Description
This moist and flavorful Pumpkin Coffee Cake features a spiced pumpkin batter topped with a buttery crumble and finished with a sweet vanilla glaze. Perfect for autumn mornings or any time you crave cozy seasonal flavors.
Ingredients
Scale
For the Pumpkin Cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola oil (or vegetable oil)
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
For the Vanilla Glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper for easy removal and cleanup.
- Mix Dry Ingredients for Cake: In a large bowl, combine 1 1/2 cups all-purpose flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves, whisking together until evenly mixed.
- Combine Wet Ingredients: Create a well in the center of the dry ingredients and add eggs, pumpkin puree, milk, canola oil, and vanilla extract. Whisk the wet ingredients for about 30 seconds to combine thoroughly.
- Make the Batter: Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix to maintain a tender crumb.
- Pour Batter into Pan: Transfer the batter to the prepared pan and smooth the surface with a spatula.
- Prepare the Crumble Topping: In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Cut in the softened butter with a pastry cutter or your fingers until the mixture forms coarse clumps.
- Top the Cake Batter: Evenly sprinkle the crumble topping over the pumpkin batter, covering the surface fully.
- Bake the Cake: Bake in the preheated oven for 30-40 minutes, or until a knife inserted in the center comes out clean. Remove from oven and let cool completely in the pan.
- Make the Vanilla Glaze: In a medium bowl, whisk together confectioners’ sugar, maple syrup, milk, vanilla extract, and a pinch of salt until smooth. Adjust consistency by adding more milk if too thick, or more sugar if too thin.
- Glaze and Serve: Once the cake has cooled, drizzle the vanilla glaze evenly over the top. Slice the cake into 16 pieces and serve.
Notes
- Use good-quality pumpkin puree for the best flavor and moisture.
- You can substitute vegetable oil for canola oil if preferred.
- Allow the cake to cool completely before glazing to prevent the icing from melting off.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be reheated slightly for a warm treat, perfect with a cup of coffee or tea.
Nutrition
- Serving Size: 1 piece (1/16 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
