Pumpkin Oat Pecan Coffee Cake
Pumpkin Oat Pecan Coffee Cake is an easy pumpkin coffee cake recipe with the heartiness of rolled oats and a pecan streusel!
Happy Sunday, everyone! Nothing says Sunday morning breakfast better than this Pumpkin Oat Pecan Coffee Cake. This recipe is adapted from this Pumpkin Coffee Cake with Brown Sugar Streusel.
I kept thinking that pumpkin and oats would make a great combination, so 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.
Feel free to use oat flour instead!
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.
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!
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!
For the cake:
For the streusel:
Prepare the cake:
Prepare the Streusel:
Serving Size: 1
Amount Per Serving: Calories: 489 Total Fat: 26g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 95mg Sodium: 472mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 3g Sugar: 23g Sugar Alcohols: 0g Protein: 12g