Pumpkin Coffee Cake with Maple Glaze
This moist and flavorful Pumpkin Coffee Cake with Maple Glaze is the perfect fall treat! Infused with pumpkin spice and topped with a sweet maple glaze, this cake is ideal for breakfast or as a comforting dessert. Easy to make and perfect for gatherings, it’s a delightful way to enjoy the flavors of autumn.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- ½ cup whole milk
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- For the Maple Glaze:
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons whole milk
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9 square baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg, pumpkin puree, milk, and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Prepare the Streusel Topping:
- In a small bowl, combine the brown sugar, flour, and cinnamon. Add the butter and mix until the streusel forms a crumbly texture.
- Assemble the Cake:
- Pour half of the batter into the prepared cake pan. Sprinkle half of the streusel topping over the batter. Add the remaining batter on top and then sprinkle the remaining streusel over the cake.
- Bake the Cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the Maple Glaze:
- In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle the glaze over the cooled cake.
Notes
- For a stronger maple flavor, you can add a bit more maple syrup to the glaze or incorporate it into the cake batter.
- If you prefer a thicker glaze, reduce the amount of milk in the glaze mixture.
- Store leftovers in an airtight container for up to 3 days.
