Pumpkin Coffee Cake with Brown Sugar Glaze
Pumpkin Coffee Cake with Brown Sugar Glaze
Introduction
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Pumpkin Coffee Cake with Brown Sugar Glaze is a delicious treat that brings warm flavors perfect for cooler days. It’s soft, moist, and topped with a sweet glaze that makes it special. Enjoy it with your morning coffee or as an afternoon snack!
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Why Make This Recipe
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This recipe is perfect for fall and brings comfort with its pumpkin flavor. It’s easy to make, and the combination of spices makes it taste amazing. Plus, the brown sugar glaze adds a sweet touch that everyone will love!
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How to Make Pumpkin Coffee Cake with Brown Sugar Glaze
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Ingredients:
For the coffee cake:
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- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
For the streusel topping:
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- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup chopped nuts (like pecans or walnuts)
For the brown sugar glaze:
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- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix together the pumpkin, vegetable oil, sugar, eggs, and vanilla extract. Stir until smooth.
- In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Add this dry mix to the pumpkin mixture gradually. Stir until just combined.
- For the streusel topping, mix brown sugar, flour, cinnamon, and softened butter in a bowl. Stir in the chopped nuts until crumbly.
- Pour half of the coffee cake batter into the prepared baking pan. Sprinkle half of the streusel topping over it. Then pour the remaining batter on top and finish with the rest of the streusel.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- While the cake bakes, prepare the brown sugar glaze: In a saucepan, mix brown sugar and heavy cream over medium heat. Stir until sugar dissolves. Bring to a simmer and cook for 2 minutes. Remove from heat and whisk in powdered sugar and vanilla until smooth.
- After the cake is baked, let it cool for a few minutes before drizzling the brown sugar glaze on top. Serve warm.
How to Serve Pumpkin Coffee Cake with Brown Sugar Glaze
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Serve warm with a cup of coffee or tea. It’s great for breakfast or as a snack!
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How to Store Pumpkin Coffee Cake with Brown Sugar Glaze
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Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
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Tips to Make Pumpkin Coffee Cake with Brown Sugar Glaze
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- Make sure the eggs and oil are at room temperature for best mixing.
- Don’t overmix the batter; just stir until it combines.
- Adjust the nuts in the streusel topping to your liking; they’re optional!
Variation (If Any)
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You can add chocolate chips to the batter for a yummy twist. For a healthier option, consider using whole wheat flour instead of all-purpose flour.
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FAQs
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Can I use fresh pumpkin instead of canned? Yes, but make sure it’s cooked and pureed properly before using it.
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Can I freeze the coffee cake? Yes! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.
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What can I use instead of the heavy cream? You can use half-and-half or whole milk for the glaze, but the texture will differ slightly.
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