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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup pumpkin puree - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 cup chopped pecans - 1/2 cup powdered sugar (optional, for glaze) - 1-2 tablespoons milk (optional, for glaze)

Pumpkin Pecan Coffee Cake

Embrace the flavors of fall with this delicious Pumpkin Pecan Delight Coffee Cake! Perfect for cozy gatherings, this cake combines the warm spices of pumpkin with crunchy pecans, creating a delightful treat that's ideal for any autumn celebration. Using fresh, high-quality ingredients ensures every bite is moist and flavorful. Whether served warm or at room temperature, this cake is a must-try for your seasonal dessert table, capturing the essence of autumn in every slice.
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

½ cup granulated sugar

½ cup packed brown sugar

½ cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

For the Pecan Topping:

1 cup pecans, chopped

½ cup brown sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

2 tbsp unsalted butter, melted

For the Glaze (optional):

1 cup powdered sugar

2-3 tbsp milk

½ tsp vanilla extract

Instructions
 

Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9 inch square baking dish.

    Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      Cream the butter and sugars: In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

        Add the eggs and pumpkin: Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract until well blended.

          Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix; the batter should be thick and creamy.

            Prepare the pecan topping: In a separate bowl, mix together the chopped pecans, brown sugar, flour, cinnamon, and melted butter until the pecans are well-coated.

              Layer the cake: Pour half of the pumpkin batter into the prepared pan and spread it evenly. Sprinkle half of the pecan topping over the batter. Add the remaining pumpkin batter on top, smoothing it out, and finish with the remaining pecan topping.

                Bake the cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                  Cool the cake: Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.

                    Make the glaze (optional): While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk if needed.

                      Serve: Drizzle the glaze over the cooled cake if desired. Slice and serve with a hot cup of coffee or tea for a perfect autumn treat!

                        Prep Time: 20 mins | Total Time: 1 hr | Servings: 9