I am SO excited to be sharing this new recipe today as part of my guest post for Honeyville! My recipe is for Pumpkin Pecan Coffee Cake and it is absolutely delicious! I've been secretly enjoying it for days now to ensure it was just the way I wanted it to be. When I have it in the evening for dessert, I like to top it with whipped cream...and Oh-My-Pumpkin it is so good! It feels like I'm eating a "pumpkin pie coffee cake"...oh so moist and pumpkiny. I absolutely LOVE the buttery, toasted pecan, "brown sugar" flavored topping. This coffee cake is so easy to make and even easier to eat and enjoy! It just screams fall/autumn is here! This cake makes a delicious breakfast, snack or dessert and would make a great addition to your Thanksgiving breakfast table. I hope you enjoy this Pumpkin Pecan Coffee Cake as much as I do! Now, I think I'll go have a piece. To get to the recipe, click here:
Pumpkin Pecan Coffee Cake. Enjoy!
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| Ready to pop in the oven |
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Hi GGC,
ReplyDeleteWOW! This looks wonderful! Can't wait to make it. Oops, looks like I'll have to wait just a bit ... I'm fresh out of ground golden flax seed. Soon, though ... v-e-r-y soon! :-)
Hi CyberSis,
ReplyDeleteThanks. As an "FYI"...one of my Facebook followers told me that she made a "half recipe" yesterday and baked it in her 9-inch USA Pan and that it took 36 minutes for her to make. Just in case you are interested in halving it. I actually just had a piece for my lunch today topped with whipped cream...it WAS my lunch! ;-)
Hi GGC,
ReplyDeleteThanks much for the 1/2 recipe hints. Very helpful since I often halve recipes like this for just the two of us.
Hi CyberSis,
ReplyDeleteYou are welcome. I thought you did that (halved recipes) so figured that might help! :-)
We made this over the weekend and it was a total hit with the whole family! The cake part is perfectly pumpkiny and the topping really makes it stand out. A keeper for sure--we'll be making this again and again! I even let the kids eat it for breakfast since it's healthy. (I eat it for breakfast too, ha!) Thank you :)
ReplyDeleteHi Nicole,
ReplyDeleteYay! So happy your family enjoyed it. I find it seems to get better each day for some reason and someone else told me the same thing. LOL...no worries, I've had it for breakfast and even once had it for "lunch". Glad you are enjoying it. Thanks for letting me know. :-)
Oh my, this is wonderful!! And it looks just like your photo too :)
ReplyDeleteMy only mistake was tasting the topping before it went on the batter and it definitely got applied a few spoonfuls short! But there was lots anyway, thankfully. Many thanks for another fantastic baked good!
I just made this on the weekend and we loved it! I bought some sugar free ice cream, after reading about it here, and added a dollop and it made a very decadent tasting dessert. Thanks!
ReplyDeleteHi BarbP,
ReplyDeleteSo happy you enjoyed the cake (and the topping...heeheehee)! I actually just had the last piece of mine today at lunch time (alongside eggs...LOL). You are welcome...glad you enjoyed! :-)
Hi Jackie,
ReplyDeleteSo happy you liked it...sounds super yummy with ice cream! It's good with whipped cream as well. Glad you enjoyed it! :-)
The recipe is an absolute winner!!! I made it exactly as written with 2 exceptions: I used 5 tsp Virtue Sweetener for each 1/2 cup of Swerve. Also I was lazy and didn't toast the pecans. Figured they would toast enough on the top while the cake was baking for 55 minutes. And they were yummy! This recipe seems similar to another you posted with chocolate. IMHO it doesn't need the chocolate at all. The generous amount of spices is just right. No doubt this will be made multiple times in our kitchen this winter! Thanks so much for this recipe.
ReplyDeleteHi Cammie,
ReplyDeleteThanks so much! I'm so happy you enjoyed it. You are very welcome. Thanks for letting me know! :-)