Glazed Pumpkin Streusel Coffee Cake
User Reviews
4.7
Glazed Pumpkin Streusel Coffee Cake
Description
The cake batter combines pumpkin puree, eggs, oil, sugar, warm spices including pumpkin pie spice, cinnamon, and ginger, along with vanilla and leavening agents to create a dense, moist cake with characteristic pumpkin flavor. The streusel topping is made by mixing flour, granulated and brown sugars, salt, and melted butter with a light touch to create small pebbly crumbs that crisp up during baking.
After pouring the batter into an 8x8 pan, the streusel topping is scattered evenly before baking at 350°F, ensuring a crunchy topping over tender cake. Once baked and cooled, the cake is glazed with a simple confectioners' sugar icing made smooth and pourable with milk or cream, adding sweetness and a subtle creamy finish.
This coffee cake pairs well with hot beverages, making it a fitting choice for brunch or afternoon treats during cooler months. The recipe accommodates variations in salt level within the topping to balance the sweet and salty contrast according to preference.
The cake stores well at room temperature in an airtight container for up to five days or can be frozen for longer-term keeping. The texture and flavors hold up well, making it suitable for make-ahead serving.
Ingredients
Cake
- 2 egg large
- 1 cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola oil or vegetable oil
- 2 to 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger or to taste
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
Crumble Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ¾ teaspoon kosher salt or to taste
- 6 tablespoons butter melted, unsalted
Glaze
- ¾ cup confectioners' sugar
- 2 to 3 tablespoons milk water may be substituted, or cream
Instructions
Cake:
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin puree, oil, pumpkin pie spice, cinnamon, ginger, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
Crumble Topping:
- To a medium bowl, add the flour, sugars, salt*, and stir with fork to combine. See Notes below.
- Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form. Tip - Do not 'stir' this mixture; fluff it with the fork to encourage crumbles to form. Stirring will smooth it out and prevent the crumbles from forming. If the mixture seems very moist and crumbles aren't forming, add an additional 2-3 tablespoons flour to dry it out.
- Evenly sprinkle the crumble topping over the cake and bake for about 46 to 51 minutes (I baked 48 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Set cake aside on a cooling rack to cool for about 30 minutes before glazing it.
Glaze:
- To a small bowl, add the confectioners' sugar, milk, and whisk to combine. Depending on the desired consistency, you may need to play with the sugar and milk ratios slightly.
- Evenly drizzle the cake with the glaze.
Notes
- Adjust the kosher salt in the crumble topping to taste for more or less of a salty-sweet balance; 1 teaspoon increases saltiness, 1/4 teaspoon reduces it.
- Store the cake airtight at room temperature for up to 5 days or freeze for up to 4 months without loss of texture.
- Use a light hand when mixing the streusel topping to keep crumb clusters intact for the best topping texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 352kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 49mg | 16% |
| Sodium | 332mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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