Ingredients
Scale
For the Coffee Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk
Instructions
Coffee Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In another large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the pumpkin puree, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Streusel Topping:
- In a small bowl, combine flour, brown sugar, and ground cinnamon. Stir in melted unsalted butter until the mixture forms coarse crumbs.
Assembly:
- Spread half of the pumpkin batter into the prepared baking dish.
- Sprinkle half of the streusel topping over the batter.
- Carefully spoon the remaining pumpkin batter over the streusel layer.
- Top with the remaining streusel mixture.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Maple Glaze:
- In a bowl, whisk together powdered sugar, pure maple syrup, and milk until smooth.
- Drizzle the maple glaze over the warm pumpkin coffee cake.
Final Steps:
- Allow the Pumpkin Coffee Cake to cool slightly before slicing and serving.
- Enjoy this delightful treat, savoring the harmonious blend of pumpkin, cinnamon, and maple flavors in every bite.
