Description
A warm and comforting pumpkin spice coffee cake topped with a delicious cinnamon honey butter. Perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/2 cup unsalted butter, softened
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Combine wet and dry ingredients, stirring until just blended. Fold in chopped walnuts.
- Pour batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- While cake cools, mix softened butter, honey, and cinnamon to make the topping.
- Spread cinnamon honey butter over warm cake before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra richness, use brown sugar instead of granulated sugar.
- Substitute pecans for walnuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg