PREP TIME: 15 MINS | COOK TIME: 35 MINS | INACTIVE TIME 10 MINS | TOTAL TIME: 50 MINS | YIELD: 9 SQUARES
This cake is one of the best! Moist and packed with brown sugar streusel and topped with a simple maple glaze. This Pumpkin Spice Coffee Cake is the cake of your dreams!
Ingredient
Streusel:
1/4 c. (32g) all-purpose flour
1/2 c. (60g) finely chopped pecans
1/2 c. (100g) light brown sugar
3 tbsp (43g) unsalted butter, melted
1 tsp ground cinnamon
Cake:
1/2 c. (100g) vegetable oil
2 c. (254 grams) all-purpose flour
1/2 tsp fine salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 c. (244g) pumpkin puree
4 oz. (113g) sour cream, at room temperature
2 large eggs, beaten
1/2 c. (100g) light brown sugar
1/2 c. (100g) granulated sugar
1 tsp baking powder
1/2 tsp baking soda
Glaze:
2 tbsp maple syrup
1/2 c. (63g) powdered sugar, sifted
How to make Pumpkin Spice Coffee Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease the bottom of an 8-inch square pan.
Streusel:
Step 2: Place the streusel ingredients in a small bowl. Using a fork, mix until crumbly.
Cake:
Step 3: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar in a large bowl until well-mixed.
Step 4: Place the pumpkin puree, oil, sour cream, and eggs in a small bowl. Mix well until blended.
Step 5: In the center of the dry ingredients, make a well and pour in the wet ingredients. Then, gently mix until just combined.
Step 6: Into the prepared pan, spoon half of the butter. On top, sprinkle half of the streusel. Over the streusel, spread the rest of the batter and sprinkle with the other half of the streusel.
Step 7: Place in the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Note that if using glass or ceramic pans, the baking time is longer.
Step 8: Remove from the oven when done and allow the cake to cook for about 15 minutes.
Topping:
Step 9: Place the sugar and maple syrup in a small bowl. Mix well until you have a thick, pourable icing. On the warm cake, drizzle the topping.
Step 10: Into squares, slice the cake and serve. You can keep any leftovers at room temperature, covered, for up to 4 days.
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