Grab the cup of coffee, sit back, relax and forget the world for a few minutes. This recipe is from Southern Living and is a favorite now in our house. Just the amazing smells of the holidays will bring your loved ones to the breakfast table. It did mine! Enjoy and Happy Holidays!
Pumpkin-Pecan Coffee Cake
- 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
- 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 for the Cake
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 sides of 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 baking pan.
Directions for 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 preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 5 minutes, covering with aluminum foil during last 10 to 15 minutes of baking time to prevent overbrowning, if needed. Let stand 20 minutes before serving, or cool completely in pan on a wire rack, about 1 hour.