Introduction to Pecan Pumpkin Coffee Cake
Coffee cakes, known for their crumbly topping and sweet, dense cake, have a storied history in the culinary world. Traditionally served with coffee for breakfast or as a snack, these cakes do not typically contain coffee themselves but are meant to complement the beverage. Originating from Europe, the concept evolved in America, where ingredients like fruits and spices became popular additions.
The pecan and pumpkin flavors are particularly popular in the fall, capturing the essence of the season with their warm, inviting aromas. The combination of these two flavors in a coffee cake offers a delightful taste of autumn that is both comforting and indulgent. This Pecan Pumpkin Coffee Cake takes the traditional coffee cake base and elevates it with a spiced pumpkin batter and a crunchy pecan topping, making it a favorite during the holiday season and beyond.
- The use of pecans adds a nutty, buttery crunch that contrasts beautifully with the moist, spiced pumpkin cake.
- Pumpkin, a versatile and beloved fall ingredient, not only enhances the flavor profile but also adds a rich, moist texture to the cake.
For more delicious ways to incorporate pecans into your cooking, explore a variety of recipes on MariaCooking.
By blending these traditional and seasonal ingredients, this coffee cake recipe embraces the essence of autumn and offers a delightful treat that’s perfect for any occasion.
Detailed Recipe and Preparation
Ingredients
Preparing this delightful Pecan Pumpkin Coffee Cake requires a combination of staple baking ingredients and seasonal flavors. Here’s everything you need to create the cake and its delicious pecan topping.
For the Cake:
- 2 1/2 cups all-purpose flour – a standard base for cakes providing structure
- 1 tablespoon baking powder – helps the cake rise
- 1/2 teaspoon baking soda – assists in leavening
- 1/4 teaspoon salt – enhances the flavors
- 1 1/2 teaspoons ground cinnamon – a key spice that offers warmth
- 1/2 teaspoon ground nutmeg – adds a nutty and slightly sweet flavor
- 1/4 teaspoon ground ginger – introduces a mild, spicy kick
- 1/4 teaspoon allspice – provides a deep, autumn-inspired flavor
- 1 cup pumpkin puree – adds moisture and rich pumpkin flavor
- 1 cup brown sugar – contributes to the moisture and gives a molasses flavor
- 1/2 cup vegetable oil – ensures the cake is moist
- 2 large eggs – binds the ingredients together
- 1 teaspoon vanilla extract – enhances the cake’s sweet flavors
- 1/3 cup sour cream – adds richness and tender texture to the cake
For the Pecan Topping:
- 1 cup chopped pecans – adds a crunchy texture and nutty flavor
- 1 cup brown sugar – for a sweet, molasses-rich crumbly topping
- 2/3 cup all-purpose flour – helps to thicken the topping
- 1 teaspoon ground cinnamon – complements the pecans with its warm spice
- 6 tablespoons unsalted butter, cold and cubed – binds the topping ingredients and adds a buttery taste
This simple list of ingredients combines to create a layered flavor profile that is both rich and comforting, perfect for a fall dessert or a festive brunch addition.
Step-by-Step Baking Instructions
Follow these detailed instructions to ensure your Pecan Pumpkin Coffee Cake turns out perfectly moist, flavorful, and with just the right amount of crunch.
Preparing the Batter
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper for easy removal.
- Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and allspice. This dry mix will ensure your cake has its signature fall flavor.
- Step 3: In a separate bowl, combine the pumpkin puree and brown sugar. Mix until smooth. Add the vegetable oil, eggs, and vanilla extract, blending well after each addition.
- Step 4: Incorporate the sour cream into the pumpkin mixture for extra moisture and richness.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cake light and fluffy.
Creating the Perfect Pecan Topping
- Step 1: In a medium bowl, combine the chopped pecans, brown sugar, all-purpose flour, and ground cinnamon. These ingredients create the sweet and crunchy topping that makes this cake unique.
- Step 2: Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This method helps distribute the butter evenly without melting it, creating pockets of crispiness as the cake bakes.
Baking and Cooling Tips
- Step 1: Spread the batter evenly in the prepared pan. Generously sprinkle the pecan topping over the batter, covering it completely.
- Step 2: Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the topping begins to brown too quickly, tent the cake with aluminum foil.
- Step 3: Allow the cake to cool in the pan on a wire rack for at least 20 minutes. This step is crucial as it helps the cake set and makes it easier to cut without crumbling.
- Step 4: Once slightly cooled, remove from the pan if desired and let it cool completely on the rack. Serve warm or at room temperature, ideally with a cup of coffee.
This Pecan Pumpkin Coffee Cake is a fabulous treat that captures the essence of autumn with every bite. It’s not just a delightful addition to your fall dessert menu but also a comforting snack to enjoy on a crisp day.
Visual and Texture Descriptors
When you first lay eyes on the completed Pecan Pumpkin Coffee Cake, you will notice its inviting golden-brown crust, a result of the perfectly baked pecan crumble topping. Here’s what to expect from the final product in terms of visual appeal and texture:
- Visual Appeal:
- The cake’s surface is textured with a generous layer of crumbled pecans mixed with brown sugar and cinnamon, providing a rustic and enticing look.
- The rich, dark color of the topping contrasts beautifully with the lighter, moist cake beneath, making it not only appetizing but also a feast for the eyes.
- Texture:
- Upon the first bite, the crumbly, buttery topping gives way to the soft, moist cake that is densely packed with fall flavors like pumpkin, cinnamon, and nutmeg.
- The pecans offer a delightful crunch that complements the smoothness of the pumpkin cake, ensuring a satisfying textural contrast in each mouthful.
- The cake itself has a tender crumb, thanks to ingredients like sour cream, which impart richness and a delicate structure that melts in your mouth.
This cake is not just a treat to eat but also a sensory experience, with each element designed to provide pleasure not just to the palate but also to the eyes. For those interested in the subtle nuances that enhance this sensory experience, Pumpkin Farmers of America offers insights into the versatility and benefits of pumpkin as a key ingredient in baking.
Enjoying this coffee cake during a leisurely morning coffee or as a comforting dessert can bring a touch of gourmet delight to everyday life. For more insights and recipes featuring pecans, visit the National Pecan Shellers Association. This resource provides a variety of ways to incorporate pecans into your baking, enhancing both flavor and texture.
Nutritional Information
When indulging in the Pecan Pumpkin Coffee Cake, it’s beneficial to consider its nutritional impact:
- Caloric Content: Each slice approximately contains 350 calories, providing a rich and fulfilling experience.
- Nutritional Highlights: The cake is enriched with healthy fats from pecans, which are great for heart health, and vitamins A and C from pumpkin, supporting immune function and skin health.
Serving Suggestions
Pairing the Pecan Pumpkin Coffee Cake appropriately can enhance its enjoyment:
- Coffee Pairings: The rich flavors of the cake match wonderfully with a robust dark roast coffee or a smooth, creamy latte. These coffee types complement the spicy and nutty notes of the cake.
- Tea Pairings: For tea enthusiasts, a chai latte or a spiced apple tea can bring out the autumnal flavors of the cake.
- After-Dinner Dessert: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an exquisite dessert experience.
Storage Tips
Proper storage is key to maintaining the freshness and texture of the Pecan Pumpkin Coffee Cake:
- At Room Temperature: Keep the cake in an airtight container for up to three days. This method preserves its moisture and soft texture.
- Refrigerating: For longer storage, wrap the cake tightly in cling film and store in the refrigerator. This can extend its freshness for up to a week.
- Freezing: Freeze slices on a baking sheet before transferring to a freezer-safe bag or container. This preserves the cake for up to three months and allows for easy portion control.
FAQs
Why is it called a coffee cake if there’s no coffee in it?
The term coffee cake refers to any cake intended to be eaten with coffee, not necessarily containing coffee itself. This tradition stems from various European countries where sweet, dense cakes were served during coffee breaks. The combination of cake and coffee provides a perfect balance of sweetness with the bitter flavors of coffee, enhancing the overall dining experience.
Can I substitute any ingredients for dietary restrictions?
Absolutely! Here are some substitutions to consider for the Pecan Pumpkin Coffee Cake:
- Gluten-Free: Use a gluten-free all-purpose flour in place of regular flour.
- Vegan: Substitute eggs with applesauce or a commercial egg replacer, dairy products with plant-based alternatives, and butter with coconut oil or vegan butter.
- Low-Sugar: Reduce the sugar amount or use a sugar substitute suitable for baking to cut down on sweetness without affecting texture.
For more details on ingredient substitutions and dietary adjustments, explore resources at the National Pecan Shellers Association.
How long does this cake stay fresh?
The Pecan Pumpkin Coffee Cake stays fresh:
- At Room Temperature: For up to three days when stored in an airtight container.
- Refrigerated: Keeps well for up to a week if covered or wrapped tightly to prevent drying out.
For optimal freshness, consider storing individual slices, allowing for easy serving without exposing the entire cake to air each time.
Conclusion
We hope you are as excited as we are to try this Pecan Pumpkin Coffee Cake—a perfect blend of rich flavors and textures that epitomize the essence of autumn. This cake is not just a treat; it’s an experience, combining the hearty warmth of pecans with the smooth subtlety of pumpkin.
- Try the Recipe: We encourage you to embrace the fall season by baking this delightful cake. Whether for a cozy morning breakfast, a brunch gathering, or a comforting dessert, this cake is sure to impress.
- Share Your Experience: After you’ve tried making this cake, we’d love to hear from you! Share your photos and experiences on social media, and let us know any modifications you tried. Your feedback and innovations help inspire others and could lead to new and exciting variations of this classic recipe.
Embrace the flavors of fall with this Pecan Pumpkin Coffee Cake and let us know how your culinary adventure goes!
Pecan Pumpkin Coffee Cake
Ingredients
- 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
Optional topping
- 1/4 cup pecans, whole or chopped, for garnish
Instructions
- 1.Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2.In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
- 3.In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- 4.Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped pecans.
- 5.Pour the batter into the prepared pan and smooth the top with a spatula.
- 6.If using, sprinkle the additional pecans over the top of the batter.
- 7.Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 8.Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Calories: 330 | Total Fat: 19g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 210mg | Total Carbohydrates: 37g | Dietary Fiber: 2g | Sugars: 20g | Protein: 4g Enjoy your deliciously nutty and spiced English Pecan Pumpkin Coffee Cake with a cup of coffee or tea!
