Pumpkin Streusel Coffee Cake with Maple Glaze
Servings 12 servings
Ingredients
For the Streusel Topping
- ⅔ cup all-purpose flour
- ½ cup brown sugar packed
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup cold unsalted butter cubed
- ½ cup chopped pecans optional
For the Cake
- 2 cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup brown sugar packed
- 2 large eggs room temperature
- 1 cup pure pumpkin puree not pumpkin pie filling
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoon pure maple syrup
- 1-2 teaspoon milk to thin
Instructions
Make the Streusel
- Preheat the oven to 350F and grease a 9-inch square or round baking pan. Whisk the flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in the cold cubed butter with a fork or pastry cutter until the mixture forms coarse, pea-sized crumbs, then stir in the pecans if using.
Mix the Batter
- In a separate bowl, whisk the melted butter, brown sugar, eggs, pumpkin, milk, and vanilla until smooth.
- Add the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Stir just until combined with no dry streaks, being careful not to overmix.
Layer and Bake
- Spread the batter into the pan and scatter the streusel evenly over the top.
- Bake for 35 to 45 minutes, until a toothpick in the center comes out with a few moist crumbs. Cool in the pan before glazing.
Glaze
- Whisk the powdered sugar, maple syrup, and enough milk to make a thin, pourable glaze. Drizzle over the cooled cake.
Notes
- Cold butter for streusel: Cold butter cut into the flour gives real crumbs, softened butter turns it into a paste.
- Don't overmix: Stir just until the dry streaks disappear for a tender crumb.
- Cool before glazing: A warm cake melts the glaze into a puddle.