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Pumpkin Spice Coffee Cake

Irresistible Pumpkin Spice Coffee Cake with Maple Glaze

This Pumpkin Spice Coffee Cake is a perfect fall treat, infused with warm spices and topped with a sweet maple glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Light Brown Sugar can substitute with dark brown sugar for a richer flavor
  • 2 cups All-Purpose Flour for gluten-free, use a 1:1 gluten-free flour blend
  • 1 cup Pecans can substitute with almonds or walnuts
  • 1 teaspoon Ground Cinnamon can replace half with nutmeg or pumpkin pie spice
  • 1/2 cup Unsalted Butter can substitute with melted coconut oil for a dairy-free option
  • 1 teaspoon Baking Powder make sure it's fresh for best results
  • 1/2 teaspoon Baking Soda check if active by adding vinegar
  • 1/2 teaspoon Fine Sea Salt table salt is a suitable alternative
  • 1 cup Pumpkin Puree can be substituted with applesauce if needed
  • 1/2 cup Vegetable Oil can use melted coconut oil or applesauce as alternatives
  • 1 cup Sour Cream can substitute with plain yogurt
  • 2 large Eggs can use flax eggs for a vegan version
For the Streusel Topping
  • 1/2 cup Brown Sugar light or dark both work well
  • 1/2 cup All-Purpose Flour can substitute with a gluten-free blend
  • 1/4 cup Unsalted Butter can substitute with melted coconut oil for a dairy-free alternative
  • 1/2 teaspoon Ground Cinnamon adjust to your preferred taste
For the Maple Glaze
  • 1 cup Powdered Sugar can mix granulated sugar with corn syrup for a substitute
  • 1/4 cup Maple Syrup can substitute honey or agave syrup

Equipment

  • 8-inch metal baking pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch metal baking pan with butter or cooking spray.
  2. In a small mixing bowl, combine the streusel topping ingredients: brown sugar, flour, cinnamon, and butter. Mix until resembling coarse crumbs and set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon.
  4. In a separate bowl, blend the light brown sugar, pumpkin puree, vegetable oil, sour cream, and eggs until smooth.
  5. Gradually combine the dry ingredients into the wet ingredients, stirring gently until just combined.
  6. Pour half of the cake batter into the prepared pan, sprinkle half of the streusel on top, then add the remaining batter and the rest of the streusel.
  7. Bake for 35 minutes, checking for doneness with a toothpick.
  8. Whisk together the powdered sugar and maple syrup for the glaze while the cake cools.
  9. Drizzle the maple glaze over the cooled cake, cut into squares, and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 25gVitamin A: 900IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Watch baking time closely and avoid overmixing to prevent a dense cake.

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