Description
This Pumpkin Coffee Cake is a moist and flavorful treat perfect for autumn mornings or any cozy gathering. Featuring a spiced pumpkin batter topped with a sweet cinnamon streusel and a smooth vanilla glaze, it combines the comforting flavors of fall with the tender crumb of a classic coffee cake. Easy to prepare and baked in one pan, it’s an ideal choice for a seasonal dessert or breakfast accompaniment.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to evenly distribute all the dry spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each to incorporate fully, then mix in the vanilla extract for flavor.
- Combine Pumpkin Puree: Stir in the canned pumpkin puree until the mixture is well combined, adding moisture and autumn flavor to the batter.
- Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can make the cake tough.
- Spread Batter in Pan: Spread the pumpkin batter evenly into the prepared baking pan for uniform baking.
- Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Add the melted butter and stir until the mixture forms crumbly, coarse clumps.
- Sprinkle Streusel: Evenly sprinkle the streusel topping over the pumpkin batter in the pan to create a sweet, crunchy layer.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Make Glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable for a sweet finishing touch.
- Glaze the Cake: Once the cake has cooled completely, drizzle the glaze evenly over the top for added sweetness and visual appeal.
- Set and Serve: Allow the glaze to set for a few minutes before slicing and serving to ensure clean cuts and a perfect texture.
Notes
- Make sure the butter is softened, not melted, for the best creaming results.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- If you prefer a thicker glaze, use less milk; add more milk for a thinner drizzle.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be warmed briefly before serving to enhance its aroma and flavor.
