Pumpkin-Pecan Coffee Cake

Of all the breakfast type breads there are to enjoy, coffee cake would be among my very favorite! It may even rival cinnamon rolls! When I growing up my mom would sometimes make the Bisquick version of coffee cake. I always loved it, although I'm sure I wasn't as wild about the "cake" part of it, so I mostly consumed the streusel topping - yum! To me, coffee cake is just pure comfort food!

Here is a great coffee cake with the twist of pumpkin added to the mix! This is a "lighter" recipe as it does not have a ton of butter added. The streusel topping, however, more than makes up for it. With the added pecans, it is bursting with flavor! The "cake" part is a winner because of the explosion of pumpkin flavor.

Start by melting butter in a cake pan, then adding a mixture of oats, brown sugar, pecans and cinnamon.

Pouring the pumpkin mixture on top and ready for the oven.

Out of the oven, now comes the fun! Flip it over on your serving plate...

And here you have the finished product! I had no trouble getting it out of the pan.

This post has been linked to Eat at Home.

Pumpkin-Pecan Coffee Cake

Adapted slightly from Cooking Light

Ingredients

• 1 teaspoon butter or stick margarine
• 1/4 cup regular oats
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans
• 1/2 teaspoon cinnamon
• 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
• 1 teaspoon baking powder
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon baking soda
• 1/2 cup canned pumpkin
• 1/2 cup low-fat buttermilk

Directions

Preheat oven to 350°.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, pecans and cinnamon. 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 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350° for 40 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.

Yield: 8 servings