Pumpkin Coffee Cake with Maple Glaze
Pumpkin Coffee Cake with Maple Glaze
Rated 5.0 stars by 1 users
Author
Jessica McCalla
There's no better way to start a crisp fall day than with a cup of coffee and a slice of Pumpkin Coffee Cake and the maple glaze is literally the icing on top!
Ingredients
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1 ½ cups all-purpose flour
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½ cup sugar, plus 1 tbsp
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2 tsp. baking powder
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¾ tsp. salt
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1 tsp. cinnamon
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¼ tsp. nutmeg
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½ cup whole milk, at room temperature
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1 egg, at room temperature
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½ cup pure pumpkin puree (not pie filling)
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2 tbsp. vegetable oil
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½ cup brown sugar, packed
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2 tsp cinnamon
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½ cup flour, plus 1 tbsp.
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¼ tsp salt
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3 tbsp unsalted butter, cold and cut into small cubes
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1 cup powdered sugar
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2 tbsp maple syrup
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1 tbsp whole milk
For the cake:
For the crumble topping:
For the maple glaze:
Directions
Preheat oven to 375 degrees. Grease an 8x8-inch baking pan and set aside.
In a large mixing bowl, add the flour, sugar, baking powder, salt, cinnamon, and nutmeg and mix to combine.
In a separate small bowl, whisk together the milk, egg, pumpkin and vegetable oil. Add wet ingredients to the dry and mix to combine.
In another bowl, add the crumble ingredients and using your hand, massage the butter into the dry ingredients until a crumble forms. Once it's all combined, I squeeze it into my hands and gently break apart into larger crumbles.
Pour the cake mix into the baking pan and top evenly with the crumble.
Bake at 375 degrees for 30 minutes or until a knife inserted in the center comes out clean.
Let cool completely. Mix glaze ingredients in a small bowl and drizzle over cooled cake. Enjoy!