Description
A tender coffee cake bursting with autumn flavors, featuring pumpkin and walnuts, perfect for cozy mornings or 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 and well incorporated.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Gently 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 inserted in the center comes out clean.
- Melt the unsalted butter over medium heat for the glaze until golden brown. Whisk in the powdered sugar, cinnamon, and a pinch of salt.
- Drizzle the glaze over the cooled cake and serve warm.
Notes
For a richer flavor, add chocolate chips or dried fruits. This cake can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg