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To make this cake, you need a few key items. Here’s your list: - 1 cup pumpkin puree (canned or homemade) - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 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 - 1/2 cup powdered sugar (for glaze) - 2 tablespoons milk (for glaze) You can add extra flavors to make your cake even better. Here are some ideas: - 1/2 teaspoon ground ginger for a warm spice - 1/4 teaspoon ground cloves for depth - A sprinkle of chocolate chips for sweetness - A dash of orange zest for brightness Choosing good ingredients is key. Here’s what to look for: - Pumpkin Puree: If you use canned, pick one with no added sugar. - Butter: Use unsalted butter for control over salt levels. - Sugars: Choose high-quality brown sugar; it adds moisture and flavor. - Pecans: Look for fresh, crunchy pecans with no signs of rancidity. - Spices: Fresh spices have the best flavor. Check the dates on the jars. These tips will help you make a delicious and delightful cake. Enjoy the process! Start by preheating your oven to 350°F (175°C). This is key for even baking. Next, grab a large mixing bowl. In it, cream together 1/2 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix until it looks light and fluffy. Add 1 cup of pumpkin puree to the butter mix. Stir until well combined. Then, beat in 2 large eggs, one at a time. Follow this with 1 teaspoon of vanilla extract. Make sure everything mixes well. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Now, gradually add these dry ingredients to the wet mixture. Mix just until combined. This helps keep the cake tender. Gently fold in 1 cup of chopped pecans, but save some for later. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Sprinkle the reserved pecans on top. Place the cake pan in the oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack. Let it cool completely before adding the glaze. For the glaze, mix 1/2 cup of powdered sugar with 2 tablespoons of milk. Whisk until smooth. Once the cake cools, drizzle the glaze over the top. This adds a sweet touch and makes it look great. Enjoy your Pumpkin Pecan Coffee Cake with a warm cup of coffee! When making pumpkin pecan coffee cake, a few mistakes can ruin your bake. First, avoid over-mixing the batter. Mixing too much can make the cake tough. Just mix until the flour disappears. Next, make sure your butter is softened, not melted. Softened butter helps create a light texture. Another common mistake is skipping the pecan topping. It adds a crunch and flavor boost. Lastly, don't skip the glaze. It adds sweetness and makes the cake shine. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If you see wet batter, it needs more time. Keep an eye on the clock too. Baking takes about 30 to 35 minutes at 350°F. Ovens can vary, so checking early helps avoid overbaking. For even more flavor, try adding a pinch of cloves to the spice mix. Cloves pair well with pumpkin. You can also swap half the all-purpose flour for whole wheat flour. This adds more texture and nutrition. For a richer taste, use brown butter instead of regular butter. Just melt the butter until it browns and smells nutty. Lastly, serve the cake warm with a dollop of whipped cream. This makes each bite feel special. {{image_2}} You can play with flavors in many ways. Try adding chocolate chips for a sweet twist. Dried cranberries can add a nice tartness. If you love spice, add some ground ginger for a kick. You can swap out pecans for walnuts if you prefer a different nut flavor. If you need to make this cake gluten-free, use a 1:1 gluten-free flour blend. For a dairy-free option, substitute the butter with coconut oil. You can use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. This keeps the cake moist and tasty. During the fall, add in some apples or pears for extra sweetness. In spring, you could mix in fresh berries for a bright flavor. If you want a citrusy note, try adding some orange zest. Seasonal ingredients can really change the cake and make it special. To keep your pumpkin pecan coffee cake fresh, store it in an airtight container. This keeps the moisture in and prevents it from drying out. You can also wrap the cake tightly in plastic wrap. Store it at room temperature for up to three days. If you need to keep it longer, refrigeration is a good option. Just make sure to cover the cake well to avoid fridge odors. If you want to enjoy your coffee cake warm, reheating is simple. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet. Heat it for about 10 minutes. You can also use a microwave. Heat a slice for about 15-20 seconds. This warms it up quickly. Just be careful not to overheat it, or it may become dry. Freezing is a great way to save your cake for later. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. Label it with the date. You can freeze the cake for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. Then you can reheat it as needed. Enjoy your delicious coffee cake anytime! Yes, you can use fresh pumpkin. Start with a small pumpkin and roast it. Cut it in half, remove seeds, and bake the halves until soft. Then, scoop out the flesh and mash it. Use this fresh pumpkin puree in the same amount as canned. Fresh pumpkin may have a different texture, but it will add great taste. To make this coffee cake gluten-free, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. Follow the rest of the recipe as is. This change makes it safe for those with gluten sensitivities. The cake will still be delicious and moist. Serve this coffee cake warm or at room temperature. It pairs well with a hot cup of coffee or tea. You can also add a dollop of whipped cream on top. For extra flair, sprinkle with cinnamon or add extra pecans. This makes your cake look and taste even better. This article covered how to make a tasty pumpkin pecan coffee cake. You learned which ingredients to choose, from the must-haves to the nice-to-haves. We walked through step-by-step instructions to bake it just right. I shared tips to avoid common mistakes and ways to test if it’s done. We also explored variations and the best ways to store any leftovers. With these tips and tricks, you'll create a delicious cake everyone will love. Enjoy your baking and share your creation with friends and family!

Pumpkin Pecan Coffee Cake

Indulge in the flavors of fall with this delightful Pumpkin Pecan Coffee Cake! Rich pumpkin puree and crunchy pecans come together in a soft, moist cake that's perfect for any occasion. With a simple glaze to top it off, this recipe is a guaranteed crowd-pleaser. Ready to bake something special? Click through to explore the full recipe and enjoy every warm, spiced slice with your favorite coffee!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 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

1/2 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions
 

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

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree to the butter mixture and mix well until fully incorporated.

        Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well combined.

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

            Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing.

              Fold in the chopped pecans, reserving a few for topping later.

                Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the reserved pecans evenly over the top of the batter.

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

                    Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                      For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled coffee cake before serving.

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

                          - Presentation Tips: Slice the cake into wedges and serve on decorative plates. Garnish with a sprinkle of cinnamon or additional chopped pecans for an elegant touch. Enjoy with a warm cup of coffee!