I’ve been enjoying coffee cake for over three decades.
My mother used to make it when I was young, and I’ve enjoyed it ever since. Here’s a delightful seasonal spin on an original coffee cake that will bring warmth with sweet pumpkin and fall spices.
- 2/3 cup (131g) granulated sugar
- Pinch of salt
- 2/3 cup (82g) all-purpose flour
- 1 tsp cinnamon
- 1/4 cup (28g) chopped pecans, optional (I did not use pecans, as my kiddos would not have eaten the cake).
- 4 Tbsp (57g) butter, melted
- 1/3 cup (71g) brown sugar, packed
- 1 tsp cinnamon
- 1 tsp unsweetened cocoa (I used Dutch-process)
- 1/3 cup (67g) vegetable oil
- 2 large eggs, room temperature
- 1 cup (198g) granulated sugar
- 1 cup (213g) pumpkin purée
- 1 tsp pumpkin spice seasoning
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 cups (177g) all-purpose flour
- Preheat oven to 350 degrees and lightly grease an 8×8 pan.
- For the topping, whisk together all the ingredients except the melted butter. Next mix in the butter and stir well. Set aside.
- For the filling, mix together the brown sugar, spice and cocoa powder.
- For the cake, beat together oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
- Add the flour, stirring until smooth.
- Pour/spread 1/2 (around 12.5 ounces) of the batter into your greased pan.
- Sprinkle the filling evenly atop then the batter.
- Spread the remaining batter on top of the filling. Use a spoon or knife to swirl the mixture with the filling. Do not overmix.
- Sprinkle the topping over the batter.
- Bake until light brown and a toothpick can be removed without residue (40 to 45 minutes).
- Remove from oven and let cool for 20 minutes before serving. Serve directly from pan.