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Pumpkin Coffee Cake with Maple Glaze

Pumpkin Coffee Cake with Maple Glaze
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Pumpkin Coffee Cake with Maple Glaze is a moist, tender autumn-inspired treat bursting with warm spices like cinnamon, nutmeg, and ginger. Enhanced by pumpkin puree and buttermilk, this cake offers a soft crumb and rich flavor, finished with a sweet, sticky maple glaze that makes it perfect for breakfast, snack, or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Maple Glaze

  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper to ensure the cake releases effortlessly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This blend of dry ingredients delivers the essential lift and spicy fall flavor.
  3. Combine Wet Ingredients: In a large bowl, beat the vegetable oil with granulated sugar and brown sugar until creamy. Add eggs one at a time, then stir in pumpkin puree, buttermilk, and vanilla extract until well combined.
  4. Bring It All Together: Gradually fold the dry ingredients into the wet mixture, mixing gently just until combined—overmixing can toughen the cake.
  5. Bake the Cake: Pour the batter into your prepared pan and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  6. Make the Maple Glaze: While the cake cools, whisk together powdered sugar and maple syrup until smooth. Drizzle generously over the warm cake for a glossy, sweet finish.

Notes

  • Use fresh spices: Freshly ground cinnamon and nutmeg make a noticeable difference in flavor.
  • Don’t overmix the batter: Stir gently to keep the cake fluffy and tender.
  • Check for doneness early: Oven temperatures vary, so test the cake around 38 minutes to avoid drying out.
  • Cool before glazing: Glazing while the cake is too hot can cause the glaze to run off.
  • Maple syrup quality matters: Use pure maple syrup, not imitation, for the best taste and aroma.

Nutrition

Keywords: pumpkin, coffee cake, maple glaze, autumn, fall dessert, moist cake, cinnamon, nutmeg, baked dessert

Find it online: https://dailydishez.com/pumpkin-coffee-cake-with-maple-glaze/