Description
A delightful blend of warm spices and rich pumpkin flavors topped with a crunchy streusel and drizzled with maple glaze, perfect for cozy mornings or afternoon tea.
Ingredients
Scale
- For the streusel:
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- Pinch of nutmeg (cloves and ginger)
- 4 Tablespoons butter (melted)
- 1/4 cup chopped pecans
- For the coffee cake:
- 1/2 cup sugar
- 6 Tablespoons salted butter (room temperature)
- 3/4 cup pumpkin puree
- 2 Tablespoons milk
- 2 Tablespoons sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 teaspoon baking powder
- 1 cup all-purpose flour
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- For the glaze:
- 3/4 cup powdered sugar
- 1/2 teaspoon maple extract
- 1–2 Tablespoons milk
- Optional garnish:
- Chopped pecans
Instructions
- Preheat your oven to 350°F. Prepare a 9-inch round cake pan with parchment paper and grease the sides.
- For the streusel, combine flour, brown sugar, cinnamon, nutmeg, cloves, ginger, and melted butter in a medium bowl. Mix until well incorporated and set aside.
- In a large bowl, beat sugar and room temperature butter until light and fluffy, about 3-4 minutes. Mix in pumpkin puree, milk, and sour cream until fully combined. Add in the egg and vanilla extract, mixing until smooth.
- In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the pumpkin mixture, mixing until smooth.
- Spread half of the batter into the prepared pan. Top with half of the streusel mixture, then gently spread remaining batter over the streusel. Sprinkle with chopped pecans and top with the remaining streusel.
- Bake for 24-26 minutes, or until a toothpick comes out with a few crumbs. Let cool in the pan for 5 minutes before transferring to a cooling rack.
- For the glaze, mix powdered sugar, maple extract, and milk until smooth. Drizzle over the cooled cake and garnish with chopped pecans if desired.
Notes
Store in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: coffee cake, pumpkin, fall dessert, streusel, cozy baking