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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/2 tsp ground ginger - 1/2 tsp salt - 1 cup canned pumpkin puree - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 tsp vanilla extract - 1/2 cup old-fashioned oats - 1/2 cup packed brown sugar - 1/4 cup all-purpose flour - 1/2 tsp ground cinnamon - 1/4 cup cold butter, cubed - 1 cup powdered sugar - 2-3 tbsp pure maple syrup - 1-2 tbsp milk (or cream) The ingredients are vital. They create the flavor and texture you want. The cake needs a mix of flours for depth. The pumpkin puree adds moisture. The sugars sweeten and help with browning. The streusel topping brings a crunch. Oats add heartiness. Butter binds it all together, making it crumbly. The maple glaze is the star. It adds sweetness and a lovely shine. You can adjust the glaze thickness by adding more milk or sugar. With these ingredients, you're ready for a cozy baking session. Each component plays a role in making your pumpkin streusel coffee cake a delight. Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter. You can also dust it lightly with flour. If you prefer, line the pan with parchment paper for easy cake removal later. In a medium bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/2 tsp ground ginger - 1/2 tsp salt Mix these ingredients until they are well combined. Set this mixture aside for later. In a large bowl, mix together these wet ingredients: - 1 cup canned pumpkin puree - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 tsp vanilla extract Use a whisk or an electric mixer to blend everything until it's smooth and creamy. Now, slowly add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon. Mix until just combined. It’s okay if there are a few lumps; don’t overmix. In a small bowl, prepare the streusel topping by mixing together: - 1/2 cup old-fashioned oats - 1/2 cup packed brown sugar - 1/4 cup all-purpose flour - 1/2 tsp ground cinnamon Add in 1/4 cup of cold, cubed butter. Use your fingers or a fork to mix it until it looks like coarse crumbs. Pour half of the pumpkin batter into the bottom of the prepared pan. Spread it evenly. Then, sprinkle half of the streusel topping over this layer. Carefully pour the remaining pumpkin batter on top, and finish with the rest of the streusel. Bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. While the cake bakes, make the maple glaze. In a small bowl, whisk together: - 1 cup powdered sugar - 2-3 tbsp pure maple syrup - 1-2 tbsp milk (or cream) Mix until the glaze is smooth and pourable. When the cake is done, take it out of the oven. Let it cool in the pan for about 10 minutes. Then, move the cake to a wire rack. Before serving, drizzle the maple glaze on top. Let the glaze set for a few minutes. Enjoy your delicious creation! To keep your cake light and fluffy, mix gently. When you add the dry ingredients to the wet mix, stir just until you see no flour. A few lumps are okay. Overmixing can make your cake dense. This is key for a soft texture. To check if your cake is done, use a toothpick. Insert it in the center of the cake. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes. Keep an eye on it. You don’t want it to dry out. Make your coffee cake look extra special! Serve slices on pretty plates. Add a sprinkle of cinnamon on top. A dollop of whipped cream can make it nice too. For a final touch, use a cinnamon stick as a garnish. This makes every slice look inviting. {{image_4}} You can easily make this cake gluten-free. Replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. The rest of the ingredients stay the same. Just follow the recipe as usual. This option keeps the cake flavorful and moist. For added texture and taste, consider adding nuts or chocolate chips. Chopped walnuts or pecans pair well with the pumpkin flavor. You can also add dark chocolate chips for a sweet twist. Fold in about half a cup into the batter before baking. This will add a fun crunch to every bite. Feel free to play with spices to suit your taste. You can add a pinch of allspice for warmth. Cloves can also add a nice depth. For a more tropical flair, try using cardamom. Adjust the amount based on your preference, but keep it light to not overpower the pumpkin. To store your leftover pumpkin streusel coffee cake, wait until it cools. Place it in an airtight container. You can keep it at room temp for 2-3 days. If you want it fresh longer, store it in the fridge for up to a week. Make sure to cover it well to keep it moist. If you want to freeze this cake, slice it first. Wrap each slice tightly in plastic wrap. Then, place the slices in a freezer-safe bag. This keeps them fresh for about 2-3 months. When you're ready to eat, just pull out a slice and let it thaw at room temp. To reheat, place a slice in the microwave for about 15-20 seconds. This warms it nicely without drying it out. If you prefer the oven, preheat it to 350°F (175°C). Bake the slice for about 10 minutes. This makes the cake warm and brings back the fresh-baked flavor. Enjoy your cake warm with a drizzle of maple glaze! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. Use the same amount as canned pumpkin. Fresh pumpkin adds a nice taste. To thicken the glaze, add more powdered sugar. Mix well until smooth. You can also reduce the amount of milk or syrup. This helps create a richer glaze. You can use melted coconut oil or unsweetened applesauce. Both options keep the cake moist. They change the flavor slightly, so choose what you like best. Yes, you can make the cake one day before serving. Store it covered at room temperature. This helps the flavors blend together nicely. The cake lasts about 3-4 days when stored properly. Keep it in an airtight container. You can also freeze it for up to 3 months. Just thaw it in the fridge before serving. This post shared how to make a delicious cake with a rich glaze. We covered each ingredient, from the cake base to the streusel topping. You learned clear steps for preparing, baking, and serving. The tips on avoiding overmixing and checking doneness will help you bake better. It’s easy to add personal touches like nuts or spices, too. Store your leftovers well to enjoy later. Now, you can create a tasty treat that everyone will love. Happy baking!

Pumpkin Streusel Coffee Cake with Maple Glaze

Indulge in the ultimate fall treat with this Pumpkin Streusel Coffee Cake with Maple Glaze! This delightful recipe combines moist pumpkin cake with a crunchy streusel topping and a sweet maple drizzle, making it perfect for cozy gatherings. Ready in just about an hour, it's easy to whip up and even easier to enjoy. Click through to explore the full recipe and impress your friends and family with this seasonal favorite!
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Ingredients
  

For the Cake:

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp salt

1 cup canned pumpkin puree

3/4 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

For the Streusel Topping:

1/2 cup old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/4 cup cold butter, cubed

For the Maple Glaze:

1 cup powdered sugar

2-3 tbsp pure maple syrup

1-2 tbsp milk (or cream)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust lightly with flour, or line it with parchment paper for easy removal.

    In a medium mixing bowl, thoroughly whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt until evenly combined. Set this mixture aside.

      In a large mixing bowl, combine the pumpkin puree, packed brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Using a whisk or an electric mixer, blend these ingredients together until the mixture is smooth and well integrated.

        Slowly add the dry flour mixture to the pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.

          To prepare the streusel topping, combine the oats, brown sugar, all-purpose flour, and cinnamon in a small bowl. Add the cold, cubed butter and use your fingers or a fork to mix until the mixture resembles coarse crumbs and the butter is distributed evenly.

            Pour half of the pumpkin batter into the bottom of the prepared cake pan, spreading it evenly. Sprinkle half of the streusel topping generously over this layer. Carefully pour the remaining pumpkin batter on top, then finish with the rest of the streusel topping.

              Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it towards the end to avoid overbaking.

                While the cake is baking, prepare the maple glaze. In a small mixing bowl, whisk together the powdered sugar, maple syrup, and milk until you achieve a smooth, pourable consistency.

                  Once the cake has finished baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool slightly before drizzling the maple glaze on top. Allow the glaze to set for a few minutes before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 9

                      - Presentation Tips: For an elegant touch, serve slices on individual plates and garnish with a sprinkle of cinnamon or a dollop of whipped cream alongside a cinnamon stick for added flair.