Pumpkin Oat Pecan Coffee Cake

Pumpkin Oat Pecan Coffee Cake

Happy Sunday, everyone!  Nothing says Sunday morning breakfast better than this Pumpkin Oat Pecan Coffee Cake.  I’ve had a recipe for Pumpkin Coffee Cake with Brown Sugar Streusel from Portuguese Girl Cooks pinned on Pinterest for what seems like forever.  I think she likes pumpkin just as much as I do!  This recipe is adapted from hers as I wanted to take it in a bit of a different direction.  For some reason, I kept thinking pumpkin and oats.  I decided to remove half of the flour, and replace it with ground rolled oats.  I love oats, and I always have plenty of them.  Plus, it’s never a bad idea to incorporate some nutritious ingredients in baked goods, is it?  This isn’t the most healthy coffee cake, but in it’s defense, it’s certainly not the worst.  I love my coffee, but please don’t think that you have to be a coffee drinker to enjoy this cake —  it’s great with tea or a glass of milk, too.   😉

The first thing I did to prepare the cake was pulse the oats in my food processor.  I wanted the oats going into the batter to be fine, or almost the consistency of flour.  There were still some larger pieces, but it worked out great.

Pulsed rolled oats

After that, I pulsed the oats for the streusel.  I wanted them to have a coarser consistency so they would be more prevalent in the topping.  The topping ingredients are added together in a small bowl, and the cold butter is cut in with two forks, a pastry cutter, or your impeccably clean fingers.  I use the last method as it’s easier to really work that butter into the dry ingredients until it resembles small pea sized crumbles.  I didn’t get a picture of this.  Maybe because I had too much butter on my hands.  😳

Whisk all of the dry ingredients for the cake in a medium bowl and set aside.  Beat the sugar and butter together, beat the eggs in one at a time, then beat in the pumpkin puree and sour cream.  The batter will be thick.

Pumpkin Oat Pecan Coffee Cake batter

From here, spread half of the batter evenly into the bottom of a greased spring form pan.  Sprinkle half of the streusel over the top.  Spread the last half of the batter evenly over the top of the first layer, and sprinkle with the remaining streusel.  It’s already gorgeous!

Pumpkin Oat Pecan Coffee Cake before baking

Pop it in onto the middle rack of your preheated 350 degree oven and bake it for 45-50 minutes, or until nice and golden brown, and a toothpick inserted into the center comes out clean.  Cool on a wire rack for 15 minutes, and remove from pan.

This coffee cake is moist and spicy with a toasty pecan crunch that can’t be beat.  Consider this your excuse to have cake for breakfast.  We all deserve it once in a while!

Pumpkin Oat Pecan Coffee Cake

Pumpkin Oat Pecan Coffee Cake
 
Prep time
Cook time
Total time
 
This coffee cake is moist and spicy with a toasty pecan crunch that can't be beat. Consider this your excuse to have cake for breakfast. We all deserve it once in a while!
Serves: 8-10 servings
Ingredients
Streusel:
  • ¼ cup rolled oats, coarsely pulsed in food processor
  • ¼ cup all purpose flour
  • 3 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • ½ cup pecan pieces
  • 4 tablespoons cold unsalted butter, cut into ¼" cubes
Cake:
  • ¾ cup rolled oats, finely ground in food processor
  • ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • ½ cup pumpkin puree
  • ½ cup light sour cream
Instructions
  1. Preheat the oven to 350 degrees. Spray a springform pan with cooking spray.
  2. Prepare the Streusel:
  3. In a small bowl, combine the coarsely ground oats, flour, sugar, cinnamon, and pinch of salt with a whisk. Stir in pecan pieces. Using your fingers, two forks, or a pastry cutter, work the cold butter into the flour mixture until it resembles small pea sized crumbles. Place in the refrigerator until ready to use.
  4. Prepare the Cake:
  5. In a medium bowl, combine the finely ground oats, flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt with a whisk. Set aside.
  6. In a large bowl, beat the butter and sugar with an electric mixer on medium high speed until well combined, about 3 minutes. Add the eggs one at a time at low speed, beating well after each addition. Add the pumpkin and sour cream, and beat at low speed until well incorporated. Stir in the dry ingredients until just combined. The batter will be thick.
  7. Remove the streusel from the refrigerator. Pour half of the cake batter into the prepared springform pan, and spread it evenly over the bottom. Sprinkle half of the streusel over the batter. Pour the remaining cake batter over the streusel, and spread evenly once more. Sprinkle the remaining streusel over the top. Place on the middle rack in the oven, and bake 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for about 15 minutes, and remove the cake from the pan.
Notes
If you'd rather not use the oats, simply omit them from the cake and the topping and replace with all purpose flour.

Adapted from Pumpkin Coffee Cake with Brown Sugar Streusel by Portuguese Girl Cooks.