This Pumpkin Coffee Cake is a delightful treat, perfect for sharing during cozy gatherings or as a comforting dessert. It's a moist and flavorful cake with a crumbly cinnamon topping that pairs wonderfully with a cup of coffee or tea.
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt.
In a separate large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the cake batter into the greased baking dish, spreading it out evenly.
To make the cinnamon topping, in a small bowl, mix together the granulated sugar, flour, and ground cinnamon.
Cut in the cold cubed butter using a pastry cutter or a fork until the mixture resembles coarse crumbs.
Sprinkle the cinnamon topping evenly over the cake batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Allow the coffee cake to cool slightly before serving.
It's delicious when served warm or at room temperature.
Notes / Tips / Wine Advice:
Enjoy your Pumpkin Coffee Cake as a delightful dessert or sweet snack!The provided recipe is for a Pumpkin Coffee Cake and does not align with the description of loaded nachos in your initial request. If you have a nacho recipe you'd like me to rewrite, please provide the nacho recipe separately, and I'll be happy to assist you.)