Every so often I come across a recipe that immediately becomes a family favorite! What’s so special about this particular coffee cake you ask? The insane amount of streusel topping! Not only is it topped with a generous layer of streusel, but there’s a generous layer in the middle of this cake too. Let’s be honest, most coffee cakes don’t have nearly enough of everyone’s favorite part, the streusel crumb topping. And if the generous layers of the delectable streusel crumb topping wasn’t enough, it’s topped off with a decadent drizzle of maple glaze. It takes the flavor profile over the top! If you’re a lover of all things pumpkin spice, you are going to absolutely LOVE this coffee cake.
How to make Pumpkin Spice Coffee Cake:
Preheat oven to 375℉.
Line a 9×9 inch baking dish with parchment paper. Allow the ends of the parchment paper to fold over the outer edges of the pan. This will make it easy to lift the cake out of the pan after it’s been baked. Set aside while you prepare the batter and crumb topping.
TIP: Use a pan with high sides, this cake bakes up pretty tall.
Make the cake batter:
Place a stick of butter in a saucepan and heat over medium heat until melted. Stir and heat until it is golden and bubbly. Remove from heat and allow to cool.
Add 2 cups flour, pumpkin pie spice, baking soda, baking powder, and salt to a mixing bowl. Stir to combine the dry ingredients. Set aside.
In the bowl of a stand mixer combine the cooled butter, pumpkin puree, brown sugar, Greek yogurt, eggs and vanilla extract using the paddle attachment. Scrape down the sides of the bowl as needed with a rubber spatula.
Once the wet ingredients are combined, reduce speed to lowest setting and slowly add the dry ingredients to the wet ingredients. Mix until well combined, scraping down the sides the bowl as needed.
Set batter aside while you make the crumb topping.
Make the crumb topping:
In a mixing bowl combine, 1½ cups brown sugar, 1½ cups flour, 1 stick softened butter, cinnamon and a pinch of salt.
Mix all the crumb topping ingredients together until the texture resembles coarse sand.
Assemble & bake cake:
Using a large cookie scoop place half the cake batter in the parchment lined pan and spread it out in an even layer with an offset spatula.
Top batter with half the crumb topping in an even layer.
Top with the remaining half of the cake batter.
Finish with the remaining crumb topping, spreading it out over the batter in an even layer.
Bake cake for 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven.
Prepare the maple glaze:
While the coffee cake is in the oven make the glaze. Stir together the powdered sugar, maple syrup, vanilla, milk, and salt until you have a smooth lump free glaze.
Once the coffee cake has cooled to room temperature, drizzle the maple glaze over the top of the cake and allow it to cool completely.
Once cake has cooled and the glaze has set, carefully remove it from the pan and cut it into 16 pieces.
This cake is a little more involved than most cakes. There are three components; the cake batter, crumb topping and the glaze. It’s not hard to make if you break it down into easy to execute steps, and let me tell you, the payoff is sooooo worth it! This is one of the moistest, tender, most flavorful coffee cakes I have ever baked up! The crumb topping to cake ratio is utter perfection. It’s packed with everyone’s favorite pumpkin spice flavors and it’s the perfect sweet treat to enjoy with a cup of coffee on a cool autumn weekend morning.
A HUGE thank you, thank you, thank you, to Emily Rangel for posting this phenomenal recipe on her Instagram account! Everyone who’s tried it absolutely loves it. I’ve made this cake twice in one week and have been asked to bring it to a staff meeting. Boy are they in for a real treat!
Pumpkin Spice Coffee Cake
Equipment
- 9×9 inch baking dish, with high sides
- Parchment paper
- offset spatula
Ingredients
For the cake:
- 1 stick butter
- 2 cups flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1¼ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup plain Greek yogurt
- 1 tbsp vanilla
For the crumb topping:
- 1½ cups brown sugar
- 1½ cups flour
- 1 stick butter, softened
- 1 tbsp cinnamon
- ⅛ tsp salt
For the maple glaze:
- 1 cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp milk
- 1 tsp vanilla
- ⅛ tsp salt
Instructions
- Preheat oven to 375℉.
- Line a 9×9 inch baking dish with parchment paper. Allow the ends of the parchment paper to fold over the outer edges of the pan. This will make it easy to lift the cake out of the pan after it's been baked. Set aside while you prepare the batter and crumb topping.
Make the cake batter:
- Place a stick of butter in a saucepan and heat over medium heat until melted. Stir and heat until it is golden brown and bubbly. Remove from heat and allow to cool.
- Add 2 cups flour, pumpkin pie spice, baking soda, baking powder, and salt to a mixing bowl. Stir to combine the dry ingredients. Set aside.
- In the bowl of a stand mixer combine the cooled butter, pumpkin puree, brown sugar, Greek yogurt, eggs and vanilla extract using the paddle attachment. Scrape down the sides of the bowl as needed with a rubber spatula.
- Once the wet ingredients are combined, reduce speed to lowest setting and slowly add the dry ingredients to the wet ingredients. Mix until well combined, scraping down the sides the bowl as needed.
- Set batter aside while you make the crumb topping.
Make the crumb topping:
- In a mixing bowl combine, 1½ cups brown sugar, 1½ cups flour, 1 stick softened butter, cinnamon and a pinch of salt.
- Mix all the crumb topping ingredients together until the texture resembles coarse sand.
Assemble & bake cake:
- Using a large cookie scoop place half the cake batter in the parchment lined pan and spread it out in an even layer with an offset spatula.
- Top batter with half the crumb topping in an even layer.
- Top with the remaining half of the cake batter.
- Finish with the remaining crumb topping, spreading it out over the batter in an even layer.
- Bake cake for 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven.
Prepare the maple glaze:
- While the coffee cake is in the oven make the glaze. Stir together the powdered sugar, maple syrup, vanilla, milk, and salt until you have a smooth lump free glaze.
- Once the coffee cake comes out of the oven drizzle the glaze over the top of the coffee cake and allow the cake to cool to room temperature.
- Once cake has cooled, remove it from the pan and cut it into 16 pieces.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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