Pumpkin Coffee Cake with Maple Glaze

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Introduction:

Discover the ultimate fall treat with our Pumpkin Coffee Cake with Maple Glaze. This moist, spiced coffee cake combines the rich flavors of pumpkin with the warmth of cinnamon and nutmeg, topped with a sweet and sticky maple glaze. Perfect for breakfast, brunch, or an afternoon snack, this cake brings comfort and flavor to any occasion.

Ingredients:

  • For the Cake:
    • 1 1/2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup canned pumpkin puree
    • 2 large eggs
    • 1/2 cup sour cream
    • 1 teaspoon vanilla extract
  • For the Maple Glaze:
    • 1 cup powdered sugar
    • 2 tablespoons pure maple syrup
    • 1-2 tablespoons milk (adjust for consistency)
    • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
    • In a large bowl, beat the butter until creamy. Add the pumpkin puree, eggs, sour cream, and vanilla extract, mixing until smooth.
    • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  3. Bake the Cake:
    • Pour the batter into the prepared cake pan and smooth the top with a spatula.
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  4. Prepare the Maple Glaze:
    • In a medium bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the milk to reach your desired glaze consistency.
  5. Glaze the Cake:
    • Once the cake is completely cooled, drizzle the maple glaze over the top, allowing it to drip down the sides.

Serving and Storage Tips for Pumpkin Coffee Cake with Maple Glaze:

Serving Tips:

  1. Serving Temperature: Serve the coffee cake at room temperature for the best flavor and texture. You can enjoy it right after glazing or let it sit for a few hours for the flavors to meld.
  2. Presentation: For a festive touch, sprinkle a little extra cinnamon or chopped nuts on top before serving. This adds a nice visual appeal and extra crunch.
  3. Accompaniments: Pair with a warm beverage like coffee, tea, or hot cocoa. A dollop of whipped cream or a scoop of vanilla ice cream can also enhance the dessert experience.

Storage Tips:

  1. Refrigeration: Store leftover coffee cake in an airtight container in the refrigerator. It will keep fresh for up to 5 days. Ensure the cake is completely cooled before sealing to prevent moisture buildup.
  2. Freezing: For longer storage, freeze the coffee cake. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
  3. Reheating: To enjoy leftovers warm, gently reheat individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through.

    Variations for Pumpkin Coffee Cake with Maple Glaze:

    1. Nutty Pumpkin Coffee Cake:
      • Add 1/2 cup of chopped nuts (such as walnuts or pecans) to the batter for added crunch. You can also sprinkle some on top of the glaze for extra texture.
    2. Chocolate Chip Pumpkin Coffee Cake:
      • Fold 1/2 cup of mini chocolate chips into the batter before baking. The chocolate adds a sweet, melty surprise to each bite.
    3. Cream Cheese Swirl:
      • Add a cream cheese swirl by combining 4 oz of cream cheese with 1/4 cup sugar and 1 egg. Drop spoonfuls of the mixture onto the batter and use a knife to swirl it gently before baking.
    4. Streusel Topping:
      • Mix 1/2 cup of brown sugar, 1/4 cup of all-purpose flour, and 1/4 cup of melted butter to create a crumbly streusel topping. Sprinkle over the batter before baking for a sweet, crunchy layer.
    5. Spiced Pumpkin Coffee Cake:
      • Enhance the spice profile by adding 1/2 teaspoon of ground cloves or ginger to the batter. This will give the cake a more robust fall flavor.
    6. Maple Pecan Glaze:
      • Incorporate 1/4 cup of finely chopped pecans into the maple glaze for a nutty twist. This adds texture and flavor to the glaze.
    7. Cranberry Pumpkin Coffee Cake:
      • Fold in 1/2 cup of dried cranberries or fresh cranberries (if in season) into the batter. The tartness of the cranberries complements the sweetness of the pumpkin and maple.
    8. Pumpkin Spice Coffee Cake Muffins:
      • Use the batter to make muffins instead of a cake. Fill muffin cups about 2/3 full and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
    9. Gluten-Free Pumpkin Coffee Cake:
      • Substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or guar gum to help with the texture.
    10. Vegan Pumpkin Coffee Cake:
      • Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Use dairy-free milk and substitute the butter with vegan margarine or coconut oil.

Conclusion:

Indulge in the delightful combination of pumpkin and maple with our Pumpkin Coffee Cake with Maple Glaze. Whether enjoyed with your morning coffee or as a sweet treat throughout the day, this cake is sure to become a favorite. The blend of spices and the rich maple glaze make every bite a perfect fall treat. Enjoy the comforting flavors and the easy-to-follow recipe for a delicious homemade dessert!

FAQ’s for Pumpkin Coffee Cake with Maple Glaze:

  1. What is Pumpkin Coffee Cake with Maple Glaze?
    • Pumpkin Coffee Cake with Maple Glaze is a moist, spiced coffee cake made with pumpkin puree and topped with a sweet, sticky maple glaze. It combines the flavors of pumpkin and warm spices with a rich glaze for a delicious fall treat.
  2. Can I use fresh pumpkin instead of canned pumpkin puree?
    • Yes, you can use fresh pumpkin puree. Simply roast or steam the pumpkin, blend it until smooth, and then use it in the recipe. Make sure the pumpkin is thoroughly drained to avoid excess moisture.
  3. What is the best way to measure flour for this recipe?
    • For accurate measurement, use the spoon-and-level method. Spoon the flour into the measuring cup and level it off with a flat edge, rather than scooping directly from the bag which can compact the flour.
  4. Can I make this recipe ahead of time?
    • Yes, you can prepare the cake a day in advance. Store it covered at room temperature or in the refrigerator, and add the maple glaze just before serving.
  5. How do I store leftover Pumpkin Coffee Cake?
    • Store leftover cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly and freeze it for up to 3 months.
  6. Can I freeze Pumpkin Coffee Cake with Maple Glaze?
    • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and reheat gently if desired.
  7. Can I make this coffee cake without the maple glaze?
    • Yes, you can skip the maple glaze if you prefer. The cake is delicious on its own or you can use other types of glaze or frosting.
  8. What can I use instead of sour cream?
    • You can substitute Greek yogurt or buttermilk for sour cream. These will provide similar moisture and tang to the recipe.
  9. How do I make the glaze thicker or thinner?
    • To thicken the glaze, add more powdered sugar. To thin it out, add a little more milk. Adjust gradually until you reach your desired consistency.
  10. Can I add nuts or chocolate chips to the cake?
    • Yes, you can fold in 1/2 cup of nuts (like walnuts or pecans) or chocolate chips into the batter for added texture and flavor.
  11. What can I use instead of granulated sugar in the recipe?
    • You can use brown sugar for a deeper flavor or a granulated sugar substitute if you prefer a lower sugar option.
  12. Can I use a different type of flour for this recipe?
    • Yes, you can use whole wheat flour or a gluten-free flour blend. If using a gluten-free blend, ensure it includes xanthan gum for proper texture.
  13. How do I know when the cake is done baking?
    • The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should also be firm to the touch.
  14. Can I use pumpkin pie spice instead of individual spices?
    • Yes, you can use pumpkin pie spice as a substitute. Use about 2 teaspoons of pumpkin pie spice in place of the cinnamon and nutmeg.
  15. What is the best way to drizzle the maple glaze?
    • Use a spoon or a piping bag to drizzle the glaze over the cooled cake. For a more controlled drizzle, you can also use a fork or small ladle.
  16. Can I make mini versions of this cake?
    • Yes, you can make mini cakes or muffins using the same batter. Adjust the baking time to 18-22 minutes for muffins or until a toothpick comes out clean.
  17. Can I substitute other spices for cinnamon and nutmeg?
    • Yes, you can use other spices like ginger, cloves, or allspice. Adjust the amounts to suit your taste preferences.
  18. What can I serve with Pumpkin Coffee Cake?
    • Pumpkin Coffee Cake pairs well with coffee, tea, or hot cocoa. It can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat.

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