Description
This Pumpkin Coffee Cake with Maple Glaze is a delightful fall treat, featuring a moist pumpkin base and a sweet maple glaze. Perfect for breakfast or an afternoon snack, it’s sure to please everyone!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For added flavor, consider incorporating chopped walnuts or pecans into the batter.
- This cake can be stored in an airtight container at room temperature for up to three days.
- If you prefer a thicker glaze, reduce the amount of milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes