Description
A cozy fall delight, this Spiced Coffee Cake with Pumpkin and Walnuts blends rich pumpkin flavors and warm spices, perfect for gatherings or a comforting treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon (for glaze)
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, mix the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts gently.
- Pour the batter into your prepared baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the spiced brown butter glaze by melting the butter over medium heat and cooking until golden brown.
- Whisk in powdered sugar, cinnamon, and a pinch of salt, adding water for desired consistency.
- Once the cake is baked and cooled slightly, drizzle the glaze generously over the top.
- Serve warm and enjoy every tender, spiced bite!
Notes
Make-ahead magic: This cake can be made a day in advance. Store it in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg