Pumpkin-Pecan Coffee Cake
Active Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 16
Ingredients:
Batter:
1 ⅓ cups granulated sugar
1 ⅓ cups packed light brown sugar
1 cup (8 oz.) unsalted butter, melted
4 large eggs
1 (15-oz.) can pumpkin
⅔ cup whole buttermilk
1 tsp. vanilla extract
3 ⅓ cups (about 14 1/4 oz.) all-purpose flour
2 tsp. baking soda
1 ½ tsp. kosher salt
1 ½ tsp. ground cinnamon
½ tsp. baking powder
½ tsp. ground nutmeg
Baking spray with flour
Topping:
¾ cup (about 3 1/4 oz.) all-purpose flour
½ cup packed light brown sugar
½ cup softened unsalted butter
½ tsp. ground cinnamon
⅛ tsp. ground nutmeg
⅛ tsp. kosher salt
1 cup chopped pecans
Directions:
Prepare the Batter:
Preheat oven to 350°F. Beat granulated sugar, brown sugar, and butter in a large bowl with an electric mixer at medium speed until creamy and lightened in color, about 2 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down the sides of the bowl after each addition. Add pumpkin, buttermilk, and vanilla; beat until blended, about 1 minute.
Whisk together flour, baking soda, salt, cinnamon, baking powder, and nutmeg in a large bowl until completely combined. Add flour mixture to butter mixture in mixer, and beat on low speed until just combined, about 30 seconds.
Generously coat a 13- x 9-inch baking pan with baking spray. Spread batter evenly into the baking pan.
Make the Topping:
Stir together flour, light brown sugar, butter, cinnamon, nutmeg, and kosher salt in a medium bowl until mixture is combined and looks wet. Using hands, squeeze mixture into clumps; stir in pecans, and sprinkle evenly over Batter.
Bake in a preheated oven until a wooden pick inserted in the center comes out clean, 55 minutes to 1 hour and 5 minutes, covering with aluminum foil during the last 10 to 15 minutes of baking time to prevent over-browning if needed. Let stand 20 minutes before serving, or cool completely in a pan on a wire rack, for about 1 hour.
Recipe courtesy of Southern Living.com
