Description
This Pumpkin Coffee Cake with Maple Glaze is a moist and flavorful fall-inspired dessert featuring warm spices, pumpkin puree, and a sweet maple glaze. Perfect for breakfast or a cozy afternoon treat, it combines tender cake layers with a crumbly topping and a luscious drizzle of maple syrup glaze.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chopped pecans or walnuts (optional)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
Maple Glaze
- 3/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C) and grease an 8×8-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, pumpkin puree, sour cream, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and stir gently just until combined; avoid overmixing to keep the cake tender.
- Layer Batter and Topping: Spread half of the batter evenly into the prepared pan. In a small bowl, mix the topping ingredients: brown sugar, cinnamon, melted butter, and nuts if using. Sprinkle half of this topping over the batter. Then spread the remaining batter on top and finish by sprinkling the remaining topping.
- Bake the Cake: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked but moist.
- Prepare Maple Glaze: While the cake cools slightly, whisk together the powdered sugar, maple syrup, and milk until smooth and pourable.
- Glaze and Serve: Drizzle the maple glaze evenly over the warm cake. Serve slices warm or at room temperature to enjoy the full flavor and moist texture.
Notes
- This coffee cake stays moist for several days when stored covered at room temperature.
- For extra warmth, add a pinch of nutmeg or cloves to the batter.
- Use chopped pecans or walnuts in the topping for added crunch, or omit for a nut-free version.
- Make sure to use pumpkin puree, not pumpkin pie filling, for best results.
