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Pumpkin Coffee Cake with Maple Glaze πŸŽƒπŸ

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Nothing says fall like the warm, spicy flavors of pumpkin, cinnamon, and nutmeg. This Pumpkin Coffee Cake with Maple Glaze brings together those flavors in a rich, moist cake topped with a crunchy pecan crumb and a sweet, maple-infused glaze. Perfect for breakfast, brunch, or as an afternoon snack with coffee, this cake is sure to be a seasonal favorite!


Why You’ll Love This Recipe:

  • Flavors of Fall: Pumpkin, cinnamon, ginger, and nutmeg create the quintessential autumn flavor.
  • Crumbly Pecan Topping: Adds a delightful crunchy texture with a hint of buttery sweetness.
  • Maple Glaze: The finishing touch that enhances the cake’s warmth with its rich sweetness.

Pumpkin Coffee Cake Recipe

Ingredients:

For the Crumb Topping:
● 1 cup (120g) all-purpose flour
● 1/2 cup (57g) pecans, roughly chopped
● 1/2 cup (106g) light brown sugar, packed
● 1/4 teaspoon salt
● 1/2 cup (113g) unsalted butter, melted

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For the Filling:
● 1/3 cup (71g) light brown sugar, packed
● 1/2 teaspoon ground cinnamon
● 1 teaspoon unsweetened cocoa powder

For the Cake:
● 2/3 cup (151ml) vegetable or canola oil
● 1/2 cup (113g) full-fat sour cream, room temperature
● 2 1/2 tablespoons (35ml) regular molasses
● 2 large eggs, room temperature, lightly beaten
● 2 teaspoons vanilla extract
● 1 cup (213g) light brown sugar, packed
● 1 1/4 cups (312g) pumpkin puree (not pumpkin pie filling)
● 1 1/2 teaspoons ground cinnamon
● 1 teaspoon ground ginger
● 1/2 teaspoon ground nutmeg
● 1/2 teaspoon salt
● 1 teaspoon baking powder
● 1/2 teaspoon baking soda
● 2 cups (240g) all-purpose flour

For the Glaze:
● 1/2 cup (57g) confectioners’ sugar, sifted
● 2 tablespoons (28ml) pure maple syrup
● 1/2 tablespoon (7ml) milk
● 1 teaspoon vanilla extract


Instructions:

1️⃣ Preheat Oven and Prepare Pan:

  • Preheat your oven to 350Β°F (175Β°C).
  • Line an 8-inch square baking pan with parchment paper, leaving extra on the sides to lift the cake out. Spray with nonstick baking spray.

2️⃣ Make the Crumb Topping:

  • In a medium bowl, mix the flour, pecans, brown sugar, and salt. Stir in the melted butter until the mixture is crumbly. Set aside.

3️⃣ Prepare the Filling:

  • In a small bowl, combine the brown sugar, cinnamon, and cocoa powder. Set aside.

4️⃣ Make the Cake Batter:

  • In a large bowl, whisk together the oil, sour cream, molasses, eggs, vanilla extract, brown sugar, pumpkin puree, spices, salt, baking powder, and baking soda until smooth.
  • Gently fold in the flour until just combined. Do not overmix.

5️⃣ Assemble the Cake:

  • Spread half of the cake batter into the prepared pan.
  • Evenly sprinkle the filling mixture over the batter.
  • Spread the remaining cake batter on top and then sprinkle the crumb topping evenly over the cake.

6️⃣ Bake:

  • Bake for 55 to 60 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center comes out clean.
  • Let the cake cool completely in the pan on a wire rack before removing.

7️⃣ Prepare the Maple Glaze:

  • In a small bowl, whisk together the confectioners’ sugar, maple syrup, milk, and vanilla until smooth.
  • Drizzle the glaze over the cooled cake and let it set for 5 minutes before serving.

Tips:

  • Room Temperature Ingredients: Ensure the eggs and sour cream are at room temperature for a smooth, even batter.
  • Check for Doneness: Insert a toothpick into the center of the cakeβ€”if it comes out clean, the cake is ready!
  • Maple Glaze: If the glaze is too thick, add a tiny bit more milk; if it’s too thin, add more confectioners’ sugar.

Conclusion:

This Pumpkin Coffee Cake with Maple Glaze is the ultimate autumn treat! With its warm spices, crunchy pecan topping, and sweet maple glaze, it’s perfect for cozy mornings or as a delicious dessert. Enjoy a slice with your favorite coffee or tea for the full fall experience.


Prep Time: 25 minutes
Cooking Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 25 minutes
Kcal: Approximately 320 kcal per serving
Servings: 9-12 servings

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