Description
A moist coffee cake loaded with pumpkin spice flavor and a touch of espresso in each bite.
Ingredients
Scale
- 2 1/2 cups white whole wheat flour
- 1 cup brown sugar
- 3/4 cup white sugar
- 3/4 cup canola oil
- 1 teaspoon pumpkin pie seasoning
- 1 teaspoon salt
- 3/4 cup pumpkin puree
- 3/4 cup milk
- 1/4 cup brewed espresso or strong coffee
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup finely chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350º.
- In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
- Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
- Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
- In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
- Mix at slow speed until there are no more lumps.
- Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
- Next, evenly spread pecan topping over batter.
- Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.
Nutrition
- Serving Size: 1 slice
- Calories: 303
- Sugar: 24 g
- Sodium: 400 mg
- Fat: 16 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 13 mg
