Description
This Pumpkin Coffee Cake with Streusel Topping is a delightful autumn treat, featuring warm spices and a sweet maple glaze. It’s perfect for breakfast or dessert!
Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup light brown sugar
- 1/2 cup cold unsalted butter
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1/3 cup white sugar
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups pumpkin puree
- 1 cup sour cream
- 2 tablespoons maple syrup
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9 baking pan with parchment paper.
- In a bowl, mix flour, brown sugar, cinnamon, and salt for streusel.
- Work in cold butter until it resembles wet sand; refrigerate.
- In another bowl, whisk dry ingredients together.
- In a large bowl, beat butter and sugars until fluffy, add eggs and vanilla.
- Combine wet and dry ingredients, alternating with pumpkin and sour cream.
- Spread batter in the pan and top with streusel.
- Bake for 50-55 minutes, cool, and prepare the glaze.
- Drizzle glaze over the cooled cake before serving.
Notes
Allow cake to cool completely for easier slicing.
Keep butter cold for a crumbly streusel texture.
For added richness, consider a splash of espresso in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg