This Pumpkin Coffee Cake is a great recipe for cozy holiday brunches (or even for an easy fall dessert). The streusel topping takes this from good to great!
1tablespoonpumpkin pie spicesee notes for substitutes
2teaspoonsbaking powder
1teaspoonsalt
Topping
1cupall-purpose flour
1cupgranulated sugar
2teaspoonsground cinnamon
pinchof salt
1stick butter
Maple glaze (optional)
½cuppowdered sugar
1-2tablespoonsmaple syrupor more to make a pourable glaze
Instructions
Prep: Preheat the oven to 350°F. Line a 9x13 inch baking pan with baking parchment and grease lightly.
Make the cake: Beat together the melted butter, eggs, both sugars sugar and canned pumpkin until smooth. Sift the flour, pumpkin spice, baking powder and salt on top and fold in just until combined.
Make the topping: Combine the flour, sugar, cinnamon and salt. Cut in the butter until pea-sized crumbs form, then set aside in the fridge until ready to use.
Bake: Spread the cake batter in the prepared pan, spreading it all the way to the edges. Evenly sprinkle the topping over the batter in the pan, lightly pushing it into the batter so it sticks after baking (don't push it all the way into the cake, just lightly push it down). Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out just clean. Cool in the pan on a wire rack.
Glaze: Make the glaze by stirring together the powdered sugar and maple syrup until smooth. Drizzle over the cake before serving.
Video
Notes
Ingredient tips
melted butter - you can also use a neutral vegetable oil in place of this
eggs - f you don't have time to let the eggs warm up, place them in a bowl with room temperature water (not hot!) for 10 minutes.
granulated sugar and brown sugar - I used light brown sugar; if you don't have any you can substitute dark brown or use all granulated
pumpkin pie spice - if you don't have this on hand, use 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice and ¼ teaspoon ground nutmeg. Or take a look at my Homemade Pumpkin Spice Mix!
Cooking tips
pan size: If you don't have a 9x13 inch cake pan, you can bake the coffee cake in two 8x8 inch pans, or in two 9 inch round pans. You can also cut the recipe in half and bake it in one 8x8 inch pan, or in one 9 inch round pan.
baking tips: Don't overmix the batter; test the cake after about 30 minutes baking time, then ever 5 minutes to make sure you're not overbaking; the glaze sets after a while at room temperature; if you prefer it runny add it right before serving.
to store the cake: The cake keeps well at room temperature for up to 3 days. Store it unsliced and tightly covered with plastic wrap to keep it from drying out.