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To make the perfect Pumpkin Pecan Coffee Cake, you need these key ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, firmly packed - 1/2 cup granulated sugar - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup pecans, coarsely chopped - 1/2 cup powdered sugar (for glaze) - 1-2 tablespoons milk (for glaze) These ingredients come together to create a moist and flavorful cake. When you prepare this cake, be precise with your measurements. Here are some easy swaps: - If you want a dairy-free version, use vegan butter. - You can replace granulated sugar with coconut sugar for a healthier option. - Use almond flour instead of all-purpose flour for a gluten-free cake. - If you don’t have pecans, walnuts work well too. These substitutions can change the taste and texture, so choose wisely. Choosing the right ingredients is key. Here are some tips: - Always use fresh canned pumpkin; it makes a big difference. - Pick unsalted butter for better control of the cake’s saltiness. - Look for high-quality vanilla extract; it enhances the flavor. - Choose whole pecans that are fresh and crunchy for the best bite. Good ingredients lead to a great cake. Enjoy the process of selecting them! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Take a 9x13 inch baking pan and grease it well. Use unsalted butter or cooking spray to coat the bottom and sides. Then, dust the pan with flour. This will help the cake release easily when it's done. In a large mixing bowl, combine 1/2 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed. Mix until the blend is light and fluffy, which should take about 3-4 minutes. Next, add 3 large eggs, one at a time, mixing well after each addition. Then, pour in 1 cup of canned pumpkin puree and 1 teaspoon of pure vanilla extract. Mix until the batter is smooth. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This mix adds flavor and helps the cake rise. Gradually add the dry mixture to the pumpkin mix. Use low speed to combine, and stop when you see a few lumps. Finally, gently fold in 1/2 cup of coarsely chopped pecans with a spatula. This adds a nice crunch. Pour the batter into your prepared baking pan. Spread it evenly using a spatula. 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, remove the pan from the oven. Let it cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely. This helps the cake set and makes it easier to slice. To get a fluffy pumpkin pecan coffee cake, use room temperature ingredients. This helps the batter mix well. Cream the butter and sugars together until light and fluffy. This step is key for airiness. Avoid overmixing the batter. A few lumps are okay; they help keep it soft. A common mistake is forgetting to measure ingredients correctly. Use the spoon and level method for flour. Too much flour can make your cake dense. Also, make sure your baking powder and soda are fresh. Old leavening agents can ruin the rise of your cake. To make a smooth glaze, mix powdered sugar with milk gradually. Start with one tablespoon of milk. Add more if needed until you reach your desired thickness. Drizzle the glaze over the cake while it is still warm. This helps the glaze soak in and adds sweetness. {{image_4}} You can easily make this cake gluten-free. Use a good gluten-free flour blend. Look for one that works well in baking. It should have a mix of flours and starches. Replace the all-purpose flour with an equal amount of your blend. This swap keeps the cake moist and tasty. Always check the blend for best results. Want to spice it up? Add some extra flavors! Chocolate chips work great with pumpkin. Use ½ cup of semi-sweet or dark chocolate chips. Dried fruit, like cranberries or raisins, adds a nice chew. Try adding ½ cup to the batter. If you're feeling adventurous, mix in some orange zest. It gives a fresh twist! Switch up the glaze for more fun! Instead of a basic glaze, use cream cheese frosting. It adds a rich flavor that pairs well with pumpkin. For a nutty touch, sprinkle more chopped pecans on top. You can also use a simple dusting of powdered sugar. This makes for a pretty presentation. Try to find what you love! To keep your pumpkin pecan coffee cake fresh, store it in an airtight container. Place it at room temperature for up to three days. If you want to keep it longer, refrigeration is a good option. Just remember that it may dry out a bit. You can also freeze this cake for up to three months. First, let it cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer bag. When you're ready to enjoy it, thaw it in the fridge overnight. To reheat, slice the cake and place it in the microwave. Heat on low for about 15-20 seconds. If you prefer, you can warm it in the oven at 350°F for about 10 minutes. This brings back its soft texture and warm flavors. Enjoy with a cup of coffee! Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin has a different texture, so it might change the cake a bit. You can steam or roast the pumpkin. After cooking, let it cool and then blend it until smooth. This will give you about the same amount as a can. The best way to check is with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. If you see wet batter on the toothpick, it needs more time. Start checking at 30 minutes, but it might take up to 35 minutes. This cake stays fresh for about 3-4 days on the counter. Keep it in an airtight container to keep it moist. You can also store it in the fridge for about a week. Just remember to warm it slightly before eating for the best taste. This blog post covered all the steps to make a great Pumpkin Pecan Coffee Cake. We talked about key ingredients, how to prep and bake, and tips for a fluffy texture. You can try fun variations and different toppings, too. Remember to store your cake properly to keep it fresh. With these tips, you’ll bake a cake that everyone loves. Enjoy your baking adventure!

Pumpkin Pecan Coffee Cake

Indulge in a slice of heaven with this Pumpkin Pecan Coffee Cake recipe! Made with creamy pumpkin puree and crunchy pecans, this delicious treat is perfect for any occasion. With easy-to-follow steps, you can bake this moist cake topped with a sweet glaze in just under an hour. Don't miss out on this cozy fall favorite! Click to explore the full recipe and elevate your baking game today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup pecans, coarsely chopped

1/2 cup powdered sugar (for glaze)

1-2 tablespoons milk (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Generously grease and flour a 9x13 inch baking pan to prevent sticking.

    In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Cream the mixture together using an electric mixer on medium speed until it is light and fluffy, about 3-4 minutes.

      Add the eggs one by one, beating well after each addition. Then, incorporate the pumpkin puree and vanilla extract. Mix until the batter is smooth and fully combined.

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

          Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix; it is perfectly fine if a few lumps remain in the batter.

            Gently fold in the chopped pecans with a spatula, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared baking pan, using a spatula to spread it into an even layer.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time.

                  While the cake bakes, prepare the glaze by mixing the powdered sugar and milk in a small bowl. Whisk until smooth, adjusting the amount of milk to achieve your desired texture.

                    Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

                      Finally, drizzle the prepared glaze over the warm cake just before serving for an added touch of sweetness.

                        Prep Time, Total Time, Servings: 15 mins | 50 mins | 12 servings

                          - Presentation Tips: Slice the cake and serve it on a decorative platter. For an elegant touch, dust the top with a light sprinkle of additional powdered sugar and garnish with whole pecans arranged neatly on top. Pair each slice with a steaming cup of coffee for a delightful treat! Enjoy!