon treat! {{image_4}} Vegan pumpkin pecan coffee cake You can easily make this cake vegan by swapping out the eggs and butter. Use 1/4 cup of unsweetened applesauce for each egg. For the butter, try using coconut oil or a vegan butter substitute. This keeps the cake moist and adds a hint of flavor. Gluten-free version options To make a gluten-free cake, replace all-purpose flour with a gluten-free flour blend. Look for a blend that has xanthan gum, as this helps with texture. You may also adjust the baking powder to ensure it rises well. Adding chocolate chips or other nuts Want to add a twist? Toss in some chocolate chips or different nuts. Walnuts or pecans add a nice crunch. Chocolate chips create a sweet surprise in every bite. Experiment to find your favorite mix! Spice variations for unique flavors You can also play with spices. Try adding ginger or allspice for a warm flavor boost. A pinch of cloves can create a cozy aroma. Small adjustments make a big impact! Serving warm vs. chilled Serve this cake warm for a fresh-out-of-the-oven treat. The flavors meld beautifully when warm. If you prefer, let it chill and enjoy it later. Both ways are delightful! Using as a dessert or breakfast option This coffee cake is perfect for any time of day. Serve it as a sweet breakfast with coffee or as a dessert after dinner. It satisfies any craving, making it a versatile choice for all occasions. To keep your pumpkin pecan coffee cake fresh, store it in an airtight container. This will help keep moisture in and prevent it from drying out. You can also wrap the cake in plastic wrap before placing it in a container. This extra layer adds more protection. I recommend using a glass or plastic container with a tight lid. It’s easy to see the cake inside, and glass helps keep the flavors intact. If you don't have a container, a cake dome works well, too. If you want to freeze the cake, wrap it tightly in plastic wrap. Then place it in a freezer-safe bag or container. This helps prevent freezer burn. The cake will stay fresh for up to three months in the freezer. To reheat, remove it from the freezer and let it thaw in the fridge overnight. You can warm individual slices in the microwave for about 15 seconds. This brings back its soft texture and great flavor. A frozen cake lasts longer than a refrigerated one, which is usually good for about a week. To tell if your cake has gone bad, look for a few signs. If you see mold or an off smell, it's best to throw it away. A dry or hard texture is also a sign that the cake is no longer fresh. If the cake has been stored properly, you can safely enjoy it for several days after baking. Just make sure to check for these spoilage signs before eating. Always remember, when in doubt, throw it out! I often recommend using canned pumpkin puree for this recipe. It is smooth, sweet, and easy to find. Fresh pumpkin can work too, but it may need more prep time. You must cook and puree the pumpkin. Canned pumpkin saves time and gives a consistent flavor. Always check the label to ensure it is pure pumpkin, not pumpkin pie filling. Yes, you can use different nuts based on your taste. Walnuts add a rich flavor and crunch. Almonds give a milder, sweet note. Pecans are my favorite for this cake, as they blend well with pumpkin. Feel free to mix and match nuts for a unique twist! You can prepare the batter a day early. Just store it in the fridge before baking. When ready, pour it into the pan and bake. The cake also keeps well. You can bake it a day early, cool it, and wrap it. This makes it easy to serve when you have guests. I love pairing this cake with coffee. A nice cup of black coffee complements the cake's sweetness. For tea lovers, a warm chai or spiced tea works great too. The spices in the tea enhance the flavors in the cake. You can’t go wrong with either option! Yes, there are great egg substitutes! For a vegan option, use flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit until it thickens. Applesauce is another option. Use 1/4 cup of unsweetened applesauce for each egg. Both choices keep the cake moist and delicious. This article covered how to make a delicious pumpkin pecan coffee cake. You learned about the key ingredients like pumpkin puree, spices, and pecans. I guided you through easy steps for preparation, mixing, and baking. Plus, tips for perfect texture and glazing. We explored variations, including vegan options and flavor enhancements. You now know how to store this cake and identify spoilage signs. Enjoy making your coffee cake, and feel free to experiment. Your kitchen awaits a delightful treat!

Pumpkin Pecan Coffee Cake

Indulge in the cozy flavors of fall with this Pumpkin Pecan Coffee Cake Delight. It's an easy-to-make recipe that combines pumpkin puree, warm spices, and crunchy pecans into a delightful treat perfect for any occasion. With simple steps and ingredients, you can create a scrumptious cake that pairs beautifully with coffee. Click through to explore the full recipe and bake this delicious masterpiece today!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 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

1 cup chopped pecans, plus extra for topping

1/2 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions
 

Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or alternatively, line it with parchment paper for easy removal later.

    Cream the sugars and butter: In a spacious mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Use an electric mixer to beat the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes.

      Incorporate the pumpkin: Add the pumpkin puree to the creamed mixture. Mix thoroughly until the pumpkin is fully blended with the butter and sugars.

        Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully integrated before adding the next. Pour in the vanilla extract and mix until the combined mixture is smooth and homogenous.

          Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt until they are evenly combined.

            Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined—be careful not to over-mix, as this will keep the cake tender.

              Fold in the pecans: Carefully fold the chopped pecans into the batter, reserving a small handful for topping later.

                Prepare for baking: Pour the batter into the prepared cake pan, using a spatula to smooth the top evenly. Sprinkle the reserved pecans on top of the batter for an added crunch.

                  Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached.

                    Cool the cake: Once baked, let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely.

                      Prepare the glaze: For the glaze, whisk together the powdered sugar and milk in a small bowl until you achieve a smooth consistency. Drizzle the glaze over the cooled coffee cake just before serving.

                        Prep Time: 15 minutes | Total Time: 50-55 minutes | Servings: 8-10

                          - Presentation Tips: Slice the cake into elegant wedges and serve on decorative plates. For an enriched look, garnish each piece with a sprinkle of cinnamon or a few extra chopped pecans. Pair with a steaming cup of coffee for the perfect afternoon treat! Enjoy!