Foodie Favorite: Pumpkin Coffee Cake

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. 

Ingredients:

Topping:

• 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

Filling: 

• 1/3 cup (71g) brown sugar, packed
• 1 tsp cinnamon
• 1 tsp unsweetened cocoa (I used Dutch-process)

Cake: 

• 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

Directions:

• 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.
• Enjoy!