Pumpkin Coffee Cake With Buttery Pecan Streusel

Bettyskitchen's picture

Nov. 15, 2016

Betty demonstrates how to make Pumpkin Coffee Cake with Buttery Pecan Streusel. Brigette Nguyen demonstrated this recipe on her KY Proud Kitchen cooking show, where she incorporates locally grown and harvested foods, such as pumpkins. You can find this elegant and delicious recipe at her website,


Vegetable oil 1/3 Cup (5.33 tbs)
Eggs 2
Sugar 3/4 Cup (12 tbs)
Sorghum 2 Tablespoon
Pumpkin puree 1 Cup (16 tbs)
Pumpkin pie spice 1 Teaspoon
Flour 1 1/2 Cup (24 tbs)
Salt 1/2 Teaspoon
Baking powder 1 Teaspoon
Unsalted butter 4 Tablespoon
Pecans 1/2 Cup (8 tbs) , chopped
Pumpkin pie spice 1 Teaspoon
Flour 1/2 Cup (8 tbs)
Salt 1 Pinch
Sugar 1/3 Cup (5.33 tbs)
Sorghum 1 Tablespoon
Vanilla 1 Teaspoon



1. In a medium bowl or large glass measuring cup, whisk the oil with the eggs, sugar, sorghum, and pumpkin puree.

2. In another bowl, combine the pumpkin pie spice, flour, salt, and baking powder.

3. Mix the wet ingredients into the dry to form a thick batter.

4. To make the streusel, melt the butter in a nonstick pan over medium heat. Add the pecans and toast until fragrant and crisp, about 4-7 minutes.

5. Combine the pumpkin pie spice, flour, salt, sugar, sorghum, and vanilla in a small bowl and add the toasted pecans and butter. Stir to form a crumb topping.

6. Spread half of the cake batter into a greased 8×8 baking pan.

7. Sprinkle with about one third of the streusel crumbs, then follow with the remaining batter and the rest of the streusel.

8. Bake at 350 degrees (F) until a toothpick inserted comes out clean, about 30-35 minutes.


9. Let it cool down, serve and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 47 Minutes
Ready In: 47 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 926Calories from Fat 401

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 447 mg18.63%

Total Carbohydrates 120 g40%

Dietary Fiber 6 g24%

Sugars 57 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet