Pumpkin Coffee Cake with Streusel
Moist pumpkin coffee cake with brown sugar streusel and brown butter maple glaze. It's spiced, cozy, and perfect for fall baking!
Equipment
- 9x13 baking dish (preferably metal or ceramic, please don't use glass)
Ingredients
Cinnamon Crumb Streusel
- 2 1/2 cups All Purpose Flour
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 tsp Kosher Salt
- 1 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 1 cup Salted Butter , (melted)
Cinnamon Sugar Swirl
- 1/4 cup Brown Sugar
- 2 tsp Cinnamon
Pumpkin Coffee Cake
- 2 1/2 cups All Purpose Flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ground Ginger
- 1/2 tsp Allspice
- 1/2 tsp Ground Cloves
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 15 oz Pumpkin Puree
- 1 1/4 cups Brown Sugar
- 1/2 cup Sugar
- 3 tbsp Maple Syrup
- 1 cup Vegetable Oil
- 4 large Eggs, (room temperature)
- 2 tsp Vanilla Extract
Maple Brown Butter Glaze
- 6 tbsp Salted Butter, (browned)
- 1 cup Powdered Sugar
- 2 tbsp Maple Syrup
- 1 tbsp Whole Milk
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9x13 baking pan with parchment paper and set aside.
- Make the brown sugar streusel topping first - combine all purpose flour, brown sugar, kosher salt, cinnamon, nutmeg, and allspice. Whisk together and pour in the melted butter. Use your hands or a fork to gently mix together until crumbles begin to form and there are no dry patches of flour. Place into the refrigerator to chill. 2 1/2 cups All Purpose Flour 3/4 cup Brown Sugar 1/2 cup Sugar 1/2 tsp Kosher Salt 1 tbsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Allspice 1 cup Salted Butter
- In a separate bowl, mix together the dry ingredients - all purpose flour, cinnamon, nutmeg, ground ginger, allspice, ground cloves, baking powder, baking soda, and kosher salt. 2 1/2 cups All Purpose Flour 1 tbsp Cinnamon 1 tsp Nutmeg 1 tsp Ground Ginger 1/2 tsp Allspice 1/2 tsp Ground Cloves 2 tsp Baking Powder 1 tsp Baking Soda 3/4 tsp Kosher Salt
- In a large bowl, combine pumpkin puree, brown sugar, sugar, maple syrup, vegetable oil, and vanilla extract. Whisk together until combined and smooth, then add in the eggs and whisk until combined. 15 oz Pumpkin Puree 1 1/4 cups Brown Sugar 1/2 cup Sugar 3 tbsp Maple Syrup 1 cup Vegetable Oil 4 large Eggs 2 tsp Vanilla Extract
- Add the dry ingredients into the wet ingredients and mix together until just combined and smooth. Scrape down the sides of the bowl if needed to ensure the batter properly mixed.
- Combine brown sugar and cinnamon together in a small bowl - this will be for the cinnamon sugar swirl. 1/4 cup Brown Sugar 2 tsp Cinnamon
- Pour half of the pumpkin batter into the prepared pan (it may look like a thin layer, this is OK!). Remove the streusel from the fridge and sprinkle half of it on top of the batter. Sprinkle cinnamon sugar on top, then add the rest of the batter on top, ensuring all of the streusel is covered. Add the remaining streusel on top, covering all of the batter underneath.
- Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
- Now make the brown butter maple glaze. Brown butter in a skillet. Once browned, pour into a bowl and whisk in powdered sugar, maple syrup, milk, vanilla extract, and a pinch of salt. Pour on top of the cooled pumpkin cake. 6 tbsp Salted Butter 1 cup Powdered Sugar 2 tbsp Maple Syrup 1 tbsp Whole Milk 1/2 tsp Vanilla Extract
Notes
- Don't forget to chill your streusel. Letting the streusel firm up in the fridge before baking keeps those crumbles from melting into the cake too fast. You’ll get those distinct, crunchy pockets of brown sugar goodness.
- Layer carefully. When adding the second half of the batter, dollop it over the streusel and gently spread it with an offset spatula. This helps keep the middle layer intact so you get that perfect ribbon of spiced crumble.
- Don’t overbake. Start checking around the 1 hour 10 minute mark. A few moist crumbs on the toothpick are perfect—it’ll continue to set as it cools.
- Cool completely before glazing. If the cake is even slightly warm, the brown butter glaze will soak in instead of sitting beautifully on top.
- Always line your pan with parchment and leave some overhang so you can lift it out easily. Run a knife around the edges while it’s still warm if needed to prevent the cake from adhering to the pan.
Nutrition
Calories: 765kcal, Carbohydrates: 105g, Protein: 8g, Fat: 36g, Saturated Fat: 13g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 565mg, Potassium: 237mg, Fiber: 3g, Sugar: 61g, Vitamin A: 6084IU, Vitamin C: 2mg, Calcium: 129mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!