Description
This Pumpkin Coffee Cake is a moist and spiced treat perfect for fall mornings or any time you crave a cozy dessert. It features a tender pumpkin-infused batter topped with a buttery cinnamon crumble and finished with a smooth vanilla glaze for extra sweetness and flavor.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
- 1 teaspoon vanilla extract
Crumble Topping
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
Vanilla Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper to prevent sticking. Set the pan aside while you prepare the batter.
- Mix Dry Ingredients for Batter: In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir until all ingredients are evenly distributed.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and pour in the eggs, pumpkin puree, milk, canola oil, and vanilla extract. Whisk the wet ingredients briefly for about 30 seconds, then gently fold them into the dry mixture until just combined to avoid overmixing.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, spreading it out smoothly.
- Prepare Crumble Topping: In a large bowl (the one used for the batter works fine), combine the flour, brown sugar, cinnamon, and salt. Use a pastry cutter or your fingers to cut the room temperature butter into the mixture until it forms clumps and crumbly texture.
- Top the Batter with Crumble: Evenly sprinkle and spread the crumble topping over the pumpkin batter to cover the surface.
- Bake the Cake: Place the pan in the oven and bake for 30 to 40 minutes. Check doneness by inserting a knife into the center—it should come out clean when done. Remove the cake and allow it to cool completely in the pan.
- Make the Vanilla Glaze: In a medium bowl, whisk together confectioners’ sugar, maple syrup, milk, vanilla extract, and a pinch of salt until smooth. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
- Glaze and Serve: Once the cake is completely cool, drizzle the vanilla glaze over the top. Slice the cake into 16 pieces and serve.
Notes
- Ensure the cake is fully cooled before glazing to prevent the icing from melting and running off.
- You can substitute vegetable oil for canola oil if preferred.
- Use fresh pumpkin puree for best flavor; canned pumpkin puree works well too.
- The crumble topping can be refrigerated before baking for a firmer texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
