Ingredients You’ll Need
For the Crumb Topping:
To make the perfect crumb topping that adds a delicious crunch to every bite, gather these ingredients:
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:
The filling adds a surprise layer of flavor in the middle of the cake:
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:
This is the heart of your Pumpkin Coffee Cake and includes all the spices that make it special:
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:
The maple glaze adds the final touch of sweetness:
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
How to Make Pumpkin Coffee Cake with Maple Glaze
1. Prepare the Crumb Topping
In a medium bowl, combine the flour, pecans, brown sugar, and salt. Stir in the melted butter until the mixture forms a crumbly texture. Set aside while you prepare the rest of the recipe.
2. Mix the Filling
In another medium bowl, mix together the brown sugar, cinnamon, and cocoa powder until evenly combined. This will create a delicious swirl of flavor in the middle of your cake.
3. Make 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 overhang. Spray 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. Fold in the flour until just combined—do not overmix to keep the cake tender.
4. Assemble the Cake
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle the filling over the batter. Then, spread the remaining batter on top. Finish by sprinkling the crumb topping evenly over the cake.
5. Bake
Bake in the preheated oven for 55 to 60 minutes, or until the crumbs are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely on a wire rack before removing it from the pan.
6. Prepare the Maple Glaze
While the cake cools, prepare the glaze by whisking together the confectioners’ sugar, maple syrup, milk, and vanilla in a medium bowl. Adjust the consistency with more milk if necessary. Drizzle over the cooled cake and let set for about 5 minutes before serving.