Nutty Whole Grain Pumpkin Coffee Cake with Bourbon Glaze

Nutty Whole Grain Pumpkin Coffee Cake with Bourbon Glaze is a wonderful way to start a holiday or any day! This gorgeous bundt cake is packed with flavor.


If I could only have one cake to eat for the rest of my life, it would be some kind of coffee cake. And not just because they come with permission to eat dessert for breakfast 😉  I paced around the kitchen for a long time this morning fighting with myself about whether to make my original recipe for pumpkin bread one more time, or strike out in a new direction.

I crave the moist pumpkin-y crumb, the dark, half melted chocolate chips and the crunchy walnuts of my tried and true recipe. But I’m a food blogger, damn it—and innovation is the name of my game. I can’t just sit back on my laurels and happily eat Chocolate Chip Pumpkin Bread for the rest of my life, much as I’d like to.

This cake is perfect for holiday mornings, overnight guests, or any time you just need a little extra incentive to get out of bed. It’s moist and tender with just the right amount of fall spice to warm it up. It’s loaded with crunchy pecans, and topped with a glaze that you won’t be able to get out of your mind.

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4 from 2 votes

Nutty Whole Grain Pumpkin Coffee Cake with Bourbon Glaze

Author Sue Moran

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup brown sugar
  • 1/4 tsp each of nutmeg cardamom, allspice and ginger
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cup rough chopped pecans

glaze

  • 1 1/2 cups confectioner's sugar
  • 1 tsp vanilla extract
  • 3 Tbsp bourbon
  • milk or cream to thin

Instructions

  • Set oven to 350F
  • Spray a bundt or tube pan with cooking spray.
  • Whisk the above ingredients together in a large mixing bowl.
  • Whisk together the dry ingredients and add them to the wet. Mix just until combined, don't over mix. Fold in the nuts.
  • Pour the batter into a well greased bundt pan. Bake for about 50 minutes until a toothpick comes out clean.
  • Cool the pan on a rack for about 15 minutes, then carefully remove the cake and continue cooling on a rack before glazing.
  • Mix the sugar with the vanilla and bourbon, adding enough milk or cream to make a spreadable glaze. Spread or drizzle it over the cooled coffee cake.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

  • Watch the cooking time carefully, different ovens and different pans cook at different rates. The cake is done when it has risen and a toothpick inserted in the center comes out without wet batter clinging to it.

 

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19 Comments

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  • Reply
    Nakalan McKay
    September 21, 2015 at 8:09 pm

    Adding this to my list of things to make this season!
    If I didn’t have whole wheat and oat flour could I just use white flour to substitute?

    • Reply
      Sue
      September 22, 2015 at 6:45 am

      Yes you can Nakalen!

  • Reply
    Margaret Brown
    September 20, 2015 at 7:11 pm

    If I omit the nuts do I have to change the baking time or adjust the other ingredients?

    • Reply
      Sue
      September 20, 2015 at 8:06 pm

      I think you should be fine, Margaret!

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