Pumpkin Breakfast Cake with Pecan Crumble

5 from 10 votes

Pumpkin Breakfast Cake with Pecan Crumble

With a wonderful soft, moist crumb and a crunchy, sweet crumble top, you and your guests will remember this cake long after it disappears.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: breakfast,, brunch,, cake, pumpkin

Servings: slices

Calories: 387kcal

Author: Tricia

Ingredients

For the pecan crumble:

⅓ cup chopped pecans
2 ½ tablespoons light brown sugar lightly packed
1 tablespoons all-purpose flour
1 tablespoon unsalted butter melted
½ teaspoon pumpkin pie spice or ground cinnamon

For the breakfast cake:

2 cups all-purpose flour
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup granulated sugar
2 ½ teaspoons pumpkin pie spice
2 large eggs lightly beaten
1 cup canned pumpkin puree (not pie filling)
½ cup unsalted butter melted and cooled
1 teaspoon vanilla extract
⅓ cup whole milk

Instructions

To make the pecan crumble:

In a small bowl stir the pecans, brown sugar, flour, butter, and pumpkin pie spice together until well combined. Refrigerate until needed.

To make the breakfast cake:

Preheat oven to 325°F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake off. Lightly spray the pan with vegetable cooking spray. Line the bottom with a round piece of parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, granulated sugar and pumpkin pie spice. Make a well in the center and set aside.
In a small mixing bowl lightly whisk the eggs. Add the pumpkin puree, melted cooled butter, vanilla and milk. Fold together with a rubber spatula until blended.
Pour the pumpkin mixture into the flour mixture and fold together with a spatula until the flour is incorporated. The batter will be thick.
Gently scoop the batter into the prepared pan and smooth the top with an off-set spatula or back of a spoon. Set the cake aside and allow it to rest for 10-15 minutes before baking. This step helps give it some loft and puffiness. When ready to bake, top with pecan crumble.
Bake at 325°F until a wooden skewer comes out with clean, about 55-60 minutes. Tent with foil after 30-minutes to prevent over-browning of the pecan topping.
Allow the cake to cool on a rack for 30 minutes before removing the sides of the pan. Slide onto a serving plate, cut into wedges and enjoy slightly warm or cooled. Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage.

Notes

To make your own pumpkin pie spice combine 2 teaspoons cinnamon, 1/4 teaspoon allspice and 1/4 teaspoon ginger.
If you don’t have a springform pan, you can bake this cake in a 9-inch square pan or a 9-inch springform pan. Reduce the baking time to 40-50 minutes and increase the temperature to 350F. You can also use a high-sided 9-inch layer cake pan but for easy removal I recommend the springform pan. I use a dark, non-stick springform pan for this recipe.
Freeze leftover canned pumpkin in an airtight container for up to a month.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition