Description
A delightful spiced coffee cake infused with pumpkin and walnuts, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1/2 cup unsalted butter (for glaze)
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon (for glaze)
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until creamy.
- Add the dry ingredients to the wet ingredients and fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- For the glaze, melt the butter in a saucepan until golden brown, then whisk in powdered sugar, cinnamon, and a pinch of salt, adding water to reach your desired consistency.
- Drizzle the glaze over the warm cake and serve!
Notes
Feel free to add chocolate chips or dried cranberries for variations. Store leftovers in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg