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On an average morning, you’ll find me sitting outside drinking my cup of coffee checking my e-mail nibbling on some sort of breakfast—recently, it’s been an old favorite: chocolate chip pumpkin pecan coffeecake.
With everyone under the sun seeming to be suffering from pumpkin fever, I’ve held off as long as I could with unleashing more pumpkin recipes to the world. The truth is, I adore most-things pumpkin, particularly when the weather has cooled down to the 70’s and I find myself reaching for warmer clothes.
This particular recipe can be made the night before, it's perfect for an autumn-themed brunch or my personal favorite, Thanksgiving morning breakfast prior to the chaos in the kitchen. I’ve even made this for breakfast on Christmas morning, it’s that good.
Chocolate Chip Pumpkin Pecan Coffeecake
For the Streusel
- 1/3 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of salt
- 6 tablespoons cold unsalted butter, cut into chunks
- 1 cup chopped lightly toasted pecans (To toast pecans, preheat the oven to 325º and spread the nuts out on a rimmed baking sheet, stir often until fragrant and lightly toasted, about 10 minutes).
For the Batter
- 1 1/2 cups all-purpose-flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg (or 1/2 teaspoon with the pre-ground nutmeg)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling!)
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/2 cup chocolate chips
For the glaze:
- 1/2 cup confectioner’s sugar, sifted
- 1 teaspoon whole milk
- 1 teaspoon pure vanilla extract
Directions: Position a rack in the middle of the oven and preheat to 350º Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides
To make the streusel: In a bowl, combine the flour, brown sugar, cinnamon, ginger and salt. Toss in the butter and using a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. (Or you can stick it in your food processor like I do.) Stir in the pecans.
For the batter: In a bowl, sift together the four, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In the bowl of a mixer with the paddle attachment, beat the butter and brown sugar on medium-high speed until well combined. Beat in the eggs one at a time. Add the pumpkin puree and Greek yogurt. Stir in the flour mixture and chocolate chips. The batter will be quite thick.
Spread half the batter into the prepared pan and sprinkle half of the streusel on top. Repeat with remaining batter and streusel, with the streusel on top. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
Let cool in the pan on a wire rack for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
For the glaze: in a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Drizzle over the top of the cake.
Serve with big steaming cups of joe or if enjoying over brunch, a little bit of bubbles! Enjoy!
What's your go-to autumn dish? Do you overdose your family on pumpkin or do you use some of the other in-season produce? Let us know!