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Pumpkin Coffee Cake with Pecan Streusel

Pumpkin Coffee Cake with Pecan Streusel

Pumpkin Coffee Cake with Pecan Streusel is a moist, spiced pumpkin cake topped with a crunchy, buttery pecan streusel. Perfectly capturing the essence of fall, this comforting dessert combines seasonal flavors, textural contrast, and is easy to make using simple pantry ingredients. Ideal for breakfast, dessert, or teatime, it’s a versatile treat that delights with every bite.

  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 1 cup pure pumpkin puree
  • ½ cup melted butter (plus extra for greasing)
  • 1 teaspoon vanilla extract
  • ½ cup milk or buttermilk

Pecan Streusel Topping

  • 1 cup chopped pecans (toasted recommended)
  • ½ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • ¼ cup melted butter

Instructions

  1. Prepare the Streusel: Mix together chopped pecans, brown sugar, cinnamon, a pinch of salt, and melted butter until crumbly and well combined. Set aside to let the flavors meld.
  2. Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to create an even spice blend.
  3. Combine Wet Ingredients: In another bowl, beat eggs with brown sugar until fluffy. Add pumpkin puree, melted butter, vanilla extract, and milk or buttermilk, whisking until smooth and creamy.
  4. Incorporate Dry and Wet Mixes: Gradually fold the dry ingredients into the wet mixture gently, mixing just until combined to avoid overmixing and keep the cake tender.
  5. Layer and Bake: Pour half of the batter into a greased baking pan. Sprinkle half of the pecan streusel evenly on top. Add the remaining batter and top with the rest of the streusel. Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Allow the cake to cool in the pan for at least 15 minutes before slicing. This helps the streusel set and keeps the cake moist.

Notes

  • Use freshly ground cinnamon and nutmeg for best flavor.
  • Bring eggs, butter, and milk to room temperature for a smooth batter.
  • Fold dry ingredients gently to avoid a dense cake.
  • Toasted pecans enhance the flavor and crunch of the streusel.
  • Test cake doneness with a toothpick to prevent underbaking.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be gluten-free or vegan with suitable substitutions

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 350
  • Sugar: 24g
  • Sodium: 160mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Keywords: pumpkin coffee cake, pecan streusel, fall dessert, autumn baking, spiced cake, pumpkin cake, easy coffee cake