So unless you’ve been under a rock your quite aware of the season we are currently in…PUMPKIN SEASON duh! And what better way to kick this season off than with some Pumpkin Coffee Cake.
Fall is seriously my favorite time of the year and it’s certainly not for all the pumpkin flavored things everywhere… I just love being able to throw on a nice chunky cardigan and some boots. Now crazy enough, I’m not a huge Pumpkin Flavored Anything fan…. its just not my jam. There I said it. My sisters think I’m crazy not to like all the Pumpkin things…but hey its just not.
This was honestly the reason I’ve been dreading making anything pumpkin because obviously I would need to try it. So last weekend I finally gave in and decided to make a Pumpkin Spice Coffee Cake and it has become by far one of my favorite fall desserts. It was fluffy, not to sweet, had the perfect notes of cinnamon and those crunchy pecans on top. And surprisingly enough, it didn’t have an overwhelming pumpkin flavor. It turned out so perfect and it was so freakin easy to make.
I started out by making the topping and the filling first and setting both aside. For the topping mix all the of ingredients together and cut in the butter. The topping should start to clump up, set this aside until your ready to use. For the filling, mix all of the ingredients together and set aside. For the cake, mix all of the ingredients together then add in the flour last. In a 8 inch cake pan, pour half the batter into the pan, sprinkle the filling over the batter, then top with the rest of the batter and lastly the crumble topping. Make sure to press the crumble into the batter just slightly. Bake for about 40 min at 350. Let cool for about 15 minutes before removing from pan. Enjoy with your fav cup of coffee !
Ingredients
Pumpkin Spice Coffee Cake
- 1/3 cup Vegetable Oil
- 2 Eggs
- 3/4 cup Dark Brown Sugar
- 1/4 cup Sugar
- 1 cup Pumpkin Puree
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 1/2 cup All Purpose Flour
Filling
- 1/3 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Cocoa Powder
Crumble Topping
- 1/3 cup Brown Sugar
- 1/3 cup Sugar
- 2/3 cup All Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 cup Chopped Pecans
- 4 teaspoon Butter
Instructions
- 1. Preheat oven to 350 degrees. 2. Start out by making the filling and the topping first. For the filling, mix the brown sugar, cinnamon and cocoa powder together. Set aside. For the topping, mix the brown sugar, sugar, AP Flour, cinnamon and chopped pecans together, then cut in cold butter until well combined. Set Aside.3. For the Coffee Cake, combine the oil, eggs, sugars, pumpkin puree, pumpkin spice, salt and baking powder together until well combined. Then add flour. 4. In a 8in pan, pour half of the batter into a well greased cake pan. Next add the filling. Pour the remaining batter over the filling. Top the batter with the Crumble Topping, making sure to push it gently into the batter. 5. Bake at 350 degrees for 40 min. Enjoy!