Description
This Maple Cinnamon Pumpkin Coffee Cake is a moist, spiced treat perfect for autumn mornings or any time you crave a cozy dessert. Featuring a tender pumpkin-infused batter topped with a sweet cinnamon streusel, this cake offers a delightful balance of warm spices and maple sweetness, baked to perfection in a rich, buttery crumb.
Ingredients
Scale
Cake Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup pumpkin puree
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup milk
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures the spices and leavening agents are evenly distributed.
- Cream Sugars and Butter: In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated. Then, mix in the pumpkin puree, maple syrup, and vanilla extract for moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture and the milk alternately to the wet batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking dish and smooth the top with a spatula.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and mix until crumbly and evenly moistened. Sprinkle this streusel topping evenly over the batter.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool slightly before serving. For extra sweetness and maple flavor, drizzle with additional maple syrup if desired.
Notes
- Ensure pumpkin puree is pure and not pie filling for best results.
- Make sure butter is softened but not melted for creaming step.
- Do not overmix batter once dry and wet are combined to keep cake tender.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
- Optional: Add chopped nuts like pecans or walnuts to streusel for extra crunch.
