Pumpkin Coffee Cake with Streusel Topping
This Pumpkin Coffee Cake features an incredibly moist and tender pumpkin cake layered with cinnamon sugar, topped with a buttery cinnamon streusel, and finished with a drizzle of sweet maple glaze. It’s the perfect cozy treat to enjoy with a warm cup of coffee for a fall breakfast or as a decadent dessert after dinner.
Equipment
- 1 9*9 Baking Pan
Ingredients
For the pumpkin coffee cake:
- ½ cup (113 grams) butter melted
- 1 cup (200 grams) white sugar
- 2 large eggs at room temperature
- 1 ¼ cups pure pumpkin puree
- ¼ cup (60 ml) milk
- 2 cups (250 grams) All-Purpose Flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger Optional
- 1 teaspoon pure vanilla extract
- ½ cup (110 grams) light brown sugar + 2 tsps cinnamon
For the crumb layer:
- ½ cup (60 grams) all purpose flour
- 4 tbsp (50 grams) white sugar
- 3 tbsp (40 grams) light or dark brown sugar
- 5 tablespoon (75 grams) unsalted butter melted
- ½ teaspoon ground cinnamon
For the glaze:
- ½ cup (60 grams) powdered or confectioner's sugar sifted
- 1-2 tablespoon (15-30 ml) pure maple syrup
Instructions
- Preheat the oven to 350 F/180 C.Butter and lightly flour(or spray with baking spray) a 9 x 9 inch square pan.
- For the streusel topping, combine the flour, both sugars and cinnamon in small bowl. Drizzle the melted butter over top and stir with a fork to combine. Set aside.
- For the pumpkin coffee cake, In a large bowl, add the white sugar and melted butter and whisk well to combine. Whisk in the eggs, pumpkin puree, and vanilla extract.
- To the pumpkin mixture add the the flour, baking powder, baking soda, salt, ground ginger and pumpkin pie spice. Mix until the ingredients are just combined.Do not over mix.
- Pour half of the batter into the prepared pan and spread the brown sugar cinnamon mixture evenly.
- Top with the remaining batter. Sprinkle the prepared streusel topping over the top of the batter in an even layer.
- Bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the pan on a wire rack and let cool for about 15-20 minutes before removing from the pan using the parchment paper overhang.
- For the maple glaze, stir the powdered sugar and maple syrup until it reaches a thick pouring consistency.
- Drizzle the glaze over the cooled pumpkin coffee cake and slice. Enjoy!
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling. Blot excess liquid if the puree seems watery.
- Do not overmix the batter, stir until just combined for a soft and tender crumb.
- Start checking for doneness at 40 minutes, as ovens can vary. The cake is ready when a toothpick comes out with only a few moist crumbs.
- Allow the coffee cake to cool before drizzling with maple icing so it sets nicely.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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