Description
A cozy fall treat, this pumpkin coffee cake is a delightful blend of spices and moist pumpkin, crowned with a sweet, crunchy brown sugar streusel and drizzled with maple cream cheese frosting. It’s perfect for a cool morning or a casual dessert.
Ingredients
Scale
- For the Streusel:
- 1/2 cup (112 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- Pinch salt
- For the Pumpkin Coffee Cake:
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated white sugar
- 2 eggs, at room temperature
- 1 tsp vanilla
- 1 cup (244 g) canned pumpkin puree
- 3/4 cup (180 ml) buttermilk, at room temperature
- For the Cream Cheese Drizzle:
- 2 oz (56 g) cream cheese, softened
- 2 tbsp (30 ml) pure maple syrup
- 3–4 tbsp (25–32 g) powdered sugar, add to your sweetness preference
- 1 tbsp (15 ml) whole milk
Instructions
- Prepare the Streusel: In a medium bowl, mix the softened butter and brown sugar using an electric mixer on high speed until combined. Add the flour, pumpkin pie spice, and salt, mixing until the mixture resembles coarse crumbs. Chill in the fridge while you prepare the rest of the cake.
- Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the 1 3/4 cups of flour, pumpkin pie spice, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on high speed for 2 minutes, until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla to the butter-sugar mixture. Mix on medium speed until smooth and pale, about 1 minute.
- Incorporate Wet Ingredients: Add the buttermilk and pumpkin puree, mixing on medium-low speed until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape the sides of the bowl to ensure everything is incorporated.
- Assemble the Cake: Pour the batter into the prepared baking pan. Sprinkle the chilled streusel evenly over the top of the batter.
- Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. If the top starts to brown too quickly, cover loosely with aluminum foil for the remainder of the baking time.
- Cool: Let the cake cool in the pan on a wire rack until it’s cool enough to handle.
- Prepare the Drizzle: In a small bowl, whisk together the softened cream cheese, maple syrup, powdered sugar, and milk until smooth. Drizzle over the cooled cake.
Notes
- For an extra moist cake, ensure the buttermilk and pumpkin puree are at room temperature before mixing with the dry ingredients.
- Customize the sweetness by adjusting the amount of powdered sugar in the cream cheese drizzle based on your sweetness preference.
- For an even richer flavor, you can substitute the buttermilk with sour cream for a denser, creamier texture.
- If you don’t have pumpkin pie spice, you can create your own blend with cinnamon, ginger, nutmeg, and allspice.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350-400