Side Pannel
Cinnamon Streusel Pumpkin Coffee Cake
Cinnamon Streusel Pumpkin Coffee Cake
- Recipe Submitted by maryjosh on 05/10/2018
Ingredients List
- for the cake:
- 1/2 cup salted butter, almost melted
- 1/2 cup packed brown sugar
- 1 1/2 cups pumpkin
- 3 large eggs
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon each cinnamon, ground ginger, allspice
- a pinch of nutmeg and ground cloves
- for the topping:
- 6 tablespoons flour
- 6 tablespoons white sugar
- 6 tablespoons packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
- for the maple glaze:
- 2 tablespoons butter
- 1 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons maple syrup
Directions
Preheat the oven to 350 degrees. Grease a square baking dish (see notes) with nonstick cooking spray or butter.
With an electric mixer (or with a large spoon, like I did) mix the butter, brown sugar, pumpkin, and eggs together until smooth. Add the flour, baking powder, salt, and spices. Mix until just combined and pour into the prepared baking dish.
To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms. Sprinkle over the top of the cake.
Bake for 45 minutes – a little longer if the middle isn’t quite set. The cake should be firm and puffy as pictured.
For the topping, melt the butter in a small saucepan. Add the powdered sugar and stir it up – the butter will awkwardly soak into the sugar and that’s okay. Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat. If you need to, add a tiny bit more liquid to thin it out. When it’s smooth, drizzle over the cake.
With an electric mixer (or with a large spoon, like I did) mix the butter, brown sugar, pumpkin, and eggs together until smooth. Add the flour, baking powder, salt, and spices. Mix until just combined and pour into the prepared baking dish.
To make the topping, mix all the ingredients together and crumble with your fingers until a fine-crumbed mixture forms. Sprinkle over the top of the cake.
Bake for 45 minutes – a little longer if the middle isn’t quite set. The cake should be firm and puffy as pictured.
For the topping, melt the butter in a small saucepan. Add the powdered sugar and stir it up – the butter will awkwardly soak into the sugar and that’s okay. Add the vanilla and maple syrup and stir it into a nice, smooth frosting, all while keeping it over medium low heat. If you need to, add a tiny bit more liquid to thin it out. When it’s smooth, drizzle over the cake.
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