The Pioneer Woman Tasty Kitchen
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Pumpkin Coffee Cake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This coffee cake is amazing. It would be great for a harvest time Saturday morning or even for dessert.

Ingredients

  • FOR THE TOPPING:
  • ¼ cups Brown Sugar
  • ¼ cups White Sugar
  • ½ teaspoons Cinnamon
  • 2 Tablespoons Cold Butter
  • ½ cups Pecans, Chopped
  • _____
  • FOR THE CAKE:
  • ½ cups Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 can (15 Oz. Can) Pumpkin
  • 1 teaspoon Vanilla
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Pumpkin Pie Spice
  • ¼ teaspoons Salt

Preparation

In a small bowl, combine sugars and cinnamon for the topping. Cut in the butter until mix resembles coarse crumbs. Stir in pecans; set aside.

In a mixing bowl, cream butter and sugar for the cake. Add eggs, one at a time, beating well after each addition.

Combine pumpkin and vanilla in a separate bowl; mix well.

Combine dry ingredients.

Add dry ingredients to the creamed mixture a little at a time, alternating between the pumpkin mixture and dry ingredients. Beat on low until just blended.

Spread the batter in a 9×13 pan, greased and floured. Sprinkle with the topping.

Bake at 325F for 40 minutes or until a toothpick inserted near the center comes out clean.

One Comment

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jms021117 on 1.28.2011

I just made this for breakfast this morning. This light, delicously moist coffeecake hit the spot for me and the kids this morning! The only change I made was putting the nuts only on half because one of my kids will not eat them. Yummmm! Thanks for the recipe. I will be making this one again.

2 Reviews

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karend on 7.3.2013

Light, moist, not too sweet. Yummy!

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katejudy311 on 11.23.2011

So good!

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