Pumpkin Streusel Coffee Cake
Enjoy a piece of pumpkin spice cake with streusel topping and maple glaze with your morning coffee and be delighted.
Ingredients
Struesel Topping
- 3/4 cup flour
- 3/4 cup brown sugar
- 1 1/2 tsp pumpkin pie spice
- 6 tbsp butter, softened
Cake
- 1 1/2 cup flour
- 1/2 cup sugar
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup pumpkin puree
- 2/3 cup evaporated milk
- 1 Nature's Yoke duck egg
- 1 tsp vanilla
Glaze
- 3/4 cup powdered sugar
- 2 tsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat the oven to 350°F. Spray a 9×13 pan with non-stick cooking spray. (For a thicker cake use a 9×9 pan; a 9x13 was used in this photo)
- To make the topping, combine the flour, brown sugar, pumpkin spice and butter into a small bowl. Mix with a fork until it resembles crumbles. You may need to use your hands to combine. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, pumpkin spice, cinnamon and salt. Add in the pumpkin, milk and whisked egg. Stir just until combined. Pour into the prepared pan and then evenly top with the crumb mixture.
- Bake coffee cake for 25-30 minutes, or until a toothpick comes clean. Allow to cool. Combine the glaze ingredients in a small bowl and drizzle over the top if desired.
- Cover pumpkin coffee cake until ready to serve.
Nutrition
Calories: 144kcal
