Pumpkin Pecan Coffeecake with Cream Cheese Swirls Recipe

Nothing says autumn more than colorful fall leaves and pumpkin desserts. With the leaves still falling at the inn, I just had to make an autumn breakfast treat for our guests. One mention of it on Facebook and Twitter made for recipe requests. This recipe was just invented last night and deserves to be shared. Enjoy the taste of autumn!


Pumpkin cake:

  • 15 ounces of pumpkin (1 small can)
  • 5 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 1/2 cups sugar
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 tablespoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 1/2 cups chopped pecans (optional)

Pre-heat oven to 350 degrees. Spray baking spray into 9×13 pan or two 10-12 inch round cake pans (I used two 12 inch tart pans – the kind that the bottom is separate from the edges).  Place wet ingredients into mixer & blend. Stir in chopped pecans. Add dry ingredients & mix until combined. Pour into pan (or pans) and set aside.

Cream cheese swirls:

  • 2 eight ounce packages of cream cheese, softened
  • 3 teaspoons of lemon juice
  • 2/3 cup of sugar

Mix well & place into a pastry or decorating bag. Decorate pumpkin cake with swirls (or just drop by tablespoons full all around the top of the cake).

This is why the call it baking with love. It takes time and lotsa dirtied bowls to create masterpieces.

Streusel:

Place ingredients in a food processor.

  • 1 stick of cold butter
  • 1 1/2 cup flour
  • 2/3 cup powdered sugar
  • 1 teaspoon of salt
  • 1 egg

Pulse food processor until streusel forms into crumbly pieces. If it forms into a ball, you have pulsed it too long. If you end up with a big ball of streusel, it’s okay. It happens to the best of us. Just make tiny pieces & sprinkle over coffeecake.

Finally, bake your lovely autumn-y coffeecake for about 45 minutes, checking occasionally with a fork. Poke fork into coffeecake & when the fork comes out of the pumpkin cake clean, your loveliness is ready to come out of the oven.

Frosting:

  • 2 cups of powdered sugar
  • A couple of tablespoons of water

Place powdered sugar and water into a bowl & stir well. Add additional water a teaspoonful at a time if needed until it reached a pourable yet somewhat think consistency. Allow coffeecake to sit for about 30 minutes & then drizzle icing all over the coffeecake.

Taste autumn. Serve to guests & wow friends.

Come back and leave fun comments soon!

xo!

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