Pumpkin Pecan Coffee Cake
A moist pumpkin cake topped with a buttery brown sugar and pecan streusel and lemon glaze.
Yield: 9
Calories: 456kcal
Materials
Pumpkin Cake:
- 2 cups all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup 100% pure pumpkin, ("puree" not "pumpkin pie mix")
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup almond milk, or regular milk
Streusel Topping:
- 1/2 cup pecans
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup unsalted butter
Lemon Glaze:
- 1/2 cup powdered sugar
- 1 Tbsp. lemon juice, or milk
Instructions
- Preheat oven to 350°. Grease a 9 x 9" baking dish. Place a stick of unsalted butter into the freezer.
Pumpkin Cake:
- In medium bowl, mix together flour, pumpkin pie spice, soda, powder, and salt. Set aside.
- In large bowl, mix together pumpkin, sugars, oil, and milk.
- Add flour mixture into pumpkin mixture and stir just until everything is mixed. Do not over-mix. Pour into greased baking dish.
Streusel Topping:
- In medium bowl, mix together pecans, flour, brown sugar, and cinnamon.
- Remove butter from freezer and grate half of the stick (1/4 cup) into flour mixture in batches, stirring between batches. Sprinkle streusel over top of pumpkin cake.
- Bake for approx. 35 minutes or until a toothpick comes out mostly clean. Let cool for 30 minutes.
Lemon Glaze:
- Mix powdered sugar with lemon juice (or milk) and drizzle over the top. Enjoy!
Nutrition
Calories: 456kcal | Carbohydrates: 63g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 304mg | Potassium: 158mg | Fiber: 3g | Sugar: 33g | Vitamin A: 4402IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg