Pumpkin Praline Coffee Cake
My Pumpkin Praline Coffee Cake is super moist and full of fall flavor. Piled high with a sweet praline crumb topping, you are going to want to make this your new fall staple.
Ingredients
Praline Topping
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 1/2 tsp salt
- 1/3 cups butter cut into fourths
- 1.5 cups pecans chopped
Pumpkin Coffee Cake
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin
- 1/2 cup brown sugar
- 1/2 cup butter 1 stick
- 1/4 cup pure maple syrup
- 1/4 cup buttermilk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 8 or 9 inch cake pan.
To make the topping:
- In a medium bowl or food processor, combine sugars, flour, pecans, and salt. Cut in butter with a pastry blender or lightly pulse with food processor. Topping is done once it has the consistency of sand (it is ok if there are crumbs).
To make the cake:
- Stir the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined.
- In a medium bowl, whisk the pumpkin, brown sugar, butter, maple syrup, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients and stir until homogeneous. Try not to overmix the batter.
- Pour the batter into the cake pan and spread the praline topping evenly on top. Gently press any crumbs into the batter.
- Bake the cake for 30 minutes. To check if the cake is done, insert a toothpick. If the toothpick is clean, the cake is done, if the toothpick has wet batter on it, bake for 2 minute intervals until the toothpick is clean.
- Serve the cake warm or at room temperature. Enjoy!