Description
This Pumpkin Coffee Cake is a moist and flavorful dessert perfect for fall gatherings or a cozy treat with your morning coffee. It features a tender pumpkin-spiced cake base topped with a cinnamon crumb topping and finished with a sweet maple glaze, creating layers of comforting autumn flavors.
Ingredients
Scale
Cake:
- 2/3 cup melted butter (slightly cooled; OR oil)
- 4 large eggs (room temperature preferred)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 can (15 oz) canned pumpkin
- 3 cups all-purpose flour (spooned and levelled)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
Topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 1 stick butter (cold, for cutting into topping)
Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons maple syrup (or more to make a pourable glaze)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with baking parchment and lightly grease it to prevent sticking.
- Make the cake batter: In a large bowl, beat together the melted butter, eggs, granulated sugar, brown sugar, and canned pumpkin until the mixture is smooth and well combined. In a separate bowl, sift together the 3 cups of flour, pumpkin pie spice, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients just until combined, taking care not to overmix.
- Prepare the topping: In another bowl, combine 1 cup flour, 1 cup granulated sugar, ground cinnamon, and a pinch of salt. Cut the cold butter stick into the mixture using a pastry cutter or your fingers until pea-sized crumbs form. Chill the topping in the refrigerator until ready to use.
- Assemble and bake: Spread the cake batter evenly into the prepared baking pan, making sure to reach the edges. Sprinkle the topping evenly over the batter, gently pressing it down just enough so it adheres but does not sink deeply. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool in the pan on a wire rack.
- Make the glaze and serve: Stir together the powdered sugar and maple syrup until a smooth glaze forms. Drizzle this glaze over the cooled cake before slicing and serving for a sweet finishing touch.
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if desired.
- Room temperature eggs help the batter mix more evenly.
- For a dairy-free option, use oil instead of butter and ensure the glaze uses a maple syrup substitute if needed.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Use pure maple syrup for the most authentic glaze flavor, adjusting the amount to achieve desired consistency.
