Pumpkin Coffee Cake with Maple Glaze

introduction:

Get ready to indulge in a delightful fall treat with this Pumpkin Coffee Cake with Maple Glaze. Combining the warm spices of cinnamon, nutmeg, and ginger with a rich pumpkin flavor, this coffee cake is topped with a crunchy streusel and a sweet maple glaze. Perfect for breakfast, brunch, or a cozy afternoon snack, it’s sure to become a seasonal favorite.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter, cold and cut into small pieces

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1-2 tbsp milk (adjust for desired consistency)

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Prepare the Cake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, mix pumpkin puree, oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Make the Streusel Topping: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Assemble the Cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping over the batter.
5. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Maple Glaze: While the cake is baking, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust milk for desired glaze consistency.
7. Glaze the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the maple glaze over the cooled cake.

Servings and Timing

• Servings: 8-10 slices
• Preparation Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: Approximately 50-60 minutes

Variations

• Add Nuts: Incorporate chopped walnuts or pecans into the streusel topping for extra crunch.
• Cream Cheese Swirl: Add a swirl of cream cheese mixture to the batter before baking for a tangy twist.
• Different Glaze: Use honey or caramel sauce in place of maple syrup for a different flavor profile.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
• Reheating: Gently reheat individual slices in the microwave for about 10-15 seconds, or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.

10 FAQs

1. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree. Make sure it’s well-drained to avoid excess moisture.
2. Can I substitute whole wheat flour for all-purpose flour? Yes, but it may change the texture of the cake slightly.
3. How can I make this cake dairy-free? Substitute vegetable oil for a non-dairy oil and use a dairy-free milk alternative in the glaze.
4. Can I freeze the coffee cake? Yes, freeze the cake (unfrosted) in an airtight container for up to 3 months. Thaw at room temperature before glazing.
5. What can I use instead of maple syrup in the glaze? You can use honey, agave syrup, or a fruit syrup.
6. How do I know when the cake is done? Insert a toothpick into the center of the cake. It should come out clean or with just a few crumbs.
7. Can I make this cake ahead of time? Yes, the cake can be baked a day ahead. Glaze it just before serving.
8. What can I use instead of vegetable oil? You can use melted coconut oil or butter as an alternative.
9. Is this cake suitable for a gluten-free diet? You can use a gluten-free flour blend to make this recipe gluten-free.
10. Can I add chocolate chips to the batter? Yes, fold in ½ cup of mini chocolate chips into the batter for a chocolatey twist.

Conclusion

Pumpkin Coffee Cake with Maple Glaze is a scrumptious and seasonal treat that captures the essence of fall in every bite. With its blend of warm spices, rich pumpkin flavor, and sweet maple glaze, this cake is perfect for cozy gatherings or a comforting solo indulgence. Easy to make and even easier to enjoy, it’s a wonderful way to celebrate autumn flavors and treat yourself to a delightful dessert.

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