Description
A delightful and warm pumpkin coffee cake perfect for enjoying during cozy fall mornings, featuring a rich blend of spices and a soft, moist texture.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix together the pumpkin puree, eggs, and oil.
- In a separate bowl, combine the sugars, flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the walnuts.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Serve warm with a drizzle of caramel or a dusting of powdered sugar for added sweetness.
- This cake pairs perfectly with your morning coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Coffee Cake, Fall Recipes, Cozy Treats