Pumpkin Pecan Coffee Cake

$To make this delightful cake, you will need: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon 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 These ingredients create a moist and flavorful coffee cake that shines with pumpkin and spice. For even more flavor, consider adding: - 1/2 cup chopped walnuts - 1/2 cup raisins or dried cranberries - 1 teaspoon ground ginger - 1/4 teaspoon ground cloves These extras can enhance your cake's taste and texture. If you have allergies, here are some helpful substitutes: - For eggs, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). - For gluten-free options, swap all-purpose flour with a gluten-free flour blend. - Replace vegetable oil with melted coconut oil or applesauce for a lower-fat option. These substitutions ensure everyone can enjoy this cozy treat! Start by preheating your oven to 350°F (175°C). This step is very important for even baking. Next, grab a 9x13-inch baking pan. You can grease it with butter or oil. Alternatively, line it with parchment paper for easy removal later. Either way works well. In a large mixing bowl, blend together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Use a whisk or a spatula to mix until it's smooth. Then, add in the eggs and vanilla extract. Stir until everything is well combined. This mixture will be rich and flavorful, so take your time to mix it well. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This step helps to evenly distribute the baking agents and spices. It also makes sure your cake rises nicely. Once mixed, you can set this bowl aside for later. Now, slowly add the dry ingredients to the wet mixture. Stir gently until they just come together. It’s okay if there are a few lumps; do not overmix! Once combined, fold in the chopped pecans. This adds a nice crunch to your cake. Pour the batter into your prepared baking pan. Use a spatula to smooth out the top. Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. After baking, let the coffee cake cool in the pan for about 10 minutes. This helps it set. Then, transfer it to a wire rack to cool completely. For a special touch, dust the top with powdered sugar. Serve it warm with a dollop of whipped cream. Enjoy every bite with your favorite coffee or tea! To keep your coffee cake moist, use fresh pumpkin puree. This adds rich flavor and moisture. You can also mix in a bit of sour cream or yogurt. These ingredients help maintain the cake's soft texture. Remember not to overbake it. Check for doneness around 30 minutes. A toothpick should come out clean but moist. When folding in pecans, use a gentle motion. Start at the bottom and lift the batter. This keeps the air in the mix. Overmixing can make the cake tough. You want a light, fluffy texture. Just fold until the pecans are evenly mixed in. A few lumps in the batter are perfectly fine. For a lovely presentation, dust the top with powdered sugar. This adds a nice touch. Serve with a dollop of whipped cream for extra flair. A slice on a colorful plate looks great. Pair it with a warm cup of coffee or tea. This makes your coffee cake feel cozy and inviting. {{image_2}} You can make this cake gluten-free by swapping the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum. This helps the cake hold together well. Simply use the same amount as the regular flour in the recipe. The taste will still be delicious! If you love chocolate, throw in some chocolate chips. About one cup will work great. You can also add dried fruits like cranberries or raisins. These add a sweet and chewy texture to the cake. Mix them in just like you do with the pecans. Pecans are tasty, but you can switch them out for walnuts or almonds. Both add a nice crunch! If you want a nut-free version, feel free to skip the nuts altogether. The cake will still be rich and flavorful without them. To keep your pumpkin pecan coffee cake fresh, store it in an airtight container. This method keeps moisture in and prevents it from drying out. You can keep it at room temperature for up to three days. If you want it to last longer, consider refrigerating it. In the fridge, it stays good for about a week. Just remember to wrap it well to avoid any odors from other foods. If you want to save some for later, freezing is a great option. First, cut the cake into slices. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. This way, you can grab a piece whenever you crave it. The cake can stay frozen for up to three months. When you are ready to enjoy it, just thaw it in the fridge overnight. For the best flavor, reheat the coffee cake gently. Use your oven or a microwave. If you are using an oven, preheat it to 350°F (175°C). Place the cake on a baking sheet and heat for about 10 minutes. If you choose the microwave, heat for about 15-20 seconds. This warms the cake without making it dry. Enjoy it warm for a delightful treat! Yes, you can use fresh pumpkin. Just cook and mash it first. Fresh pumpkin gives a nice flavor. You should measure it the same way as canned puree. This swap can make your cake taste even fresher. If you want to skip eggs, use applesauce. A quarter cup of applesauce works well. You can also use mashed banana or a flaxseed mixture. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes before adding it to the batter. The coffee cake can last for three days at room temperature. Just keep it in an airtight container. This helps keep it moist and fresh. If it is warm, let it cool down first before sealing. Absolutely! You can bake it a day ahead. Just cover it well and store it. You can also freeze it for up to three months. Thaw it in the fridge overnight before serving. This way, your cake will be ready for your guests. You now know how to make a delicious pumpkin pecan coffee cake. We covered the key ingredients, step-by-step instructions, and many helpful tips. You can even try variations or store leftovers easily. This cake is perfect for any occasion. Remember, experimenting with flavors and substitutes can make your baking even more fun. Enjoy every bite and share with friends and family! Your next baking adventure awaits.$

Indulge in the flavors of fall with this delicious Pumpkin Pecan Coffee Cake! Made with rich pumpkin puree, warm spices, and crunchy pecans, this easy recipe is perfect for any occasion. Whip it up in just 50 minutes and impress your friends and family with a delightful treat. Don't miss out—click through for the full recipe and tips to elevate your baking game! #PumpkinPecanCake #FallBaking #CoffeeCake #RecipeIdeas

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Ingredients

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon 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

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.

Fold in the chopped pecans gently until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan, smoothing it out evenly with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12

- Presentation Tips: Dust the top of the cooled coffee cake with powdered sugar and serve with a dollop of whipped cream on the side for an added touch of elegance. Enjoy with a warm cup of coffee or tea!