Pumpkin Coffee Cake with Maple Glaze

Autumn is synonymous with warm and comforting flavors, and what could be better than a delicious Pumpkin Coffee Cake with Maple Glaze? This recipe captures the essence of the season with its spices and moist pumpkin base, making it an ideal treat for cozy gatherings or a regular afternoon snack. With its delightful crumb topping and rich maple glaze, this cake serves as a celebration of fall ingredients that everyone will love.

Why You Will Love This Recipe

This Pumpkin Coffee Cake is a delightful twist on the classic coffee cake that many adore. The incorporation of pumpkin not only adds a unique flavor but also enhances the moisture and richness of the cake. Combined with warm spices like cinnamon, the cake creates a tantalizing aroma that wafts through your kitchen. Plus, the crunchy pecan topping adds a satisfying texture contrast, while the maple glaze brings a sweet finish that perfectly complements the pumpkin base. Whether you’re serving it at breakfast, brunch, or as a dessert, this cake is bound to impress your family and friends.

Pro Tips for Making Pumpkin Coffee Cake with Maple Glaze

• Use Fresh Ingredients: Ensure your pumpkin puree is fresh and free from added sugars or preservatives. If possible, use homemade pumpkin puree for the best flavor.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until they are combined to retain the cake’s light texture.
• Check for Doneness: Use a toothpick to check if the cake is done. It should come out clean with just a few crumbs attached.
• Let It Cool: Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack. This helps to set the crumb structure.
• Add a Touch of Spice: If you enjoy spices, consider adding a pinch of nutmeg or ginger to the batter for extra warmth.

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) unsalted butter, melted

For the Filling:

• 1/3 cup (71g) light brown sugar, packed
• 1/2 teaspoon ground cinnamon

For the Cake:

• 1 1/2 cups (180g) all-purpose flour
• 1 cup (240g) canned pumpkin puree
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Maple Glaze:

• 1 cup (120g) powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon milk (or as needed for consistency)

Directions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal later.

Step 2: In a medium bowl, prepare the crumb topping by mixing together the flour, pecans, brown sugar, and salt. Pour in the melted butter and stir until the mixture becomes crumbly. Set aside.

Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Step 4: In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with the pumpkin puree, starting and ending with the dry ingredients. Mix until just combined.

Step 5: Pour half of the batter into the prepared cake pan and smooth it out evenly. In a small bowl, combine the filling ingredients (brown sugar and cinnamon), then sprinkle it evenly over the batter in the pan.

Step 6: Carefully pour the remaining batter over the filling and smooth out the top. Sprinkle the crumb topping generously over the entire surface of the cake.

Step 7: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.

Step 8: For the maple glaze, whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth. Drizzle the glaze over the cooled cake before serving.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin that has been cooked and pureed. Just make sure it is well-drained to avoid excess moisture.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.

How should I store the leftover cake?

The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Can I freeze the pumpkin coffee cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before enjoying.

What drinks pair well with this coffee cake?

This pumpkin coffee cake complements a variety of beverages, including coffee, tea, or even a warm spiced apple cider, enhancing its fall flavors.

Conclusion

This Pumpkin Coffee Cake with Maple Glaze is an indulgent treat that brings the flavors of the fall season directly to your table. With a moist, tender crumb and a deliciously crunchy topping, it’s perfect for any occasion. Whether sharing at a gathering with friends and family or enjoying a quiet moment with coffee, this cake is sure to become a beloved favorite in your recipe collection. Prepare to be captivated by its delightful flavors and inviting aroma!