Pumpkin Coffee Cake with Pecan and Pumpkin Seed Streusel

Pumpkin Coffee Cake with Pecan and Pumpkin Seed Crumble

Are you tired of pumpkin spice yet? Not me. I’ll find any reason to come up with a new coffee cake recipe. This time of year I always have a can or two of pumpkin puree for when the mood strikes.

The house smells amazing as this bakes, and the cake is divine. That’s all you need to know.

Pumpkin Streusel Coffee Cake with Pecan and Pumpkin Seed Streusel

Pumpkin Streusel Coffee Cake

Pecan & Pumpkin Seed Streusel:

1 Cup all purpose flour

1/2 Cup sugar

1 stick unsalted butter (1/2 Cup), cut into small pieces and kept cold

3/4 tsp.  cinnamon

1/8 tsp. ground ginger

1/8 tsp. nutmeg

1/2 tsp. salt

3/4 Cup pecan pieces

1/4 Cup pumpkin seeds

In a bowl of a stand mixer place the flour, sugar, spices and salt. Stir to combine. Add the cold butter pieces and mix on low speed for about 5-6 minutes until mixture resembles coarse wet sand. Do not allow to form a dough. Mix in the pecan pieces by hand. Reserve the pumpkin seeds to sprinkle over later. Remove the streusel to a bowl and chill until ready to bake.

Cake:

1 Cup all-purpose flour

1 tsp. baking powder

3/4 tsp. kosher salt

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground mace

3/4 Cup unsalted butter, room temp

3/4 Cup sugar

2 Lg. eggs, room temp

1 tsp. vanilla

3/4 Cup pumpkin puree

Preheat the oven to 350° F. Spray a 9×9 square baking pan with baking spray.

In a small bowl combine the flour, baking powder, salt, and spices and set aside.

In a stand mixer fitted with a paddle attachment cream together the butter and sugar until fluffy. Add eggs one at a time and mix until combined. Add in the vanilla and pumpkin and mix until combined; don’t overbeat-note mixture will appear curdled but don’t worry. Add in the flour mixture all at once and mix gently on low until combined. Don’t overbeat. Pour the batter into prepared cake pan and smooth out top.

Remove streusel from the fridge and sprinkle over cake batter evenly (it will seem like a lot but use it all). Sprinkle the pumpkin seeds over the top of the streusel and bake in preheated oven for about 35-40 minutes. Cover with foil for last several minutes if seeds appear too brown.

Note: I finished my cake by placing under the broiler on lowest rack for a couple minutes to brown the streusel a bit further.

Allow to cool over a wire rack and serve warm or at room temp.



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