Pumpkin Streusel Coffee Cake with Maple Glaze
yield: 16
prep time: 20 MINUTES
cook time: 45 MINUTES
Pumpkin Streusel Coffee Cake with Maple Glaze is the perfect fall treat. Whether for breakfast or dessert, indulge in this delicious recipe today!
INGREDIENTS:
FOR THE CAKE:
- 1/2 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 1 can (15oz) pure pumpkin
- 3 eggs
- 2 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
FOR THE STREUSEL
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 2 Tbsp unsalted butter, melted
FOR THE GLAZE:
- 1 1/2 cups powdered sugar
- 1 tsp maple flavoring
- 3 Tbsp skim milk
DIRECTIONS:
- Preheat oven to 350 degrees. Grease and flour a 13×9 inch baking dish. Line the bottom with parchment paper. Set aside.
- In large mixing bowl, beat the butter and sugar until combined, about 2 minutes. Add pumpkin and eggs, beat until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Pour batter into baking dish.
- For the streusel, mix the ingredients together with a fork. Sprinkle over batter. Bake cake in a 350 degree oven for 45 minutes, until toothpick comes out clean.
- Remove from oven and cool completely.
- For the drizzle, whisk ingredients together until smooth. Drizzle onto cooled cake and allow to set, about 30 minutes. ENJOY!
