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Cozy Pumpkin Spice Coffee Cake with Maple Glaze

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A tender, moist pumpkin spice coffee cake with a crisp crumb topping and a sweet maple glaze that seeps into the warm cake. Perfect for fall mornings, brunches, or any time you need a cozy treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (for crumb topping)
  • ½ cup light brown sugar, packed (for crumb topping)
  • 1 teaspoon ground cinnamon (for crumb topping)
  • ¼ teaspoon salt (for crumb topping)
  • 6 tablespoons unsalted butter, melted (for crumb topping)
  • 1 cup powdered sugar, sifted (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease the pan and parchment with butter or nonstick spray.
  2. Make the crumb topping: In a small bowl, whisk together ¾ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Pour in 6 tablespoons melted butter and stir with a fork until clumps form. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Cream butter and sugars: In a large bowl, beat ½ cup softened butter with ¾ cup granulated sugar and ¼ cup packed brown sugar until light and fluffy, about 2-3 minutes with a hand mixer. Scrape down sides halfway through.
  5. Add wet ingredients: Beat in 2 eggs one at a time, mixing well after each. Add 1 cup pumpkin puree and 1 teaspoon vanilla extract, then mix until just combined.
  6. Alternate adding dry ingredients and buttermilk: With mixer on low speed, add about a third of the dry ingredients, then half of the buttermilk. Repeat, ending with dry ingredients. Mix just until flour disappears.
  7. Assemble cake: Spread batter evenly into prepared pan. Sprinkle crumb topping evenly over batter, pressing in gently.
  8. Bake on middle rack for 35-40 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should be golden brown.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment sling to lift cake out and transfer to rack to cool completely or until warm.
  10. Make glaze: Whisk together 1 cup sifted powdered sugar, 3 tablespoons maple syrup, ¼ teaspoon vanilla, and 1 tablespoon milk or cream. Add more liquid a teaspoon at a time until pourable.
  11. Once cake is warm (not hot), drizzle glaze over top. Let set for 5 minutes before slicing.

Notes

Room temperature ingredients matter for best texture. Don’t overmix the batter. Check for doneness early as ovens vary. Let glaze set on warm (not hot) cake. For gluten-free, use 1:1 gluten-free baking blend. For dairy-free, use vegan butter and buttermilk substitute. Add ½ cup chopped pecans or walnuts to crumb topping for extra crunch. Fold in 1 cup finely diced apple for apple pumpkin fusion. Store in airtight container at room temperature for up to 3 days. Freeze unglazed cake for up to 3 months.

Nutrition

Keywords: pumpkin spice coffee cake, pumpkin coffee cake, maple glaze, fall baking, pumpkin spice, coffee cake recipe, easy pumpkin cake

Find it online: https://chloeplate.com/cozy-pumpkin-spice-coffee-cake-with-maple-glaze/