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Pumpkin Coffee Cake with Maple Glaze

Pumpkin Coffee Cake with Maple Glaze

This Pumpkin Coffee Cake with Maple Glaze is a deliciously moist and spiced cake topped with a crunchy pecan crumb and drizzled with a sweet maple glaze, perfect for fall gatherings or a cozy morning treat.

  • Total Time: 1 hour 20 minutes
  • Yield: 9 servings 1x

Ingredients

Scale

For the Crumb Topping:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (57g) pecans, roughly chopped
  • 1/2 cup (106g) light brown sugar, packed
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted

For the Filling:

  • 1/3 cup (71g) light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder (regular or Dutch-process)

For the Cake:

  • 2/3 cup (151ml) vegetable or canola oil
  • 1/2 cup (113g) full-fat sour cream, room temperature
  • 2 and 1/2 tablespoons (35ml) regular molasses (not blackstrap)
  • 2 large eggs, room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup (213g) light brown sugar, packed
  • 1 and 1/4 cups (312g) pumpkin puree (not pumpkin pie filling)
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups (240g) all-purpose flour

For the Glaze:

  • 1/2 cup (57g) confectioners’ sugar, sifted
  • 2 tablespoons (28ml) pure maple syrup (not pancake syrup)
  • 1/2 tablespoon (7ml) milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crumb Topping: In a medium bowl, mix together the flour, pecans, brown sugar, and salt. Stir in the melted butter until just combined. Set this aside while you prepare the rest of the cake.
  2. Make the Filling: In another medium bowl, blend the brown sugar, cinnamon, and cocoa powder until evenly combined. This filling will add a delicious layer of flavor to your cake.
  3. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, allowing two sides to overlap for easy removal. Spray the parchment and the pan with nonstick baking spray. In a large bowl, whisk together the oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin puree, spices, salt, baking powder, and baking soda until smooth. Then, gently fold in the flour until just combined, being careful not to overmix.
  4. Assemble the Cake: Pour half of the batter into the prepared pan, spreading it evenly to the edges. Sprinkle the filling evenly over the batter. Spread the remaining batter on top, then sprinkle the crumb topping evenly over the cake.
  5. Bake: Bake in the preheated oven for 55 to 60 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center of the cake comes out clean. Once done, remove the cake from the oven and allow it to cool completely on a wire rack before removing it from the pan, slicing, and serving.
  6. Make the Glaze: While the cake cools, prepare the glaze by whisking together the confectioners’ sugar, maple syrup, milk, and vanilla in a medium bowl. If the glaze is too thick to drizzle, add more milk, a teaspoon at a time, until you reach the desired consistency. Drizzle the glaze over the cooled cake and let it set for about 5 minutes before serving.

Notes

  • Don’t Overmix: When preparing the cake batter, avoid overmixing to keep the cake fluffy and light.
  • Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature to ensure a smooth batter.
  • Check for Doneness: Because oven temperatures can vary, check your cake a few minutes early to avoid overbaking.
  • Storage: Store any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/9 of the cake)
  • Calories: 320kcal
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Pumpkin spice cake, Maple glazed coffee cake, Pumpkin Coffee Cake with Maple Glaze