Pumpkin Coffee Cake
Pumpkin spice cake:
- 1/2 cup unsalted butter
- 11/4 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup plain greek yogurt
- 1 tsp vanilla extract
- 2 cups AP flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Brown sugar streusel:
- 1 1/2 cup brown sugar
- 1 1/2 cup AP flour
- 1/2 cup soft unsalted butter
- 1 tbsp cinnamon
- Pinch of salt
Maple glaze:
- 1 cup confectioners sugar
- 1 tosp maple syrup
- 1 tosp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Directions:
- Place a stick of butter in a small sauce pan on medium high heat, stir continuously until you have a golden foamy butter. Remove from heat and set aside to cool set aside to cool.
- In a large bowl combine the cooled brown butter, brown sugar, Greek yogurt, eggs and pumpkin puree. Give it a good mix until everything is well combined.
- To your wet batter add the flour, pumpkin pie spice, salt, baking powder and baking soda and fold until everything is combined then set aside while you work on the streusel.
- In a small bowl add the flour, brown sugar, cinnamon, salt and butter. Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
- Line an 8 x 8 baking pan with parchment paper, place half of your batter onto the pan and add a thick layer of streusel. Add the remaining half of your batter over the streusel and top off with another thick layer of streusel.
- Bake at 375F for 45-60 minutes, you'll know it's ready when you stick a toothpick in the center of the pan and it comes out dry.
While the coffee cake bakes start working on the maple glaze, in a small bowl combine the confectioners sugar, maple syrup, milk, vanilla extract and salt.
- Once the coffee cake has baked and cooled, drizzle the maple glaze and enjoy.
#pumpkin #fallvibes #lemon8challenge #pumpkinrecipes #fallrecipes
Pumpkin coffee cake is a beloved fall dessert that perfectly combines the earthy sweetness of pumpkin with warm spices like cinnamon and pumpkin pie spice. The recipe uses key ingredients such as brown butter, Greek yogurt, and pumpkin puree, which contribute to a tender crumb and rich flavor. In this pumpkin coffee cake, the brown sugar streusel adds a delightful crunch and sweetness contrast. Making the streusel by blending brown sugar, flour, softened butter, cinnamon, and a pinch of salt creates a sandy texture that browns beautifully during baking, enhancing both texture and taste. The maple glaze finishing touch complements the cake’s flavor profile with smooth sweetness and a subtle hint of maple syrup. Combining confectioners’ sugar with maple syrup, milk (or cream), vanilla extract, and salt creates a glossy glaze that drizzles easily and balances the spices. For the best results, using fresh pumpkin puree can deepen the cake’s flavor and moisture. Homemade pumpkin pie spice, if not available pre-mixed, is easy to make by combining cinnamon, nutmeg, ginger, and cloves. When baking, make sure to line the baking pan with parchment paper to prevent sticking and ease removal. Baking at 375°F for 45-60 minutes until a toothpick inserted comes out clean signals the cake is ready. Allow the cake to cool before applying the maple glaze to avoid melting it. This recipe is perfect for casual fall breakfasts, brunches, or dessert gatherings. Pairing a slice with a hot cup of coffee or spiced tea enhances the warm cozy feeling of autumn. For those interested in variations, adding chopped nuts or raisins to the batter can add texture and flavor contrast. Similarly, swapping out Greek yogurt for sour cream or buttermilk will keep the cake moist while slightly changing the tanginess. Overall, this pumpkin coffee cake combines seasonal ingredients and simple techniques to create a comforting treat celebrating fall flavors.
Sounds like a nicely flavored loaf.😍