Pumpkin Spice Coffee Cake with Spiced Glaze ᝰ.ᐟ

Coffee cake, crumb cake, whatever you’d like to call it, haha, has to be one of my favorite snack cakes to bake. This recipe is beautifully tender, with the perfect amount of streusel on top and a drizzle of pumpkin spice glaze. And of course, it pairs so well with coffee on a weekend morning, or every morning if you bake one on Sunday and have a slice throughout your week ᯓ★

Few Tips ᝰ.ᐟ

• Making this the first tip because it’s a very easy mistake to make. Make sure you’re using canned pumpkin purée, not pumpkin pie filling, which has added spices and sugar; Added sugar can change the texture and flavor of the final product, and the spices will alter the flavor.
• If you have a food scale at home, please use it! You’ll achieve the best results with exact measurements. If you love baking and find yourself in the kitchen often, a food scale is a phenomenal addition to your kitchen if you don’t have one yet.
• In the case that you’re not measuring using grams (please do, I’m begging), make sure you’re measuring your flour correctly. Scoop the flour into your measuring cup with a spoon and level it off with a knife or anything with a flat, smooth edge. We don’t want tightly packed flour because that will affect the recipe, and in return, make the cake’s texture a lot denser.
• And of course, be careful not to over-mix your batter. I feel like I add this tip to every baking post, but it really makes a huge difference. Once you add your dry ingredients to your wet ingredients, mix until JUST combined. Folding in your dry ingredients in thirds will also help prevent over-mixing.
• If using Morton kosher salt or table salt instead of Diamond Crystal, use about half the amount. Diamond Crystal is much less salty by volume. Especially since we are also using salted butter throughout this recipe.
• We want to make our streusel first so we can set it in the fridge for at least 20 to 30 minutes while we work on the other components of the recipe. This way, it crumbles into nice chunky pieces instead of melting into the top.
• Ovens vary, so start checking around 55 minutes. If the streusel is browning too fast, loosely cover with foil.
• A light colored metal pan bakes most evenly. A glass or dark pan can brown the edges faster, so keep an eye on it.
• Let your cake cool completely before glazing, or the glaze will melt and soak in instead of setting on top.

Process ✮⋆˙

Pumpkin Coffee Cake

Pumpkin Spice Coffee Cake with Spiced Glaze

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 9 to 12

Ingredients

  

Streusel topping

• 90 grams salted butter, room temperature (6 1/2 tablespoons)
• 100 grams all-purpose flour (3/4 cup)
• 80 grams light brown sugar (6 tablespoons, packed)
• 20 grams granulated sugar (1 1/2 tablespoons)
• 2 tsp pumpkin pie spice
• 1/4 tsp Diamond Crystal kosher salt

Spiced sugar filling

• 55 grams light brown sugar (1/4 cup, packed)
• 8 grams all-purpose flour (1 tablespoon)
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice

Pumpkin batter

• 10 ounces pure pumpkin (1 cup + 2 1/2 tablespoons)
• 150 grams granulated sugar (3/4 cup)
• 75 grams light brown sugar (3/8 cup, packed)
• 85 grams salted butter, melted (6 tablespoons)
• 1 egg
• 1 1/2 tsp vanilla extract
• 175 grams all-purpose flour (1 3/8 cups)
• 45 grams cake flour (1/3 cup)
• 3/4 tsp baking powder
• 3/4 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 3/4 tsp Diamond Crystal kosher salt

Glaze

• 70 grams powdered sugar, sifted (1/2 cup + 1 tablespoon)
• 1 tsp pumpkin pie spice
• 30 grams whole milk (2 tablespoons)

Instructions

 

• Preheat your oven to 350°F (180°C) and grease an 8×8 square tin or line it with parchment paper for easy removal.

Streusel

• In a small bowl, mix together the butter, all-purpose flour, light brown sugar, granulated sugar, pumpkin pie spice, and kosher salt.
• Use a hand mixer or your hands to combine the ingredients until slightly crumbly, almost like a cookie dough texture. Set aside in the refrigerator while you prepare the pumpkin batter.
• It’s okay if it’s not crumbling perfectly right after mixing. This streusel is the slightest bit more hydrated than usual, but the butter will set in the fridge, allowing it to crumble beautifully by the time we need to use it.

Spiced sugar filling

• In a small bowl, mix together the sugar, flour, cinnamon, and pumpkin pie spice. Set aside.

Batter

• In a large mixing bowl, add pure pumpkin purée, granulated sugar, light brown sugar. Whisk. Then add melted salted butter, egg, and vanilla extract. Whisk everything together until smooth and fully combined.
• In the same bowl, whisk in the all-purpose flour, cake flour, baking powder, ground cinnamon, pumpkin pie spice, and Diamond Crystal kosher salt.
• Fold everything together just until combined.
• Pour half the pumpkin batter into the prepared cake tin and smooth the top.
• Add all of your spiced sugar filling evenly over your batter.
• Dollop the remaining batter all over the filling, then gently spread it into an even layer. Dolloping makes it easier to spread without dragging the filling up into the batter.
• Once you have a smooth top layer, remove the streusel topping from the fridge. Crumble it up with your fingers and evenly sprinkle it over the batter. Use all of it!
• Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Glaze

• While your cake is baking, in a small bowl, whisk together sifted powdered sugar, pumpkin pie spice, and whole milk. Be careful not to add too much milk, as you want a smooth, pourable consistency but not watery.

Back to our cake

• Allow the cake to cool in the pan for at least 20 minutes before gently lifting it out (using the parchment paper overhang if you lined your pan) and transferring it to a wire rack to cool completely.
• Once the coffee cake has cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Keyword coffee cake, pumpkin spice