A good reason to eat cake for breakfast, this pumpkin coffee cake has layers of pumpkin cake, cinnamon sugar and pecan streusel.
Coffee Cake = the best cake since you can eat it for breakfast. My kids got the biggest smiles on their faces when they found out they could have a piece of cake for breakfast. The recipe for pumpkin bars on my site is well loved and I wanted to make a version you could snack on all day long.
I nixed the cream cheese frosting and instead added a layered of brown sugar cinnamon pecans in the middle and a crunchy pecan streusel on top. Any healthier, nope, but perfect for a chilly fall morning with a cup of coffee, if that’s your thing. I’m not a coffee drinker here, but I sure do enjoy coffee cake.
How to make pumpkin coffee cake
There are three layers to make in this pumpkin coffee cake. But don’t get scared off, the first two are super simple and the pumpkin cake layer comes together quickly.
Start by making the cinnamon sugar layer, which is just cinnamon, brown sugar and pecans. Next, make the streusel, which is flour, brown sugar, cinnamon, salt, butter and pecans. Set both of those layers aside while you make the pumpkin cake batter.
It’s a basic pumpkin cake, made with oil which keeps it super moist. You’ll stir together the wet ingredients and the dry and then gently fold them together. Then, it’s time to layer them all in the pan. Start with 1/2 of the cake batter, then the cinnamon sugar layer, the rest of the pumpkin cake batter, and last, the streusel.
This cake takes a good 45-55 minutes to bake because of all the layers. Let it cool for a least an hour before cutting into it. But it is very good warm. Because of the pumpkin the cake with stay nice and moist for several days.
Can I leave the nuts out?
Absolutely, but I think they add a lot. If you don’t like pecans, like my husband, then leave them out. Cameron was eating a piece for breakfast and said, “Mom, I don’t like the beans in here.” meaning the nuts 🙂
Pair this with an easy breakfast casserole and a side of fall fruit and you have a perfect brunch with friends. Let me know if you make this recipe, leave me a rating and tell me how it went in the comments below.
Pumpkin Coffee Cake
For the cinnamon sugar layer
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/2 cup pecans roughly chopped
For the streusel layer
- 1 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 3/4 cup roughly chopped pecans
For the Pumpkin Cake
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 1 15 ounce can pumpkin, (not pumpkin pie filling)
- 4 eggs room temperature
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- Start by making the cinnamon sugar layer. In a small bowl, stir together the brown sugar, cinnamon and pecans. Set aside. Next make the streusel. In a medium bowl, stir together the flour, brown sugar, cinnamon and salt. Add the softened butter and gently mix until crumbly. Gently, stir in the pecans. Set aside.
- To make the cake, preheat oven to 350° F and grease a 9 x 13 inch baking pan. In a large bowl, beat together the eggs, sugar, oil and pumpkin until well combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Add the dry ingredients to the wet and gently stir until well combined.
- Pour half of the batter into the 9x13 inch pan. Sprinkle on the cinnamon sugar layer and then gently spread on the other half of the batter. Last, top with the streusel mixture. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool at least most of the way before serving. It is good a bit warm. Will keep several days on the counter.
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