Pumpkin Spice Coffee Cake

by Sheryl

YIELD: 9 SQUARES | PREP TIME: 15 MINUTES | COOK TIME: 35 MINUTES | TOTAL TIME: 50 MINUTES

I found my perfect match! Moist Pumpkin Spice Coffee Cake stuffed with brown sugar streusel and topped with a simple maple glaze. Once a certified coffeeholic, always will be a coffeeholic.

Ingredients

Streusel:

1/2 cup (100 grams) light brown sugar
1/4 cup (32 grams) all-purpose flour
1/2 cup (60 grams) finely chopped pecans
1 teaspoon ground cinnamon
3 tablespoons (43 grams) unsalted butter, melted

Cake:

2 cups (254 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (100 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1 cup (244 grams) pumpkin puree
1/2 cup (100 grams) vegetable oil
4 ounces (113 grams) sour cream, at room temperature
2 large eggs, beaten

Glaze:

1/2 cup (63 grams) powdered sugar, sifted
2 tablespoons maple syrup

How to make Pumpkin Spice Coffee Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using non-stick cooking spray, grease the bottom of an 8-inch square pan.

To make the streusel:

Step 3: Add the light brown sugar, flour, chopped pecans, cinnamon, and unsalted butter in a small bowl. Mix with a fork until crumbly.

To make the cake:

Step 4: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar in a large bowl.

Step 5: Add the pumpkin puree, oil, sour cream, and eggs in a small bowl. Mix well. Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir gently until just mixed.

Step 6: Into the prepared pan, spoon half of the batter. Then, sprinkle over half of the streusel. Spreading on top the rest of the batter, then, the rest of the streusels.

Step 7: Place inside the preheated oven and bake for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. If using a glass or ceramic pans, note that it’ll take longer to bake.

Step 8: Remove from the oven and allow to cool for at least 15 minutes.

To make the topping:

Step 9: Combine the sugar and maple syrup in a small bowl until thick yet still pourable.

Step 10: Drizzle this over the warm cake. Then, slice into squares and serve. For the leftovers, store at room temperature, covered, for up to 4 days.

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