Description
A moist, tender coffee cake spiced with cinnamon and nutmeg, filled with pumpkin puree and walnuts, topped with a creamy glaze.
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
- 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 in another bowl until creamy.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined. 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.
- While the cake is baking, melt the butter in a saucepan over medium heat until golden brown. Remove from heat, whisk in powdered sugar, cinnamon, and a pinch of salt, adding water to reach the desired consistency.
- Once the cake is baked, drizzle the glaze over the top and serve warm.
Notes
Store any leftover cake in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg