Print

Cozy Pumpkin Coffee Cake Recipe with Easy Streusel Topping and Maple Drizzle

pumpkin coffee cake - featured image
Print Recipe

A warm and comforting pumpkin coffee cake featuring a tender spiced cake, crunchy streusel topping, and a sweet maple drizzle, perfect for autumn gatherings and cozy moments.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) pure pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
  • 3/4 cup (90g) all-purpose flour (for streusel)
  • 1/2 cup (100g) packed brown sugar (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 6 tbsp (85g) cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup (60g) chopped pecans or walnuts (optional, for streusel)
  • 1/4 cup (60ml) pure maple syrup (for drizzle)
  • 1 tbsp (15g) unsalted butter, melted (for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch square or round baking pan or line it with parchment paper.
  2. Make the streusel topping: In a medium bowl, combine 3/4 cup flour, 1/2 cup packed brown sugar, and 1 tsp cinnamon. Add cold butter pieces and mix with a pastry cutter or fingers until crumbly. Stir in nuts if using. Chill in the fridge.
  3. Mix dry ingredients for the batter: In a large bowl, whisk together 2 cups flour, granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Combine wet ingredients: In another bowl, whisk eggs, vegetable oil, pumpkin puree, vanilla extract, and buttermilk until smooth.
  5. Gradually add wet mixture to dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
  6. Pour batter into prepared pan and spread evenly. Sprinkle chilled streusel topping evenly over the batter.
  7. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.
  8. While baking, prepare maple drizzle by mixing melted butter and maple syrup in a small bowl.
  9. Cool cake in pan on a wire rack for 15 minutes, then drizzle warm maple mixture over the top.
  10. Slice and serve warm or at room temperature.

Notes

Chill the streusel topping before baking to ensure crumbly texture. Avoid overmixing the batter to keep the cake tender. Drizzle maple syrup warm for best absorption. Tent cake with foil if streusel browns too quickly. Let cake cool 15 minutes before slicing for clean cuts.

Nutrition

Keywords: pumpkin coffee cake, pumpkin dessert, streusel topping, maple drizzle, fall dessert, easy pumpkin cake, autumn baking

Find it online: https://freshforkful.com/cozy-pumpkin-coffee-cake-recipe-with-easy-streusel-topping-and-maple-drizzle/