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Pumpkin Coffee Cake

Description

Have you ever had pumpkin coffee cake? This light cake has nutmeg and ginger with a sweet maple glaze on top.

Scale

Ingredients

For the Cake: 

  • 2 c. all purpose unbleached flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 c. pumpkin puree  (half to 3/4 a can)
  • 2 large eggs
  • 1/2 c. vegetable oil
  • 4 oz. sour cream (7.5 TBSP)

For the Streusel:

  • 1/4 c. all purpose unbleached flour
  • 1/2 c. brown sugar
  • 1 tsp. cinnamon
  • 3 TBSP unsalted butter
  • (optional) 1/2 c. chopped pecans

For the Glaze: (Double this if you want a thick glaze)

  • 1/4 c. powdered sugar
  • 1 TBSP maple syrup

Instructions

  1. Set the oven to 350 degrees. Line/grease a 8×8 inch square metal pan.
  2. TO MAKE THE CAKE- In a large bowl, mix together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, ground nutmeg, white and brown sugars.
  3. In a separate small bowl, add the pumpkin puree, 2 large eggs, vegetable oil, and sour cream.
  4. Make a well in the bowl of the dry ingredients, and slowly add the wet ingredients. Mix together.
  5. Add 1/2 of the pumpkin batter in the square pan.
  6. TO MAKE THE STREUSEL- In a small bowl, mix together the flour, brown sugar, cinnamon, butter, and chopped pecans.
  7. Add half the streusel on the pumpkin batter.
  8. Finish it off with adding the remaining pumpkin batter, then the last half of the streusel on top.
  9. Bake for 35 minutes until a toothpick used to test the middle of the pumpkin coffee cake comes out clean.
  10. TO MAKE THE GLAZE- Mix together 1/4 c. powdered sugar and 1 TBSP of maple syrup together and drizzle on the cooled pumpkin coffee cake. (Cake should cool for at least 15 minutes.) If you want a thicker glaze, double the glaze ingredients.

Notes

-Glass and ceramic pans cook longer than metal pans.

-Pumpkin coffee cake can be stored in the fridge or at room temperature for up to 4 days.

-Nutritional facts do not include optional pecans.

Nutrition

  • Serving Size: 1
  • Calories: 457
  • Sugar: 40.5g
  • Sodium: 234.6mg
  • Fat: 19.2g
  • Carbohydrates: 67.9g
  • Protein: 5.9g
  • Cholesterol: 55.9mg

Find it online: https://rowdyrousculps.com/pumpkin-coffee-cake/