Description
A moist and flavorful coffee cake infused with pumpkin and warm spices, perfect for fall mornings or cozy evenings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup brown sugar (for topping)
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- Cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
- Mix in pumpkin puree, milk, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the prepared pan. Sprinkle brown sugar and pecans evenly on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
- Use fresh pumpkin puree for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Substitute walnuts for pecans if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
