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- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs The main ingredients create the base of your cake. Pumpkin puree gives it a warm, rich flavor. The sugars add sweetness and moisture. The eggs help bind everything together, while vegetable oil keeps the cake soft and tender. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt The dry ingredients balance the wet ones. Flour forms the structure. Baking powder and baking soda help the cake rise. Spices like cinnamon and nutmeg bring warmth and flavor. Salt enhances all the tastes, making each bite delicious. - 1 cup chopped pecans (divided) - 1/4 cup powdered sugar (for dusting) Toppings add flavor and beauty. Chopped pecans provide a crunchy texture. Dusting with powdered sugar makes the cake look fancy and sweet. You can mix and match toppings based on your taste! - Preheat oven to 350°F (175°C). - Grease a 9-inch round cake pan or line it with parchment paper. This helps with easy removal after baking. - In a large bowl, add 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup vegetable oil. - Use a whisk or electric mixer to blend until smooth. - Add 2 large eggs to the mix, one at a time. - Make sure to mix well after each egg. - Finally, stir in 1 teaspoon of vanilla extract until fully combined. - In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. - Ensure all ingredients are evenly blended. - Gradually add the dry mix to the wet ingredients. - Stir gently with a spatula until just combined. - Be careful not to overmix, as this can make the cake dense. - Fold in 3/4 cup of chopped pecans into the batter. - Pour the mixture into your prepared pan, smoothing the top. - Sprinkle the remaining 1/4 cup of chopped pecans on top. - Bake for 30-35 minutes. - Check doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. To make the best pumpkin pecan coffee cake, start with room temperature ingredients. This helps them mix better and form a light texture. Cold eggs or oil can make the batter lumpy. If you want a fluffy cake, mix gently. Overmixing makes the cake dense and tough. For a beautiful presentation, serve slices on a nice plate. You can dust the top with powdered sugar for a sweet touch. Pair your coffee cake with a warm cup of coffee or tea. The flavors blend well and enhance the cake’s taste. If you want something extra, sprinkle cinnamon on top before serving. You can change up the spices to suit your taste. Try adding ginger or allspice for a new twist. Want more sweetness? Fold in chocolate chips or raisins into the batter. These add-ins give the cake an even richer flavor. Enjoy experimenting with different flavors to find your favorite! {{image_4}} If you want to change the flour, you have great options. - Gluten-free options: You can use a gluten-free flour blend. This works well and keeps the cake moist. - Whole wheat flour substitution: Swap all-purpose flour with whole wheat flour. This adds a nutty taste and makes it healthier. If you need a nut-free cake, it’s easy to adjust. - Replacing pecans with seeds: Use sunflower seeds or pumpkin seeds instead of pecans. They add crunch without the nuts. - Adjusting flavors for nut-free diets: You can add more spices like cinnamon or vanilla. This enhances the flavor and keeps it tasty. Get creative with flavors to make your coffee cake unique. - Incorporating fruits like cranberries or apples: Adding chopped cranberries or apples gives a fruity twist. They add sweetness and a fresh bite. - Different spice blends for seasonal variations: Try mixing in ginger or cloves for a holiday feel. These spices warm up the cake and add depth. To keep your pumpkin pecan coffee cake fresh, use an airtight container. This helps keep moisture in. Store it at room temperature for up to three days. If you want to keep it longer, place it in the fridge. Make sure the container seals well. The cool air helps maintain its taste and texture. For long-term storage, freezing is your best bet. Wrap the cooled cake tightly in plastic wrap, then place it in a freezer bag. This protects it from freezer burn. The cake can stay fresh for up to three months. When you're ready to enjoy it again, thaw it overnight in the fridge. This keeps it moist and tasty. When it’s time to serve, reheating is key. Preheat your oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes. This warms the cake and brings back its soft texture. You can also microwave a slice for about 15-20 seconds. To enhance the taste after storage, sprinkle a bit of cinnamon on top. It adds warmth and extra flavor! You can tell the coffee cake is done when a toothpick comes out clean. Look for these signs: - The top is golden brown. - The edges pull away slightly from the pan. - A gentle press in the center springs back. Checking these signs helps ensure your cake is perfect. Yes, you can use fresh pumpkin. Here’s how: 1. Choose a sugar pumpkin, as they are sweeter and smoother. 2. Cut it in half, remove seeds, and roast until soft. 3. Scoop out the flesh and blend until smooth. Using fresh pumpkin brings a unique flavor. Just make sure it is well pureed for a nice texture. To enhance moisture in your coffee cake, try these tips: - Add a bit more oil. This keeps the cake tender. - Use buttermilk or yogurt for a nice touch. - Do not overmix the batter; this keeps it light. These suggestions make your cake soft and delightful. You can create a delicious pumpkin pecan coffee cake by blending wet and dry ingredients. After baking, enjoy your cake with some optional toppings like powdered sugar or chopped pecans. Remember, you can customize the recipe by using different flours or adding spices. Store it properly to keep it fresh. With these tips, your cake will impress everyone. Embrace your skills in the kitchen and enjoy making this delightful treat!

Pumpkin Pecan Coffee Cake

Indulge in the perfect autumn treat with this delightful Pumpkin Pecan Coffee Cake recipe! Made with warm pumpkin puree, sweet pecans, and a blend of warming spices, this cake is sure to impress. Easy to make and perfect for any occasion, it pairs wonderfully with your morning coffee. Click through to discover the full recipe, helpful tips, and enjoy a slice of fall bliss today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped pecans (divided)

1/4 cup powdered sugar (for dusting)

Instructions
 

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.

    Mix Wet Ingredients: In a large mixing bowl, add the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Use a whisk or electric mixer to blend the mixture until it is smooth and well combined.

      Incorporate Eggs and Vanilla: Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in the vanilla extract until well mixed.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly blended.

          Combine Mixtures: Gradually add the dry ingredients to the pumpkin mixture, gently stirring with a spatula or wooden spoon until just combined. Take care not to overmix, as this can make the cake dense.

            Fold in Pecans: Carefully fold in 3/4 cup of the chopped pecans into the batter, distributing them evenly throughout.

              Transfer to Cake Pan: Pour the batter into your prepared cake pan, smoothing the surface with a spatula. Sprinkle the remaining 1/4 cup of chopped pecans evenly over the top.

                Bake: Place the cake in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool the Cake: After baking, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                    Finishing Touch: Once the cake is fully cooled, dust the top with powdered sugar, creating a beautiful contrast to the warm pumpkin hue.

                      Prep Time: 15 min | Total Time: 50 min | Servings: 8

                        - Presentation Tips: Serve slices of the cake either warm or at room temperature, alongside a steaming cup of coffee. For an extra cozy touch, garnish each slice with a light sprinkle of cinnamon to enhance the autumn flavors!