Pumpkin Coffee Cake with Maple Glaze

Embrace the flavors of fall with this delicious Pumpkin Coffee Cake topped with a rich maple glaze. This moist and flavorful cake is perfect for breakfast, brunch, or an afternoon treat with your favorite beverage.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup canned pumpkin puree
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1-2 tablespoons milk

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Coffee Cake Batter:

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then mix in the vanilla extract and pumpkin puree.
• In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

1. Bake the Cake:

• Pour the batter into the prepared cake pan and spread evenly.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

1. Prepare the Maple Glaze:

• In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk if needed to achieve your desired consistency.

1. Glaze and Serve:

• Once the cake has cooled slightly, drizzle the maple glaze over the top.
• Allow the glaze to set before slicing and serving.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 30-35 minutes
• Total Time: 50-60 minutes
• Servings: 8-10

Variations

• Nutty Addition: Add chopped walnuts or pecans to the batter for added texture.
• Spice It Up: Include a pinch of ground ginger or cloves for extra warmth.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.

Storage/Reheating

• Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheating: Warm individual slices in the microwave for a few seconds before serving.

10 FAQs

1. Can I use fresh pumpkin puree?
   Yes, you can use homemade pumpkin puree, but ensure it is well-drained.
2. What can I substitute for eggs?
   Use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
3. Is this cake suitable for freezing?
   Yes, freeze the unfrosted cake for up to 3 months. Thaw in the fridge before glazing.
4. How can I make the glaze thicker?
   Add more powdered sugar until you reach your desired thickness.
5. Can I use a different type of sugar?
   Yes, you can use coconut sugar or another granulated sugar substitute.
6. What should I serve with this cake?
   It pairs well with coffee, tea, or even a scoop of vanilla ice cream.
7. How do I know when the cake is done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.
8. Can I add chocolate chips?
   Absolutely! Fold in 1/2 cup of chocolate chips into the batter for a delightful twist.
9. What if I don’t have maple syrup?
   Honey or agave syrup can be used as a substitute for maple syrup in the glaze.
10. How long does the cake last?
    The cake is best enjoyed within a week, but it may last longer if stored properly.

Conclusion

This Pumpkin Coffee Cake with Maple Glaze is a delightful treat that captures the essence of fall in every bite. Perfect for gatherings or cozy mornings, this cake is sure to become a staple in your recipe collection. Enjoy the blend of warm spices and sweet maple goodness!

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