Nothing beats a slice of coffee cake with your morning cuppa. The recipe I share with you has a rich flavor of pumpkin with the perfect touch of spices, and a thick layer of streusel with the perfect finish of a brown butter glaze.
Armed with homemade pumpkin puree and my homemade pumpkin pie spice blend, it took me exactly 15 minutes to put this cake into the oven. I replaced the list of spices in the original recipe with my pumpkin pie spice mix. My only complaint with this recipe is the waiting – wait to bake, wait after glaze; by the time it was done, I almost didn’t want to take pictures and wanted to just dig into it.
I especially love the top edges, where the streusel touches the sides of the pan as the sugar caramelizes, and of course the brown butter glaze.
This week I’m joining Brenda’s Twelve Weeks of Christmas Treats event. Come back every Thursday to see what everyone’s baking and I promise that you’ll be inspired.
- ½ cup butter, softened
- 1½ cups sugar
- 15 oz pumpkin puree
- 3 large eggs
- 2½ cups flour
- 2 teaspoons baking powder
- 11/2 to 2 tablespoon pumpkin pie spice mix
- ½ teaspoon salt
- ¼ cup flour
- ¼ cup sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
- ⅓ cup walnuts, chopped ( optional. can also use pecans or avoid completely)
- 11/2 tablespoons unsalted butter
- 11/2 cups of powdered sugar
- whole milk
- Preheat the oven to 350°F and grease a 10″ cake tin generously; set aside.
- Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts ( If using)
- In a medium bowl, combine the flour, baking powder, pumpkin pie spice mix and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly.
- Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Transfer to a serving plate and cool completely before glazing.
- In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown.
- Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
- Drizzle the cake over the cooled cake and garnish with almonds ( if using)
If you’d like to join us, head over to Brenda’s blog and join the party.
Click here to see some of my go-to coffee cake recipes.