Description
Delight in this moist and spiced Pumpkin Coffee Cake, topped with a buttery crumb, and finished with a sweet maple glaze. Perfect for fall mornings or any time you crave a cozy, comforting treat.
Ingredients
Scale
For the Pumpkin Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
- 1 teaspoon vanilla extract
For the Crumb Topping
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
For the Maple Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper. Set it aside to prepare the batter.
- Mix dry ingredients for the cake: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Incorporate wet ingredients: Create a well in the center of the dry ingredients and add the eggs, pumpkin puree, milk, oil, and vanilla extract. Whisk the wet ingredients separately for about 30 seconds, then fold them gently into the dry ingredients until just combined, being careful not to overmix.
- Pour batter into pan: Transfer the prepared batter into the lined baking pan, spreading it evenly.
- Prepare the crumb topping: In another large bowl, combine the flour, light brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, cut in the room temperature butter until the mixture starts to clump together and forms coarse crumbs.
- Top the batter: Evenly sprinkle the crumb topping over the pumpkin batter, making sure to reach the edges of the pan for full coverage.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan.
- Make the maple glaze: While the cake cools, whisk together the confectioners’ sugar, maple syrup, milk, vanilla extract, and a pinch of salt in a medium bowl. Adjust the consistency by adding more milk if too thick or more sugar if too thin.
- Glaze and serve: Once the cake is completely cooled, drizzle the maple glaze evenly over the top. Slice into 16 portions and serve immediately for a delicious treat.
Notes
- Ensure the cake is fully cooled before adding the glaze to prevent it from melting and running off.
- You can substitute the milk with a dairy-free alternative if desired.
- For a nuttier crumb topping, add chopped pecans or walnuts.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This coffee cake freezes well; wrap tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 piece (1/16 of cake)
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
