Pumpkin Coffee Cake with Streusel Topping and Vanilla Glaze Recipe

If you’re looking for a cozy treat that wraps you in the warm flavors of fall, this Pumpkin Coffee Cake with Streusel Topping and Vanilla Glaze Recipe is exactly what you need. The tender pumpkin-infused cake, crowned with a crunchy cinnamon streusel and finished with a sweet vanilla glaze, creates a perfect balance of moistness, spice, and sweetness. It’s not only a gorgeous centerpiece for your breakfast table but also an irresistible snack or dessert that invites comfort with every bite.

Ingredients You’ll Need

These ingredients are simple but they come together in such a way that each one plays an essential role in delivering the texture, depth of flavor, and beautiful color that make this coffee cake so special. From the warm spices to the pumpkin puree, everything works in harmony to create pure deliciousness.

• 1 1/2 cups all-purpose flour: The base of the cake providing structure and tenderness.
• 1/2 teaspoon baking powder: Helps the cake rise gently for a light texture.
• 1/2 teaspoon baking soda: Pairs with pumpkin acidity to aid in leavening.
• 1/4 teaspoon salt: Balances sweetness and enhances other flavors.
• 1 teaspoon ground cinnamon: Adds the signature warm spice that complements pumpkin perfectly.
• 1/2 teaspoon ground ginger: Introduces a subtle zing to brighten the flavor.
• 1/4 teaspoon ground nutmeg: Gives depth with a hint of nutty spice.
• 1/2 cup unsalted butter, softened: For richness and moist crumb.
• 1/2 cup granulated sugar: Sweetens without overpowering.
• 1/4 cup brown sugar, packed: Adds moisture and a caramel-like nuance.
• 2 large eggs: Bind the ingredients and add fluffiness.
• 1 teaspoon vanilla extract: Lifts all the flavors for that homey aroma.
• 1 cup canned pumpkin puree: Brings moisture, color, and that iconic pumpkin flavor.
• Streusel Topping Ingredients: 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 cup melted butter to create a buttery crumbly layer.
• Glaze Ingredients: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract for a glossy, sweet finish.

How to Make Pumpkin Coffee Cake with Streusel Topping and Vanilla Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan to ensure your cake slides out easily after baking.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This step is key to evenly distributing the spices so every bite bursts with that perfect fall flavor.

Step 3: Cream Butter and Sugars

Using a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process introduces air, making the cake tender and moist.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to the creamed butter and sugars, beating well after each to ensure a smooth batter. Then mix in the vanilla extract for that inviting aroma.

Step 5: Incorporate Pumpkin Puree

Stir in the pumpkin puree until it’s beautifully combined with the wet ingredients, giving the batter a lovely orange hue and flaky texture.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the pumpkin batter, mixing just until combined to avoid overworking the flour, which helps keep your cake tender.

Step 7: Spread Batter in Pan

Evenly spread the batter into your prepared baking pan. This ensures an even rise and consistent baking throughout the cake.

Step 8: Make the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter, then mix until the topping becomes crumbly and clumps form. This topping will bake up crisp and buttery.

Step 9: Add Streusel Over Cake Batter

Sprinkle the streusel topping evenly over the pumpkin batter, covering every inch with those crunchy, sugary crumbs.

Step 10: Bake Until Perfect

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. The smell that fills your kitchen during this time is absolutely heavenly!

Step 11: Prepare the Vanilla Glaze

While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Keep whisking until the glaze is smooth and ready for drizzling.

Step 12: Drizzle the Glaze on the Cake

Once the cake has cooled completely, drizzle the vanilla glaze over the streusel topping in graceful lines or a full coating, depending on your style.

Step 13: Let the Glaze Set

Give the glaze a few minutes to set before slicing. This step helps the glaze form a thin, lovely shell that adds a touch of sweetness with every bite.

How to Serve Pumpkin Coffee Cake with Streusel Topping and Vanilla Glaze Recipe

Garnishes

Consider sprinkling a little extra cinnamon or some chopped toasted pecans on top of the glaze for added crunch and visual appeal. A light dusting of powdered sugar right before serving can also make it feel extra special.

Side Dishes

This coffee cake pairs delightfully with a cup of hot coffee or chai tea to complement its warm spices. For a brunch spread, serve it alongside fresh fruit or a dollop of whipped cream to balance the richness.

Creative Ways to Present

Try cutting the cake into small squares and stacking them on a serving plate for a rustic look. Alternatively, serve individual slices on pretty dessert plates with a drizzle of caramel sauce or a scoop of vanilla ice cream for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin coffee cake can be stored tightly covered at room temperature for up to 2 days. To keep it fresh longer, refrigeration is best for up to 5 days. Just bring it back to room temperature before serving for the best flavor and texture.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw overnight in the fridge and add the glaze just before serving to maintain its perfect texture.

Reheating

Reheat individual slices in the microwave for about 20 seconds or in a warm oven for 10 minutes to restore moistness. If you want to refresh the glaze, warm the cake and then drizzle fresh glaze before serving.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes! Fresh pumpkin can be used but it must be cooked and pureed until smooth first. Keep in mind that fresh pumpkin has a higher moisture content, so you may need to adjust the wet ingredients slightly to maintain the right cake consistency.

Is this recipe gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free as is. However, you can substitute a gluten-free flour blend designed for baking to make it suitable for gluten sensitivities. Just make sure the blend has xanthan gum or a binding agent for best results.

Can I make this recipe vegan?

To make a vegan Pumpkin Coffee Cake with Streusel Topping and Vanilla Glaze Recipe, replace the butter with coconut oil or vegan butter, use flax or chia eggs instead of chicken eggs, and choose a plant-based milk for the glaze.

What if I don’t have all the spices?

The cinnamon is the most important for that classic pumpkin spice flavor. If you’re missing ginger or nutmeg, you can omit them, but the cake will taste slightly less complex. You could also add a pinch of allspice or pumpkin pie spice if you have it.

How thick should I spread the batter in the pan?

The batter should be spread evenly to about 1.5 inches thick in the pan. This thickness helps the cake bake through evenly while keeping it moist and tender inside with a nicely browned crust under the streusel topping.

Final Thoughts

I truly hope you dive into making this Pumpkin Coffee Cake with Streusel Topping and Vanilla Glaze Recipe soon. It’s one of those recipes that feels like a warm hug on a crisp day, perfect for sharing with loved ones or just treating yourself to a slice of comfort. Happy baking and enjoy every delicious bite!

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