Glazed Pumpkin Streusel Coffee Cake

This Glazed Pumpkin Streusel Coffee Cake is a perfect fall treat, combining the warm flavors of pumpkin and spices with a sweet, crumbly topping. The moist and tender cake is finished with a simple glaze, making it a delicious choice for breakfast, brunch, or dessert.

Ingredients

For the Cake:

• 2 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• ½ cup canola or vegetable oil
• 2 to 3 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger, or to taste
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt, or to taste

For the Crumble Topping:

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• ¾ teaspoon kosher salt, or to taste
• 6 tablespoons unsalted butter, melted

For the Glaze:

• ¾ cup confectioners’ sugar
• 2 to 3 tablespoons milk or cream (water may be substituted)

Instructions

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
• In a large bowl, whisk together the eggs, granulated sugar, pumpkin puree, oil, pumpkin pie spice, cinnamon, ginger, and vanilla extract until well combined.
• Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined, being careful not to overmix.
• Pour the batter into the prepared pan, smoothing the top with a spatula; set aside.

2. Prepare the Crumble Topping:

• In a medium bowl, combine the flour, granulated sugar, light brown sugar, and salt. Stir with a fork to combine.
• Drizzle in the melted butter and mix with a fork to form small pebbles. Do not stir vigorously; instead, fluff the mixture to encourage crumbles to form. If the mixture is too moist and crumbles aren’t forming, add an additional 2-3 tablespoons of flour.
• Evenly sprinkle the crumble topping over the cake batter.

3. Bake:

• Bake the cake for about 46 to 51 minutes (typically around 48 minutes), or until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs but no batter.
• Place the cake on a cooling rack and allow it to cool for about 30 minutes before applying the glaze.

4. Prepare the Glaze:

• In a small bowl, whisk together the confectioners’ sugar and milk until smooth. Adjust the consistency by adding more sugar or milk as needed.
• Drizzle the glaze evenly over the cooled cake.

5. Serve and Enjoy:

• Cut into squares and serve. This coffee cake is perfect for breakfast, brunch, or as a sweet treat any time of the day.

Tips

• Pumpkin: Ensure you use pure pumpkin puree and not pumpkin pie filling for the best flavor and texture.
• Mixing: Be careful not to overmix the batter to keep the cake light and tender.
• Crumble Topping: Use a fork to fluff the crumble mixture and form pebbles, avoiding a smooth mixture.
• Storage: Store the coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for longer storage.