Description
Moist Pumpkin Coffee Cake with cinnamon streusel topping and vanilla glaze is the perfect fall treat. Easy recipe with warm spices that’ll make your kitchen smell amazing.
Ingredients
Scale
Cake Batter:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin purée
- â…“ cup milk
- ½ cup canola or vegetable oil
- 1 teaspoon vanilla extract
Crumb (Streusel) Topping:
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
Glaze:
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep your pan and oven: Set oven to 350°F and line your 9×9 pan with parchment paper. Leave some hanging over the sides – you’ll thank me later when it’s time to lift this baby out.
- Mix the dry stuff: Whisk all your dry ingredients in a big bowl until there are no lumps. I always sift my flour if it looks clumpy because nobody wants dense cake.
- Add wet ingredients: Pour in eggs, pumpkin, milk, oil, and vanilla. Mix just until you can’t see dry flour anymore – stop there! My grandmother always said “tough cake comes from tough mixing.”
- Spread the batter: Get that orange batter into your pan and smooth it out with a spatula. Don’t obsess over perfection here.
- Make the good stuff: Mix your streusel ingredients until it looks like chunky sand. I use my fingers because it’s faster than any tool.
- Top and bake: Sprinkle that streusel everywhere – don’t leave any sad, naked spots. Bake 30-40 minutes until a toothpick comes out mostly clean.
- Cool down: This is torture, but let it cool completely. Hot cake + glaze = runny mess.
- Glaze it up: Whisk your glaze smooth and drizzle all over. Go crazy with it – life’s too short for skimpy glaze.
Notes
Spoon flour into your measuring cup instead of scooping. I packed way too much flour once and got brick cake.
Parchment paper is your best friend. Seriously, don’t skip it.
Stick a toothpick in the middle to test doneness. Should come out with just a few crumbs.
Wait for the cake to cool or your glaze will disappear into nothing.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 28g
- Sodium: 195mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg