Description
This Pumpkin Coffee Cake is a delightful autumn treat featuring tender, spiced pumpkin cake topped with a crumbly cinnamon streusel and finished with a sweet vanilla glaze. Perfect for breakfast or a cozy snack, it combines warm spices and moist pumpkin for a comforting flavor experience.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air, then mix in the vanilla extract for flavor.
- Incorporate Pumpkin: Stir in the canned pumpkin puree until the batter is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing which can make the cake tough.
- Spread Batter: Evenly spread the batter into the prepared 9-inch square baking pan, smoothing the top for uniform baking.
- Make Streusel Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Pour in melted butter and mix until the mixture is crumbly and resembles coarse crumbs.
- Add Streusel Topping: Sprinkle the streusel topping evenly over the pumpkin batter in the pan to add a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare Glaze: While the cake cools, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
- Glaze the Cake: Once the cake has cooled completely, drizzle the glaze evenly over the top for added sweetness and a beautiful finish.
- Set and Serve: Allow the glaze to set for a few minutes before slicing and serving to ensure it firms up slightly.
Notes
- You can substitute the canned pumpkin puree with fresh pumpkin puree if desired.
- For a dairy-free version, use vegan butter and a plant-based milk alternative in the glaze.
- Make sure the cake is cool before adding the glaze to prevent it from melting and running off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of coffee or chai tea.
