Spiced pumpkin pecan streusel coffee cake is an easy & flavorful breakfast treat, perfect to start any fall morning!
Dare I say, fall is finally making its appearance in Southern California? During our walk back from our favorite local breakfast spot this past weekend with my husband Jason and baby James, I finally noticed some indicators of autumn. Leaves are beginning to turn brown on the trees and just barely starting to cover the ground. Some of my neighbors have started to put up some spooky Halloween decorations, and, of course, pumpkins in their front yards. As we almost reached home and I finished sipping the last addictive ounces of my chai latte, I got a sudden urge to bake.
The flavors of fall were calling to me, cinnamon, nutmeg, caramelized sugar, and pumpkin, oh yeah! Luckily I have my pantry already stocked for some impromptu baking. I needed some instant pastry satisfaction. So I whipped up a super flavorful and easy pumpkin pecan streusel coffee cake. Needless to say, my house smelled like Hansel and Gretel’s gingerbread house all day, and it was wonderful.
Coffee cake is the world telling you to have dessert for breakfast, and not feel guilty about it. The name itself ensures that there is no confusion. Every good coffee cake must have one defining feature, the streusel topping.
This is a sweet, sort of crunchy, spiced flour and butter mixture, when combined and baked makes the perfect crumbly topping for your cake. I also add some of the streusels into the center of the pumpkin coffee cake for extra flavor from the sugar and spices, and texture from the pecans.
The cake itself isn’t overly sweet, so the layers of cake and streusel balance each other very nicely. Streusel is the like the icing on top of your breakfast cake, and I save that part for last so I can savor each bite!
This pumpkin pecan streusel coffee cake is extremely tender and almost melts in your mouth with each divine bite. If you like you can drizzle some homemade glaze on the top of your cake for even more sweetness, just combine some powdered sugar and a touch of milk, until a glue-like consistency is reached. I thought to keep it a little more simple was best this time.
If you are looking for more fall inspired breakfast treats, try my chocolate pumpkin pecan scones with maple glaze. Don’t forget to have your cake and eat it too, at all meals of the day!
What type of baked product is Coffee Cake?
Coffee cake is considered a quick bread, which has a tender cake and muffin-like texture. Quick breads are super easy to prepare and use leavening agents like eggs, baking soda and baking powder to help the bread rise rapidly in the oven. This pumpkin coffee cake recipe uses the creaming mixing method, which uses softened butter whipped together with the sugar to give structure to the cake. The eggs, flour, and flavorings are then gradually added to avoid over mixing, minimizing gluten development. This yields a give a very rich, tender and cake-like texture in the coffee cake.
Pumpkin Pecan Streusel Coffee Cake
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 3 tablespoons unsalted butter
- 1/2 cup pecans, coarsely chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon, ground
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, 2 sticks
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- Preheat oven to 350° F. Grease and flour an 8 or 9-inch round cake pan.
- Combine flour, brown sugar, cinnamon and nutmeg in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in pecans.
- Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Using a paddle attachment, beat butter and sugar in large mixer bowl until creamy, about 3 minutes on medium speed. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
- Spoon half of batter into prepared cake pan. Sprinkle 3/4 cup streusel topping over batter. Spoon remaining batter evenly over streusel topping; sprinkle with remaining streusel topping.
- Bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean. More or less time may be needed depending on the size of the cake pan. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.