Ingredients

The following ingredients have 14 Servings
  • 2 1/2 cups white whole wheat flour
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 3/4 cup canola oil
  • 1 teaspoon pumpkin pie seasoning
  • 1 teaspoon salt
  • 3/4 cup pumpkin puree
  • 3/4 cup milk
  • 1/4 cup brewed espresso or strong coffee
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup finely chopped pecans
  • 1 teaspoon ground cinnamon

Instruction

  • Preheat oven to 350º.
  • In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
  • Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
  • Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
  • In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
  • Mix at slow speed until there are no more lumps.
  • Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
  • Next, evenly spread pecan topping over batter.
  • Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.