Pecan Pumpkin Coffee Cake

S recently visited my grandmother while he was out about Georgetown.  While there, she gifted him with freshly baked blueberry coffeecake.  By the time it arrived to our house at the end of the day, I was curious to find a very small piece of coffeecake wrapped awkwardly in a very large piece of foil 3 times its size.  S is very good about saving me my fair portion of grandmom’s tasties, so as I deduced that this small morsel must have began life as a much larger (3x)  piece, I  assumed that this coffeecake is extra amazing… and it was!

Inspired by that coffeecake, but unwilling to use as much butter as the original (it was too delicious not to have been swimming in calories), I found a recipe for a fall-inspired coffeecake and slightly health-ified it (Cooking Light).

Pecan Pumpkin Coffee Cake

  • 1  teaspoon  butter or stick margarine
  • 1/4  cup  regular oats
  • 3  tablespoons  brown sugar
  • 3  tablespoons  chopped pecans
  • 3  tablespoons  butter or stick margarine, softened
  • 1/3  cup  granulated sugar
  • 1/4  cup  packed brown sugar
  • 1  large egg
  • 1 1/4  cups  all-purpose flour (I exchanged 1/2 cup of the total with whole wheat flour)
  • 1  teaspoon  baking powder
  • A few of dashes each of cinnamon, ginger, and nutmeg (subbed for 1  teaspoon pumpkin-pie spice. I had none.)
  • 1/2  teaspoon  baking soda
  • 1/2  cup  canned pumpkin
  • 1/2  cup low-fat vanilla yogurt (subbed for 1/2 cup low-fat buttermilk)

Preheat oven to 350°.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.

Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 2.5 minutes). Add the egg (certified humane free range!), and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, spices, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and yogurt, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

It smelled AMAZING while baking, and it tastes pretty darn good too.  It definitely got me in the spirit for fall 🙂 . Time to bust out the crock pot for some comfort food (healthy of course; boo winter fat layer)!


Pecan Pumpkin Coffee Cake


About REL

Austin, Texas
This entry was posted in In the Kitchen. Bookmark the permalink.

3 Responses to Pecan Pumpkin Coffee Cake

  1. Kristin says:

    Hilarious. Looks delicious. I’m obsessed pumpkin. I find a lot of “healthified” recipes for baked goods at I have also learned that you can sub whole wheat flour for all of the white flour in some recipes (quick breads, muffins, pancakes, etc) if you use whole wheat pastry flour.

  2. Kristin says:

    oops “obsessed WITH pumpkin” … hahaha

  3. Pingback: Snatched: Pumpkin Chocolate Chip Cookies « A Perfect Insane

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