Description
This Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn, featuring a tender pumpkin-infused batter topped with a buttery crumb topping and finished with a sweet vanilla glaze. Ideal for breakfast, brunch, or a cozy snack, this cake combines warm spices like cinnamon, nutmeg, and cloves for a comforting flavor profile.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla extract
Crumble 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
Vanilla 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). Line a 9 x 9-inch baking pan with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Add Wet Ingredients: Create a well in the center of the dry ingredients. Pour in the eggs, pumpkin puree, milk, oil, and vanilla extract. Whisk the wet ingredients together briefly, about 30 seconds, then fold them into the dry ingredients using a spatula until just combined. Avoid overmixing to keep the cake tender.
- Prepare Crumble Topping: In another bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, cut the butter into the mixture until it forms clumps, creating a crumbly texture.
- Assemble and Bake: Pour the batter into the prepared pan, smoothing it out evenly. Sprinkle the crumble topping evenly over the batter, covering it fully. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan.
- Make Vanilla 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 thickness by adding more milk if too thick or more confectioners’ sugar if too thin.
- Glaze and Serve: Once the cake has cooled, drizzle the vanilla glaze evenly over the top. Cut into 16 squares and serve for a delicious seasonal treat.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- The cake should be completely cool before adding the glaze to prevent it from melting and running off.
- For a nuttier crumble, try adding chopped walnuts or pecans to the topping.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days.
- To make ahead, bake the cake and assemble glaze before serving.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
