Pumpkin Coffee Cake with Streusel Topping and Glaze Recipe

If you are craving a dessert that perfectly captures the cozy flavors of fall, this Pumpkin Coffee Cake with Streusel Topping and Glaze Recipe is exactly what you need. It brings together moist pumpkin-infused cake, a delightfully crumbly cinnamon streusel topping, and a sweet vanilla glaze that ties every bite together with comforting notes. Whether you’re enjoying it with your morning coffee or sharing it with friends at a gathering, this cake is pure seasonal magic that feels like a warm hug in every slice.

Ingredients You’ll Need

You’ll find that the ingredients for this pumpkin coffee cake are wonderfully straightforward, yet they each play a crucial role in building layers of flavor and texture. From the spice blend that warms the palate to the combination of sugars that add depth and sweetness, every component is essential for creating the magic in this recipe.

• All-purpose flour: Forms the tender structure of the cake and streusel topping.
• Baking powder and baking soda: Help the cake rise to a light, fluffy texture.
• Salt: Balances the sweetness and enhances all the other flavors.
• Ground cinnamon, ginger, and nutmeg: Spice up the cake with classic fall warmth and aroma.
• Unsalted butter: Adds richness and moisture to both the cake and topping—use softened for the batter, melted for the streusel.
• Granulated and brown sugars: The mix provides sweetness along with a hint of caramel complexity from the brown sugar.
• Large eggs: Bind the ingredients together and contribute to the cake’s tender crumb.
• Vanilla extract: Enhances the overall flavor with a sweet, floral note.
• Canned pumpkin puree: The star ingredient, delivering moistness and that unmistakable pumpkin character.
• Powdered sugar and milk: For crafting the smooth glaze that finishes the cake with a perfect sweet touch.

How to Make Pumpkin Coffee Cake with Streusel Topping and Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s ready to go when your batter is mixed. Lightly grease a 9-inch square baking pan so your cake slides out easily once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk the flour together with the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This blend of spices and leavening agents lays the foundation for your cake’s flavor and rise.

Step 3: Cream Butter and Sugars

In a large bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step is key for a tender crumb and a cake that melts in your mouth.

Step 4: Incorporate Eggs and Vanilla

Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. This builds a luscious, well-emulsified batter ready to take on the pumpkin.

Step 5: Add Pumpkin Puree

Gently stir in the canned pumpkin puree until the batter is beautifully smooth and homogenous. The pumpkin not only adds moisture but a rich, seasonal flavor that’s hard to resist.

Step 6: Combine Wet and Dry Ingredients

Carefully add the dry spice mixture to your wet ingredients, mixing just until combined. Overmixing can toughen your cake, so a gentle fold keeps it tender and soft.

Step 7: Spread Batter in Pan

Pour the batter into your prepared baking pan and spread it out evenly with a spatula to prepare for the scrumptious topping.

Step 8: Make the Streusel Topping

In a small bowl, combine flour, brown sugar, and cinnamon, then stir in melted butter until the mixture becomes crumbly. This topping adds a sweet, crunchy texture that contrasts perfectly with the soft cake.

Step 9: Sprinkle Streusel Over Batter

Evenly distribute the streusel topping over your pumpkin batter to ensure every bite has that delightful crispy finish.

Step 10: Bake Until Perfect

Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean, giving you a fully set, moist cake with toasted streusel topping.

Step 11: Prepare the Vanilla Glaze

While the cake cools, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. This glaze adds the perfect sweet sheen and a touch of extra indulgence.

Step 12: Drizzle Glaze Over Cake

Once the cake has cooled, generously drizzle the glaze over the streusel, creating a beautiful glossy finish that’s both appetizing and irresistible.

Step 13: Let the Glaze Set

Allow the glaze to set for a few minutes to avoid it running off when sliced, so every piece looks and tastes picture perfect.

How to Serve Pumpkin Coffee Cake with Streusel Topping and Glaze Recipe

Garnishes

While the cake already shines, adding a few light dustings of cinnamon or a sprinkle of chopped toasted pecans can elevate the flavor and add visual appeal. A dollop of whipped cream or a scoop of vanilla ice cream alongside the cake also adds a luscious contrast that delights every palate.

Side Dishes

This pumpkin coffee cake pairs wonderfully with a warm latte, chai tea, or even a freshly brewed cup of black coffee. For a full brunch, consider serving it alongside scrambled eggs and fresh fruit for a balanced, festive spread.

Creative Ways to Present

Try cutting the cake into squares and serving them on a rustic wooden platter layered with autumn leaves for a festive vibe. Or present each slice on individual dessert plates garnished with a cinnamon stick or a small sprig of rosemary for an elegant touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

Your pumpkin coffee cake keeps beautifully at room temperature, tightly covered, for up to two days, maintaining its moistness and fresh flavor. For longer storage, wrap it well and refrigerate for up to a week.

Freezing

If you want to enjoy this pumpkin coffee cake at a later date, freeze it either whole or sliced in an airtight container for up to three months. Thaw overnight in the fridge to preserve that fresh-baked texture and flavor.

Reheating

Warm slices gently in the microwave for 15 to 20 seconds or in a low oven for about 10 minutes. This revives the softness and brings out the spices and pumpkin flavor, just like it’s freshly baked.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Fresh pumpkin can work well, but be sure to roast and puree it thoroughly before measuring to replace the canned version one for one. Fresh pumpkin adds a subtly different flavor and extra moisture.

Is there a gluten-free option for this pumpkin coffee cake?

You can substitute a gluten-free all-purpose flour blend for the regular flour, but make sure it contains xanthan gum or another binder to maintain the cake’s structure and texture.

Can I make this cake vegan?

Yes! Use vegan butter and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The cake will still be moist and delicious with these swaps.

What’s the best way to prevent the streusel topping from sinking?

Make sure your batter is thick enough before sprinkling the streusel on top. Using softened butter, creaming well, and not overmixing your batter helps keep the topping beautifully on top.

How long does the glaze last once applied?

The glaze sets within minutes but can remain nicely fresh on the cake for up to two days if stored properly. If the cake is refrigerated, the glaze may firm up more, so serve at room temperature for the best texture.

Final Thoughts

There’s something irresistible about diving into a slice of Pumpkin Coffee Cake with Streusel Topping and Glaze Recipe. Its warm spices, tender crumb, and sweet, crunchy topping come together to make every forkful a celebration of fall’s best flavors. I promise, once you try this cake, it will become a top favorite for breakfast, snack time, or dessert. So go ahead, bake it with love, share it joyfully, and enjoy every cozy bite!

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