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Pumpkin Coffee Cake with Coconut and Pecan Topping Recipe

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4.4 from 61 reviews

This Pumpkin Coffee Cake is a moist, flavorful fall favorite featuring spiced pumpkin batter topped with a crunchy coconut-pecan crumb and finished with a fragrant spiced glaze. Perfect for breakfast or dessert, it combines warm spices like cinnamon, nutmeg, and cardamom to create a comforting treat that’s easy to prepare.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cardamom

Wet Ingredients

  • 1 cup light brown sugar
  • 2 large eggs (at room temperature)
  • 1 1/2 cups pumpkin puree
  • 1/4 cup vegetable oil
  • 1/2 cup unsalted butter, melted

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped pecans (or walnuts)
  • 1/4 cup unsalted butter, melted

Glaze

  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or spray a 9×9-inch baking pan and line it with parchment paper to ensure easy removal. A 10×10-inch pan can also be used.
  2. Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cardamom. Whisk together until well blended to evenly distribute the leavening agents and spices.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, light brown sugar, eggs, vegetable oil, and melted unsalted butter until smooth and fully combined.
  4. Combine Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. The batter should be thick and slightly lumpy—avoid overmixing to maintain a tender texture.
  5. Prepare Crumb Topping: In a small bowl, mix together the flour, light brown sugar, shredded sweetened coconut, and chopped pecans (or walnuts). Pour in the melted butter and use a fork to mix until the mixture resembles coarse crumbs.
  6. Assemble Cake: Spread the pumpkin batter evenly into the prepared baking pan. Evenly sprinkle the crumb topping over the batter.
  7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Start checking at 28 minutes by inserting a toothpick or cake tester into the center; it should come out clean when done. Avoid overbaking to keep the cake moist.
  8. Cool Cake: Allow the cake to cool in the pan for about 10 minutes to let the crumb topping set and to prevent the glaze from melting too much when applied.
  9. Make Glaze: In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, nutmeg, and cardamom until smooth. Adjust the consistency by adding a little more milk if too thick, or powdered sugar if too thin.
  10. Drizzle and Serve: Pour or drizzle the glaze evenly over the cooled cake. Cut into squares and serve warm or at room temperature, enjoying the perfect balance of spicy pumpkin flavor and crunchy crumb topping.

Notes

  • Use room temperature eggs to help the batter mix more evenly.
  • You can substitute walnuts for pecans in the crumb topping as preferred.
  • For a more intense spice flavor, add an extra 1/4 tsp cinnamon or nutmeg if desired.
  • Ensure not to overbake to keep the cake moist and tender.
  • Glaze can be made ahead and stored covered in the refrigerator; drizzle just before serving.

Find it online: https://justsosavory.com/pumpkin-coffee-cake-with-coconut-and-pecan-topping-recipe/