Pumpkin Spice Coffee Cake
This Pumpkin Spice Coffee Cake whispers tales of the magical autumn season in every piece. Its moist pumpkin-infused crumb, richly comforting, feels like a hug, on a cool fall day. Topped with a streusel that adds a satisfying crunch to each morsel and drizzles with a delicate maple glaze reminiscent of the first gentle rain of the season this cake celebrates the flavors of harvest. It's more than a cake; it transforms your kitchen into the heart of your home filling it with the inviting aroma of pumpkin spice and the joyful conversations of loved ones coming together to enjoy its splendor.
9 Servings
Ingredients
For the streusel:
- 1/2 c light brown sugar
- 1/4 c all-purpose flour
- 1/2 c pecans finely chopped
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter melted
For the cake:
- 2 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 c light brown sugar
- 1/2 c granulated sugar
- 1 c pumpkin puree
- 1/2 c vegetable oil
- 4 oz sour cream at room temperature
- 2 large eggs beaten
For the glaze:
- 1/2 c powdered sugar sifted
- 2 tbsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch baking pan. Set it aside.
To make the Streusel:
- In a bowl combine sugar, flour, chopped pecans, cinnamon and melted butter. Mix until the mixture becomes crumbly.
For the Cake:
- In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and both sugars.
- In another bowl stir together pumpkin puree, oil, sour cream and beaten eggs until you achieve a smooth consistency.
- Create a well in the center of the dry ingredients and pour, in the wet mixture. Stir gently until everything is just combined.
- Spoon half of the batter into the pan followed by half of the streusel. Repeat this step with the remaining batter and streusel.
Baking:
- Place it in your preheated oven. Bake for 35 minutes or until a toothpick inserted comes out clean. Allow it to cool in the pan for 10 minutes.
For the Glaze:
- Mix sugar and maple syrup together until you get a glaze consistency.
- Pour the glaze over your cooled cake.
Serving:
- Cut your cake into squares before serving. If there are any leftovers store them at room temperature in a covered container for, up to 4 days.
Notes
You can easily turn your Pumpkin Spice Coffee Cake into a treat by making a few adjustments. Instead of using all-purpose flour use a gluten-free flour blend that can be substituted in a 1:1 ratio. Look for a blend that contains xanthan gum, which helps copy the binding properties of gluten and guarantees your cake keeps its texture. For the streusel topping consider using gluten-free graham crackers or almond meal to add a nutty crunch that complements the pumpkin flavor perfectly. Don't forget to check that your baking powder and baking soda are also gluten-free.