Description
A deliciously moist pumpkin coffee cake swirled with cinnamon and topped with a sweet glaze, perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix together the remaining sugar and cinnamon, then sprinkle half of this mixture over the batter in the pan.
- Pour the remaining batter over the cinnamon mixture and swirl with a knife to create a marbled effect.
- Sprinkle the remaining cinnamon sugar mixture on top and add chopped pecans if desired.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before drizzling with a glaze made from powdered sugar and milk.
Notes
- For a richer flavor, use brown butter in the batter.
- This cake can be stored in an airtight container for up to 3 days.
- Serve warm for the best taste experience.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cinnamon Roll Pumpkin Coffee Cake, Fall Dessert, Pumpkin Cake, Coffee Cake