Description
This Pumpkin Coffee Cake is a moist, spiced dessert perfect for fall gatherings or cozy mornings. Featuring a tender pumpkin-infused cake topped with a buttery cinnamon crumb and finished with a sweet maple glaze, it offers a delightful blend of warm spices and rich flavors that complement a cup of coffee or tea.
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
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground nutmeg, cinnamon, and cloves. Stir until all the spices and baking agents are evenly distributed.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. In a separate bowl, whisk together the eggs, pumpkin puree, milk, canola oil, and vanilla extract for about 30 seconds until smooth. Pour the wet mixture into the dry ingredients and gently fold until just combined without overmixing.
- Pour Batter: Transfer the pumpkin batter into the prepared pan and spread it evenly.
- Prepare Crumb Topping: In another large bowl, mix the flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, cut the unsalted butter into the mixture until it forms coarse crumbs. Sprinkle this crumb topping evenly over the pumpkin batter in the pan.
- Bake the Cake: Place the pan in the oven and bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. Once done, remove from oven and allow the cake to cool completely.
- Make Maple Glaze: While the cake cools, prepare the glaze by whisking together 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: Drizzle the maple glaze over the cooled cake. Slice into 16 pieces and serve fresh.
Notes
- Use canned pumpkin puree for consistency and convenience—avoid pumpkin pie filling which contains added spices and sugar.
- The crumb topping can be stored separately and added just before baking to maintain its texture.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter for the crumble.
- This cake is best served the same day but can be stored in an airtight container at room temperature for up to 2 days.
- If you prefer a less sweet glaze, reduce the maple syrup or confectioners’ sugar accordingly.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 280
- Sugar: 19g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
