Glazed Pumpkin Coffee Cake

Glazed Pumpkin Coffee Cake – a moist, tender pumpkin cake with a streusel topping and glaze with hints of the warm cinnamon and pumpkin spices.

Let’s bring in this fall season with a breakfast favorite but fall flavored. 

This cake is moist thanks to the pumpkin puree, with not just a cinnamon flavor but also nutmeg and cloves to complement it. There’s a layer of streusel in the middle and then a layer on top. And the glaze is just a simple powdered sugar glaze made with heavy cream, pumpkin spice, and pumpkin spice.

You can buy premade pumpkin spice at the store, but you can also make it yourself here. And you can find the recipe to make homemade pumpkin puree here. 

Glazed Pumpkin Coffee Cake

For the streusel :

• 2 1/2 cups all purpose flour
• 1 1/2 cups brown sugar
• 1 cup granulated sugar
• 1 tsp salt
• 1 tbsp cinnamon
• 1 tbsp pumpkin spice
• 1 cup of butter, melted (2 sticks)

For the Pumpkin Coffee Cake :

• 2 1/4 cups all purpose flour
• 2 cups granulated sugar
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1 tbsp pumpkin spice
• 1 tbsp cinnamon
• 1/2 cup butter, softened (1 stick)
• 1 can pumpkin puree
• 4 eggs
• 1/4 cup vegetable oil
• 1 tbsp vanilla

For the glaze :

• 1 cup powdered sugar
• 1/2 cup heavy cream
• a splash of vanilla
• 1 tsp pumpkin spice

Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Set aside. 

In a mixing bowl, make the streusel by combing the flour, sugars, salt, cinnamon, and pumpkin spice. Mix in the melted butter to create a clumpy, sand like mixture. Set Aside. 

In a separate mixing bowl, make the cake batter by combining the flour, sugars, baking powder and soda, salt, cinnamon, and pumpkin spice. Using a beater, mix in the butter, pumpkin puree, eggs, vegetable oil and vanilla and beat for about 2 minutes. the batter should be light and fluffy.

Now pour about half of the batter into the prepared baking dish. Spread about half of the streusel mixture on top of that layer, then spread the remaining amount of batter on top of that streusel layer. Then add the rest of the streusel on top. 

Bake for 45-50 minutes at 350 degrees.

Let the cake cool for at least 20 minutes before cutting into it.

For the glaze, combine the powdered sugar, heavy cream, vanilla, and pumpkin spice. Drizzle on top of the cake and serve it up!

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Yield: 15 servings

Glazed Pumpkin Coffee Cake

Print

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Streusel

• 2 1/2 ups all purpose flour
• 1 1/2 cups brown sugar
• 1 cup granulated sugar
• 1 tsp salt
• 1 tbsp cinnamon
• 1 tbsp pumpkin spice
• 1 cup butter, melted (2 sticks)

Pumpkin Coffee Cake

• 2 1/4 cups all purpose flour
• 2 cups sugar
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 2 tbsp pumpkin spice
• 1/2 cup butters, softened
• 1 can pumpkin puree
• 4 eggs
• 1/4 cup vegetable oil
• 1 tbsp vanilla

Glaze

• 1 cup powdered sugar
• 1/2 heavy cream
• splash of vanilla
• 1 tsp pumpkin spice

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray. Set aside. 
2. In a mixing bowl, make the streusel by combing the flour, sugars, salt, cinnamon, and pumpkin spice. Mix in the melted butter to create a clumpy, sand like mixture. Set Aside. 
3. In a separate mixing bowl, make the cake batter by combining the flour, sugars, baking powder and soda, salt, cinnamon, and pumpkin spice. Using a beater, mix in the butter, pumpkin puree, eggs, vegetable oil and vanilla and beat for about 2 minutes. the batter should be light and fluffy.
4. Now pour about half of the batter into the prepared baking dish. Spread about half of the streusel mixture on top of that layer, then spread the remaining amount of batter on top of that streusel layer. Then add the rest of the streusel on top.
5. Bake for 45-50 minutes at 350 degrees. Let the cake cool for at least 20 minutes before cutting into it.
6. For the glaze, combine the powdered sugar, heavy cream, vanilla, and pumpkin spice. Drizzle on top of the cake and serve it up!

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 634Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 100mgSodium: 645mgCarbohydrates: 100gFiber: 2gSugar: 66gProtein: 6g

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