Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (60g) chopped pecans
  • 4 tbsp (56g) unsalted butter, melted and browned
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) neutral oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice
  • 1/2 cup (60g) unsalted butter, browned
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or oil.
  2. Combine flour, brown sugar, and cinnamon in a medium bowl. Stir in chopped pecans and pour over browned butter, mixing with a fork until coarse crumbs form.
  3. Whisk together pumpkin puree, oil, sugar, eggs, and vanilla in a large bowl until the mixture is smooth and glossy.
  4. Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice over the wet ingredients. Fold gently with a spatula until just combined. Note: Overmixing here leads to a tough cake.
  5. Pour the batter into the prepared pan and smooth the top. Evenly scatter the pecan streusel over the surface of the Pumpkin Pecan Coffee Cake.
  6. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for at least 30 mins.
  8. Mix browned butter, powdered sugar, maple syrup, and heavy cream in a small bowl until smooth and pourable.
  9. Drizzle the glaze over the cooled Pumpkin Pecan Coffee Cake in a zig zag pattern.