Pumpkin Coffee Cake with Maple Glaze Recipe
If you’re craving a cozy, warmly spiced treat that perfectly captures the essence of autumn, this Pumpkin Coffee Cake with Maple Glaze Recipe is an absolute must-try. Imagine tender pumpkin-infused cake crowned with a buttery cinnamon streusel and finished with a luscious maple glaze that adds just the right hint of sweetness. It’s the kind of dessert that invites you to slow down, sip your favorite hot beverage, and savor every bite with a smile. Whether you’re welcoming guests or indulging in a quiet moment, this pumpkin coffee cake will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
This Pumpkin Coffee Cake with Maple Glaze Recipe uses simple, pantry-staple ingredients that come together to create a perfectly balanced flavor and texture. Each element plays a key role—from the warm spices that evoke fall, to the sour cream that keeps the cake moist and tender, and the maple syrup glaze that ties everything together with a sweet finish.
- All-purpose flour: Provides the perfect structure for a soft yet sturdy cake.
- Baking powder and baking soda: Work together to give the cake a light, fluffy rise.
- Salt and spices (cinnamon, nutmeg, cloves, ginger): Offer that signature pumpkin-spice warmth that makes this cake irresistible.
- Unsalted butter: Adds richness and tender crumb when softened and creamed with sugar.
- Brown sugar: Gives the cake deep caramel notes and moisture.
- Eggs: Bind ingredients and add body for a perfect cake texture.
- Canned pumpkin puree: Brings moistness, vibrant color, and that unmistakable pumpkin flavor.
- Vanilla extract: Enhances sweetness and binds flavors beautifully.
- Sour cream: Keeps the cake moist and adds a slight tang for depth.
- Streusel ingredients (flour, brown sugar, cinnamon, cold butter): Create a crumbly, buttery topping that contrasts with the soft cake beneath.
- Maple glaze ingredients (powdered sugar, pure maple syrup, milk): Combine to make a glossy, sweet drizzle that complements every bite.
How to Make Pumpkin Coffee Cake with Maple Glaze Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and lightly flour an 8×8-inch baking pan to make sure your cake releases easily after baking. This small prep step sets you up for perfect results.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the warming spices—cinnamon, nutmeg, cloves, and ginger. This blend is what gives the cake that classic pumpkin spice flavor with every bite.
Step 3: Cream Butter and Brown Sugar
In a large bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy. This creaming step is key for a soft, tender crumb and a rich-depth flavor that makes your cake deliciously satisfying.
Step 4: Add Wet Ingredients
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Next, mix in the pumpkin puree, vanilla extract, and sour cream. This combination creates a moist batter with a wonderful balance of sweet and tangy notes.
Step 5: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Over-mixing can toughen the cake, so be gentle and stop as soon as the flour disappears.
Step 6: Prepare the Streusel Topping
In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs. This buttery topping will add incredible texture and a hint of cinnamon crunch.
Step 7: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly, then sprinkle the streusel on top. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes to settle before glazing.
Step 8: Make and Drizzle the Maple Glaze
Whisk together the powdered sugar and pure maple syrup. Slowly add milk, a teaspoon at a time, until you reach a smooth, drizzle-ready consistency. Once your cake has cooled a bit, pour the glaze generously over the top for that perfect finishing touch.
How to Serve Pumpkin Coffee Cake with Maple Glaze Recipe
Garnishes
You can elevate this Pumpkin Coffee Cake with Maple Glaze Recipe simply by adding chopped toasted pecans or walnuts on top right after glazing. Not only do nuts add delightful crunch, but their earthy flavor pairs wonderfully with the sweet glaze. For a festive touch, a light dusting of cinnamon or a few dollops of whipped cream transform it instantly.
Side Dishes
Serve this cake warm beside a cozy cup of coffee or chai tea for a classic pairing. A scoop of vanilla ice cream or a dollop of cinnamon-spiked yogurt also pairs beautifully, balancing the richness of the cake with creaminess. For brunch, add fresh fruit like sliced pears or cranberry compote for a fresh contrast.
Creative Ways to Present
For a crowd-pleasing presentation, slice the cake into squares and serve on a wooden board alongside small bowls of extra maple glaze and chopped nuts for self-decoration. You can also stack mini layers with glaze and a sprinkle of streusel in clear glasses for an elegant trifle-style dessert that shows off those wonderful layers.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Coffee Cake with Maple Glaze Recipe keeps wonderfully at room temperature for up to 2 days if stored in an airtight container. To keep it fresher longer, wrap it tightly and refrigerate for up to 5 days without losing that moist, tender texture.
Freezing
If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then foil before freezing. It freezes well for up to 3 months. Thaw overnight in the refrigerator and refresh with a quick warm-up or additional maple glaze drizzle before serving.
Reheating
Reheat individual slices gently in the microwave for 15-20 seconds or warm the entire cake in a low oven (about 300°F) covered lightly with foil for 10-15 minutes. This brings back that freshly-baked aroma and moist texture that makes the cake feel homemade again.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Fresh pumpkin needs to be cooked and pureed until smooth. Just make sure to use the same amount as the canned puree. Fresh pumpkin offers a fresher taste but canned pumpkin provides consistent moisture and texture.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream, plain Greek yogurt or buttermilk works beautifully as a substitute, maintaining the cake’s moistness and mild tang. Avoid skipping this ingredient, as it really enriches the texture.
Can I add nuts to the batter instead of the streusel?
Yes! Chopped pecans or walnuts mixed into the batter add lovely crunch throughout the cake. Just be mindful of the quantities so the texture stays balanced. Many people love swapping this topping or doing both for extra nutty goodness.
Is this recipe gluten-free friendly?
This particular recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a one-to-one gluten-free baking flour blend, but be aware that the texture may vary slightly.
How long can I keep this cake after glazing?
Once glazed, the cake tastes best within 1 to 2 days, as the glaze is freshest and glossy during that time. Keep it covered in the fridge to maintain moisture. You can always reheat and add a bit more glaze before serving to refresh it.
Final Thoughts
There’s just something so comforting about a Pumpkin Coffee Cake with Maple Glaze Recipe that feels like a warm hug on a plate. It’s simple enough for a weekday treat yet special enough for any occasion. I truly hope you enjoy baking and sharing this delightful cake as much as I do—because great recipes like these are meant to be savored and shared with those you love.
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Pumpkin Coffee Cake with Maple Glaze Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Coffee Cake with Maple Glaze is a moist and spiced fall dessert featuring a tender pumpkin-infused batter topped with a buttery cinnamon streusel and finished with a sweet, smooth maple glaze. Perfect for cozy mornings or afternoon treats, this classic American cake brings warm autumn flavors together for a delightful homemade bakery experience.
Ingredients
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
Maple Glaze
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk (as needed to thin)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, creating a smooth base for the batter.
- Add eggs and wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the pumpkin puree, vanilla extract, and sour cream until the mixture is smooth and homogeneous.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Pour and spread batter: Transfer the batter into the prepared pan and spread it evenly with a spatula for a uniform bake.
- Make streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Apply topping: Sprinkle the streusel mixture evenly over the batter for a crunchy, flavorful topping.
- Bake the cake: Place the pan in the preheated oven and bake for 35–40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 15 minutes to set slightly.
- Prepare maple glaze: In a small bowl, whisk together powdered sugar and maple syrup. Add milk one teaspoon at a time to reach the desired drizzling consistency.
- Glaze the cake: Drizzle the maple glaze over the cooled cake evenly just before serving to add a sweet finishing touch.
Notes
- For extra crunch and flavor, fold in chopped pecans or walnuts into the streusel topping before sprinkling over the batter.
- This cake keeps well at room temperature for up to 2 days; refrigerate to extend freshness up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
