Pumpkin Coffee Cake with Maple Glaze
User Reviews
5
39 reviews
Excellent
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Prep Time
25 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Servings
8 -inch pan
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Cuisine
American, International
Pumpkin Coffee Cake with Maple Glaze
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Pumpkin Coffee Cake with Maple Glaze is a moist, spiced cake made with pumpkin puree, warm autumn spices, and a tender crumb texture. It features a pecan studded crumb topping and finishes with a sweet maple glaze. This cake combines the flavors of pumpkin, cinnamon, nutmeg, and ginger for a rich, comforting treat ideal for breakfast or coffee breaks.
Description
This Pumpkin Coffee Cake starts with a spiced batter combining pumpkin puree, light brown sugar, molasses, sour cream, eggs, and warm spices like cinnamon, ginger, and nutmeg, balanced with baking powder and soda for leavening. The crumb topping mixes flour, chopped pecans, brown sugar, salt, and melted butter to create a crunchy, nutty layer.
Once baked in an 8- or 9-inch pan, the cake is finished with a maple glaze made from confectioners' sugar, pure maple syrup, milk, and vanilla extract, adding sweetness and moisture on top. The cake’s texture is thick and moist with a tender crumb that contrasts with the crunchy pecan topping.
This cake serves well as a breakfast or snack option paired with coffee or tea. The recipe notes that using an 8-inch pan results in a thick cake similar to the photos, but a 9-inch pan can be used for a thinner cake depending on pan capacity.
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Ingredients
For the Crumb Topping:
- 1 cup (120g) all-purpose flour
- 1/2 cup (57g) pecans roughly chopped
- 1/2 cup (106g) light brown sugar packed
- 1/4 teaspoon salt
- 1/2 cup (113g) butter melted, unsalted
For the Filling:
- 1/3 cup (71g) light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cocoa powder regular or Dutch-process (both work fine!, unsweetened
For the Cake:
- 2/3 cup (151ml) neutral cooking oil vegetable or canola, generic cooking oil
- 1/2 cup (113g) sour cream room temperature, full-fat
- 2 and 1/2 Tablespoons (35ml) molasses not the blackstrap variety, regular
- 2 large egg room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup (213g) light brown sugar packed
- 1 and 1/4 cups (312g) pumpkin not pumpkin pie filling, puree
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups (240g) all-purpose flour
For the Glaze:
- 1/2 cup (57g) confectioners' sugar sifted
- 2 Tablespoons (28ml) pure maple syrup not pancake syrup
- 1/2 Tablespoon (7ml) milk
- 1 teaspoon vanilla extract
Instructions
For the Crumb Topping:
- In a medium bowl, combine the flour, pecans, brown sugar, and salt. Stir in the melted butter, mixing just until combined.
- Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Filling:
- In a medium bowl, combine the brown sugar, cinnamon, and cocoa powder until evenly combined. Set aside until needed.
For the Cake:
- Preheat the oven to 350 degrees (F). Line an 8-inch or 9-inch square metal baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment paper, and any exposed pan, with nonstick baking spray. Set aside. (Note: if you use a glass or ceramic baking pan/dish, you may need to increase the bake time).
- In a large bowl, whisk the oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin, spices, salt, baking powder, and baking soda together until smooth.
- Using a rubber spatula, fold in the flour, stirring just until smooth and completely combined. Do not over mix.
- Spread half of the batter into the prepared pan, spreading it all the way to the edges.
- Sprinkle the filling evenly on top of the batter.
- Then spread the remaining batter on top of the filling.
- Sprinkle the crumb topping evenly over the batter in the pan.
- Bake for 55 to 60 minutes, or until the crumbs are golden brown, don’t look wet, and a toothpick or cake tester inserted into the center comes out clean.
- Remove the cake from the oven and place it on a wire rack to cool. Cool completely before removing from the pan, slicing in squares, and serving. Serve with coffee!
For the Glaze:
- In a medium bowl, whisk together the confectioners’ sugar, maple syrup, milk, and vanilla. (If the mixture appears too thick to drizzle, add a teaspoon more of milk, until desired texture is reached.)
- Drizzle on top of cake and let set, about 5 minutes, before serving.
Notes
- This cake was tested in an 8-inch pan which yields a thick cake; use a 9-inch pan if you prefer thinner layers.
Genuine Reviews
User Reviews
Overall Rating
5
39 reviews
Excellent
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