With a rich, gooey pumpkin spice filling, buttery pecan streusel topping, and maple glaze, this fluffy and moist pumpkin coffee cake is sure to impress. Perfect for any occasion, from your next fall brunch to a Halloween party, this coffee cake is easy to make and full of toasty fall flavors. You can prepare the brown sugar-pecan streusel, the filling, and even the maple glaze in advance to make pulling this cake together even more of a breeze once you’re ready to bake. Simply prepare each element in a bowl, tightly wrap each with plastic wrap, and stash them in the refrigerator until you’re ready to use them. Just be sure to take the glaze out of the refrigerator as soon as you’re ready to start making the pumpkin coffee cake so that it has enough time to return to room temperature, and give it a few stirs to loosen it back up if need be.
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into pieces and chilled
1 cup chopped pecans
1/2 cup canned pumpkin puree
1/3 cup light brown sugar, packed
3/4 teaspoon pumpkin pie spice
1 large egg, lightly beaten
12 tablespoons unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
21/2 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1/2 cup canned pumpkin puree
1 cup confectioners’ sugar, sifted
3 tablespoons maple syrup
3-4 tablespoons heavy cream
How to Make It
Preheat oven to 350°. Grease and flour a 10-inch springform pan.
To make the streusel, whisk together the brown sugar, flour, cinnamon, and salt in a medium-sized mixing bowl. Cut in butter using fingertips until small clumps form. Stir in pecans. Set aside in fridge until ready to use.
To make the filling, whisk together the pumpkin, sugar, pumpkin pie spice, and egg in a medium bowl until combined. Set aside.
To make the cake, beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment at medium speed until pale an fluffy, 4-5 minutes. Beat in the eggs, 1 at a time, and vanilla extract.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Slowly mix the flour mixture into the butter mixtures until barely combined. Mix in the sour cream and pumpkin.
Spread ½ of the cake batter into prepared pan. Gently spread pumpkin filling over cake batter in pan; sprinkle evenly with about half of the streusel. Top with remaining cake batter; sprinkle evenly with remaining streusel. Bake at 350° for 45-50 minutes or until wooden skewer inserted into the center of the cake comes out clean. Cool in pan 15-20 minutes. Run a knife around the edge of the cake to loosen from the sides of the pan; remove sides.
To make the glaze, whisk together confectioners sugar, maple syrup, and 3 tablespoons cream. Whisk in remaining tablespoon of cream, 1 teaspoon at a time, until desired consistency is reached. Drizzle over cake and serve.
This is wonderful! I made this for just the two of us on a Sunday morning, but I would make it again for company. A few modifications: I used whole-grain soft white wheat flour, and as the bran interferes with the rise I sifted it out and let it soften in the butter (which I melt anyway for better results). In place of the white and brown sugar I used granulated honey and sucanat respectively, and I cut the baking soda in half - as a whole teaspoon would have made the cake bitter - and increased the baking powder to 2tsp. I also used whole milk yogurt instead of sour cream. We baked it for 50 minutes and let it set up for another 20 minutes. It presented beautifully and sliced neatly, and most importantly it was deliciously moist with layers of texture and flavor. I found the cake part not to be very sweet, but the filling and streusel made up for any lack. There's a good amount of prep work involved but this is a keeper.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!