Pumpkin-Pecan Coffee Cake

Active Time:
30 mins
Total Time:
1 hr 45 mins
Servings:



Ingredients
Batter

1 ⅓ cups granulated sugar

1 ⅓ cups packed light brown sugar

1 cup (8 oz.) unsalted butter, melted

4 large eggs

1 (15-oz.) can pumpkin

⅔ cup whole buttermilk

1 tsp. vanilla extract

3 ⅓ cups (about 14 1/4 oz.) all-purpose flour

2 tsp. baking soda

1 ½ tsp. kosher salt

1 ½ tsp. ground cinnamon

½ tsp. baking powder

½ tsp. ground nutmeg

Baking spray with flour

Topping

¾ cup (about 3 1/4 oz.) all-purpose flour

½ cup packed light brown sugar

½ cup softened unsalted butter

½ tsp. ground cinnamon

⅛ tsp. ground nutmeg

⅛ tsp. kosher salt

1 cup chopped pecans

Directions
Prepare the Batter: Preheat oven to 350°F. Beat granulated sugar, brown sugar, and butter in a large bowl with an electric mixer at medium speed until creamy and lightened in color, about 2 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition. Add pumpkin, buttermilk, and vanilla; beat until blended, about 1 minute.

Whisk together flour, baking soda, salt, cinnamon, baking powder, and nutmeg in a large bowl until completely combined. Add flour mixture to butter mixture in mixer, and beat on low speed until just combined, about 30 seconds.

Generously coat a 13- x 9-inch baking pan with baking spray. Spread Batter evenly into baking pan.

Make the Topping: Stir together flour, light brown sugar, butter, cinnamon, nutmeg, and kosher salt in a medium bowl until mixture is combined and looks wet. Using hands, squeeze mixture into clumps; stir in pecans, and sprinkle evenly over Batter.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 5 minutes, covering with aluminum foil during last 10 to 15 minutes of baking time to prevent overbrowning, if needed. Let stand 20 minutes before serving, or cool completely in pan on a wire rack, about 1 hour.