Pumpkin Coffee Cake
The thing we all dream about during the fall months. This Pumpkin Coffee Cake is extremely warm and moist on the inside and gets topped with a brown sugar-pecan streusel that is sure to impress your guests (and yourself).
Servings: 12 slices
Ingredients
For the Brown Sugar-Pecan Streusel
- 1 1/2 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 3/4 cup chopped pecans
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter melted
For the Coffee Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- 1 cup packed light brown sugar
- 3/4 cup canola or vegetable oil
- 1 1/4 cups pumpkin puree
- 3/4 cup sour cream
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 2 large eggs at room temperature
For the Maple Glaze
- 1 cup powdered sugar
- 2 Tbsp pure maple syrup
- 1 to 2 Tbsp whole milk
Instructions
For the Brown Sugar-Pecan Streusel
- Combine the flour, sugar, pecans, and salt in a bowl. Pour the melted butter over the flour mixture and stir to combine. You shouldn't see any streaks of flour remaining.
- Let the mixture sit at room temperature while you make the cake batter. It should firm up into crumbles as the butter cools.
For the Pumpkin Coffee Cake
- Preheat the oven to 350°F. Spray a 9x13-inch cake pan with cooking spray. Line the pan with parchment paper.
- Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl, whisking to combine.
- In a separate large bowl whisk the brown sugar, oil, pumpkin, sour cream, milk, and vanilla until smooth. Whisk in the eggs, one at a time, beating well after each addition.
- Create a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or wooden spatula to combine.
- Pour the batter into your prepared cake pan. Smooth the batter out into an even layer so it takes up the whole pan, if necessary. Crumble your streusel over top of the batter in an even layer.
- Bake the entire cake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let it cool completely in the pan before drizzling with the maple glaze.
For the Maple Glaze
- Whisk powdered sugar, maple syrup, and 1 Tbsp of milk in a bowl, adding more milk, 1 Tbsp at a time, to reach desired consistency. Drizzle over warm cake.