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Pumpkin Spice Coffee Cake

Moist Pumpkin Spice Coffee Cake with Sweet Maple Glaze

Delight in this Pumpkin Spice Coffee Cake, featuring warm flavors and a sweet maple glaze, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Use pure pumpkin puree
  • 2 cups All-Purpose Flour Creates perfect structure
  • 1 cup Granulated Sugar Adjust to your liking
  • 1/2 cup Light Brown Sugar Adds moisture and caramel flavor
  • 1/2 cup Unsalted Butter Can substitute with melted coconut or vegetable oil
  • 1/2 cup Vegetable Oil Light olive oil can be used
  • 2 Large Eggs Replace with flax eggs for vegan option
  • 1/2 cup Sour Cream Plain full-fat yogurt can be a substitute
  • 1 tsp Fine Sea Salt Balances sweetness
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
For the Spice Mix
  • 1 tbsp Ground Cinnamon Or use pumpkin pie spice
  • 1/2 tsp Ground Ginger Optional
  • 1/2 tsp Ground Nutmeg Optional
For the Crunchy Topping
  • 1/2 cup Pecans Walnuts can be substituted
For the Glaze
  • 1 cup Powdered Sugar Sugar alternatives can also work
  • 1/4 cup Maple Syrup Agave syrup can be used as a substitute

Equipment

  • 8-inch metal square baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • sifter
  • measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (177°C) and grease an 8-inch metal square baking pan.
  2. Prepare the streusel topping by mixing light brown sugar, flour, chopped pecans, ground cinnamon, and melted butter together until crumbly.
  3. In a large bowl, sift together all-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, and nutmeg. Stir in both sugars until well combined.
  4. In another bowl, whisk together pumpkin puree, vegetable oil, sour cream, and eggs until smooth.
  5. Create a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined.
  6. Pour half the batter into the baking pan, spread evenly, sprinkle half of the streusel topping, layer the remaining batter, and top with the rest of the streusel.
  7. Bake for 35 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes.
  8. Prepare the maple glaze by whisking powdered sugar and maple syrup until smooth. Drizzle over cooled cake.
  9. Cut into squares, serve warm, and enjoy with coffee or tea.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store covered at room temperature for up to 4 days. Wrap individual slices in plastic wrap and freeze for up to 3 months.

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