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coffee cake with pecans
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Pumpkin Coffee Cake with Pecan Crumble

Super moist spiced pumpkin coffee cake with a buttery cinnamon pecan crumble topping. Adapted from Williams Sonoma.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 -10 servings
Calories: 590kcal
Author: alaskafromscratch

Ingredients

For the pecan crumble

  • ⅓ cup all purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter cut into cubes
  • 1 cup chopped pecans

For the cake

  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon kosher salt
  • 8 tablespoons butter
  • 1 cup brown sugar
  • 2 large eggs
  • ¾ cup 100% pumpkin puree not pumpkin pie filling
  • ½ cup sour cream
  • 1 teaspoon vanilla
  • ¼ teaspoon orange zest optional

Instructions

  • Preheat the oven to 350℉. Grease a 9-inch springform pan; set aside.
  • Make the crumble: In a small mixing bowl, whisk together the flour, brown sugar, cinnamon and sea salt. Cut in the cold butter using a pastry blender until the mixture resembles crumbs. Stir in the pecans. Set aside.
  • Make the coffee cake: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the brown sugar, about 1 minute on medium-high speed.
    Add the eggs and beat to combine, scraping the insides of the bowl down as needed. Add the pumpkin, sour cream, vanilla, and orange zest and beat until well incorporated.
  • Pour in the dry ingredients you have set aside for the cake. Beat on medium speed until it all comes together and forms a thick batter.
    Spread half of the batter into the prepared springform pan using a small offset spatula. Sprinkle half of the crumble over the batter. Then gingerly spread the rest of the batter over top. Sprinkle the top of the cake evenly with the remaining pecan crumble.
  • Bake in preheated oven for 50 minutes, or until cake is set in the middle. Allow to cool on a cooling rack for 15 minutes before releasing from the springform pan. Serve warm.

Nutrition

Serving: 1slice | Calories: 590kcal | Carbohydrates: 68g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 519mg | Potassium: 238mg | Fiber: 3g | Sugar: 42g | Vitamin A: 4355IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg