Cinnamon Swirled Glazed Pumpkin Coffee Cake
User Reviews
3.9
45 reviews
Good
Cinnamon Swirled Glazed Pumpkin Coffee Cake
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This pumpkin coffee cake is loaded with as much pumpkin as possible making it dense and creamy, almost like a pie!
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Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 teaspoons pumpkin spice
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup brown cup sugar
- 1/2 cup granulated sugar
- 1 cup butter, room temperature 2 sticks
- 2 large eggs
- 30 ounces pumpkin puree 2 cans
For the cinnamon swirl:
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 tablespoon cinnamon
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup butter cold and cut into small squares
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
Instructions
- Preheat oven to 350°F. Butter a 9x13 baking dish.
- In a large bowl, stir together the flour, pumpking spice, baking soda, baking powder, and salt.
- In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Beat in the eggs. Stir in the pumpkin puree. Add flour mixture and stir until just combined.
- To make the cinnamon swirl, add the brown sugar, butter, and cinnamon to a small saucepan over medium heat and stir constantly until melted.
- Spread half of batter in prepared baking pan. Pour half of the cinnamon swirl over the batter and drag a knife through the batter to swirl it around. Top with the remaining batter and repeat with the remaining cinnamon swirl mixture.
- To make the crumb topping, add flour, butter, brown sugar, and cinnamon to a medium bowl and cut together with a pastry cutter or two butter knives until you have coarse crumbs.
- Sprinkle with the crumb topping.
- Bake coffee cake until toothpick inserted in center comes out clean, about 45 minutes. Cool 30 minutes before glazing and serving.
- To make the glaze, whisk together the powdered sugar and milk or cream until smooth.
- Store leftovers in the refrigerator.
Notes
- This recipe is NOT a traditional coffee cake. It's more of a cross between a pie and a cake with a dense, almost custard like crumb.
Nutrition Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
66g
(22%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
69mg
(23%)
Sodium
348mg
(15%)
Potassium
227mg
(6%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
8840IU
(177%)
Vitamin C
2.2mg
(2%)
Calcium
75mg
(8%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 348mg | 15% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 8840IU | 177% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
45 reviews
Good
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