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PECAN STREUSEL PUMPKIN GINGERBREAD COFFEE CAKE

Like fall and the holidays and nostalgic comfort, all rolled into a soft, sweet, and warmly-spiced cake with buttery pecan streusel clinging to the top... don't miss this one! Your guests (or family) will big-hug you for it.


A pumpkin spice blend may substitute the ground spices; cloves, allspice, and nutmeg.

Notes: Butter is unsalted.


PECAN STREUSEL PUMPKIN GINGERBREAD

COFFEE CAKE

Ingredients: 1 1/2 cups all-purpose flour, 1/4 tsp. sea salt, 1/2 tbsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg, 1/4 tsp. ground allspice, two eggs at room temperature, 1/2 cup butter melted and cooled, 1/4 cup molasses, 1 cup brown sugar, 8 ounces pumpkin puree. For the pecan streusel: 1/2 cup chopped pecans, 1 tbsp. melted butter, 2 tbsp. flour, 2 tbsp. sugar, 1/2 tsp. ground cinnamon.


1. Preheat the oven to 350*F and line an 8-inch springform cake pan with parchment paper on the bottom. Spritz with cooking spray.

2. In a large bowl, whisk the dry ingredients together: Flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and allspice.

3. In a separate bowl, whisk the eggs with the brown sugar, cooled and melted butter, molasses, and pumpkin until smooth. Stir into the dry ingredients.

4. Make the streusel by stirring all ingredients together until crumbly.

5. Pour the batter into the prepared baking pan. Sprinkle over all of the pecan streusel. Bake for 40 minutes or until a tester comes out clean.


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