Pumpkin Coffee Cake with Maple Glaze
Pumpkin coffee cake is loaded with warm spices and fall flavors! The crunchy streusel topping is so buttery. We elevate the classic vanilla glaze with maple syrup for extra fall flavor. This homemade pumpkin cake is delicious with a pumpkin spice latte!
Ingredients
For the Crumb Topping:
- 1 cup (120g) all-purpose flour
- 1/2 cup (57g) pecans roughly chopped
- 1/2 cup (106g) light brown sugar packed
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter melted
For the Filling:
- 1/3 cup (71g) light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder regular or Dutch-process (both work fine!)
For the Cake:
- 2/3 cup (151ml) oil vegetable or canola
- 1/2 cup (113g) full-fat sour cream room temperature
- 2 and 1/2 Tablespoons (35ml) regular molasses not the blackstrap variety
- 2 large eggs room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup (213g) light brown sugar packed
- 1 and 1/4 cups (312g) pumpkin puree not pumpkin pie filling
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups (240g) all-purpose flour
For the Glaze:
- 1/2 cup (57g) confectioners' sugar sifted
- 2 Tablespoons (28ml) pure maple syrup not pancake syrup
- 1/2 Tablespoon (7ml) milk
- 1 teaspoon vanilla extract
Instructions
For the Crumb Topping:
- In a medium bowl, combine the flour, pecans, brown sugar, and salt. Stir in the melted butter, mixing just until combined.
- Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Filling:
- In a medium bowl, combine the brown sugar, cinnamon, and cocoa powder until evenly combined. Set aside until needed.
For the Cake:
- Preheat the oven to 350 degrees (F). Line an 8-inch or 9-inch square metal baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment paper, and any exposed pan, with nonstick baking spray. Set aside. (Note: if you use a glass or ceramic baking pan/dish, you may need to increase the bake time).
- In a large bowl, whisk the oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin, spices, salt, baking powder, and baking soda together until smooth.
- Using a rubber spatula, fold in the flour, stirring just until smooth and completely combined. Do not over mix.
- Spread half of the batter into the prepared pan, spreading it all the way to the edges.
- Sprinkle the filling evenly on top of the batter.
- Then spread the remaining batter on top of the filling.
- Sprinkle the crumb topping evenly over the batter in the pan.
- Bake for 55 to 60 minutes, or until the crumbs are golden brown, don’t look wet, and a toothpick or cake tester inserted into the center comes out clean.
- Remove the cake from the oven and place it on a wire rack to cool. Cool completely before removing from the pan, slicing in squares, and serving. Serve with coffee!
For the Glaze:
- In a medium bowl, whisk together the confectioners’ sugar, maple syrup, milk, and vanilla. (If the mixture appears too thick to drizzle, add a teaspoon more of milk, until desired texture is reached.)
- Drizzle on top of cake and let set, about 5 minutes, before serving.
Notes
A note on baking pan size: this recipe was tested in an 8-inch baking pan and it yields a VERY thick cake, like you see in the photos. If you doubt your 8-inch pan can handle all the batter, feel free to use a 9-inch baking pan instead.
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