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
Scale
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
