This Pumpkin Coffee Cake is simple yet very festive. Really easy to make and perfect to enjoy during the holidays | imagelicious.com #coffeecake #pumpkin #cranberries #holidays This recipe is adapted from Cranberry-Walnut Pumpkin Coffeecake recipe from "A Harvest of Pumpkins and Squashes" cookbook by Lou Seibert Pappas.
In a big bowl, whisk together the eggs, white sugar, brown sugar, vegetable oil, buttermilk (or kefir), and pumpkin purée until very smooth.
Add the frozen cranberries, 2/3 cup of chopped pecans and mix until well combined.
In another medium bowl, whisk together the all-purpose flour, ground almonds, baking powder, salt, cinnamon, ground ginger, and ground cloves.
Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Make sure to NOT over mix. If there's a bit of flour visible, it's ok to leave it. Over mixing will result in tough and gummy cake.
Pour the batter into the prepared cake pan and smooth out the top.
Sprinkle the remaining 1/3 cup of chopped pecans over the cake.
Sprinkle turbinado sugar over the cake.
Bake for about 1 hour to 1 hour and 15 minutes or until a toothpick inserted into the centre of the cake comes out clean.
In my oven this Pumpkin Coffee Cake always takes 1 hour and 15 minutes. If your oven runs hotter, it might take 55-60 minutes. So, make sure to start checking for doneness around 55 minute mark.