If you’re craving a cozy, flavorful dessert that feels like autumn on a plate, then you’re going to love this Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe. It’s a spectacular blend of moist pumpkin cake layered with a buttery, spiced streusel topping and finished off with a luscious vanilla glaze that adds just the right hint of sweetness. Whether you’re serving it at a brunch with friends or enjoying a quiet cup of coffee at home, this cake brings warmth and happiness with every bite. Let me walk you through the delightful process of making it from scratch.
Ingredients You’ll Need
This recipe uses a handful of simple yet powerful ingredients that come together beautifully to create depth of flavor, moist texture, and that inviting color of fall. Each component plays an essential role: the pumpkin puree lends moisture and earthiness, spices infuse warmth, and the streusel adds a delicious crunch.
- All-purpose flour: Provides the sturdy base that holds the cake together with just the right crumb.
- Brown sugar: Adds not only sweetness but a subtle molasses flavor for richness in the streusel.
- Granulated sugar: Sweetens the cake and streusel evenly for balanced flavor.
- Kosher salt: Enhances every other ingredient by balancing sweetness and deepening flavor.
- Cinnamon and pumpkin pie spice: These feast-worthy spices bring that perfect fall aroma and warmth.
- Butter: Used in various forms—melted, softened—to add richness and tenderness throughout the cake and streusel.
- Pumpkin puree: The heart of the cake, supplying moisture and that characteristic pumpkin flavor.
- Eggs: Bind the ingredients, give structure, and add moisture to keep the cake fluffy.
- Vegetable oil: Adds extra moisture without overpowering any flavors.
- Vanilla extract: Enhances the sweetness and spices with its fragrant, comforting notes.
- Baking powder and baking soda: Leaveners that help the cake rise beautifully and stay tender.
- Milk: Used to smooth out the vanilla glaze for that perfect drizzling consistency.
- Powdered sugar: The foundation of the silky vanilla glaze topping that takes this cake to the next level.
How to Make Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe
Step 1: Preparing Your Pan
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13 inch cake pan with nonstick spray or butter to ensure your cake releases easily after baking. This attention to prep ensures a smooth baking experience!
Step 2: Mixing the Streusel
Whisk together the dry ingredients for your streusel—flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Then, stir in melted butter just until the mixture resembles wet sand with chunky bits. This streusel will give your cake that irresistibly crumbly texture and warm spice flavor you’ll adore.
Step 3: Combining the Cake Dry Ingredients
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. These dry components create the structure and spicy backbone of your luscious pumpkin cake.
Step 4: Adding Butter and Pumpkin to the Dry Mix
Chop softened butter into the dry mix, then incorporate about half the canned pumpkin puree. Blend using a paddle attachment or electric beaters until the butter and pumpkin fully moisten the dry ingredients creating a ball of dough-like mixture – but don’t overmix! This ensures your cake stays tender and moist.
Step 5: Preparing the Wet Pumpkin Mixture
In the same bowl you melted butter in, whisk together the remaining pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well combined. This mixture provides moisture and richness to make every bite decadent.
Step 6: Combining Wet and Dry Ingredients
Add the wet pumpkin mixture to the flour mixture in three additions, beating gently after each until fully incorporated. Then beat for about an additional minute to achieve a light and fluffy batter that’s bursting with pumpkin flavor.
Step 7: Layering Batter and Streusel in the Pan
To get those iconic layers, spread 2 cups of batter into your prepared pan, then sprinkle 1 cup of streusel evenly over it. Repeat twice more with alternating layers of batter and streusel, finishing with a generous layer of streusel on top. Save any leftover streusel for quick topping after the first baking stage or future use.
Step 8: Baking Your Cake
Bake at 350 degrees for 35 minutes, then quickly sprinkle the remaining streusel over the cake, hitting any puffed-up areas especially. Return the cake to the oven and bake another 10 to 15 minutes until a toothpick comes out clean and the cake feels firm when gently shaken.
Step 9: Cooling and Preparing the Vanilla Glaze
Let your cake cool on a wire rack for 15-20 minutes. Meanwhile, whip the glaze by blending softened butter with vanilla extract, kosher salt, powdered sugar, and milk until smooth and pourable. This glaze will add a sweet, creamy finish that perfectly complements the spiced cake.
Step 10: Glazing and Serving
Drizzle the vanilla glaze over the warm cake for that irresistible glossy finish. You can glaze the whole cake or serve with extra drizzle per slice. Warm cake and glaze together create an unforgettable treat that’s absolutely fantastic fresh out of the oven.
How to Serve Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe
Garnishes
Enhance the cozy vibes by garnishing with toasted pecans or walnuts, a dash of cinnamon, or even a few pumpkin seeds. Whipped cream or a dollop of vanilla yogurt on the side would also add a lovely creamy contrast.
Side Dishes
This coffee cake pairs beautifully with a hot cup of coffee, chai tea, or even apple cider. Serve as part of a brunch spread with fresh fruit, creamy yogurt, and maybe some scrambled eggs for a balanced meal that everyone will love.
Creative Ways to Present
Try serving the cake in individual ramekins topped with streusel and glaze for a charming presentation. You could also cut the cake into squares and wrap them in parchment paper tied with twine for adorable take-home gifts or party favors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered at room temperature for 2 to 3 days for maximum freshness. After that, it’s best to refrigerate it to keep the glaze and streusel from getting soggy.
Freezing
You can freeze unfrosted cake slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before adding the vanilla glaze for the freshest tasting results.
Reheating
Warm individual slices in the microwave for 10 to 20 seconds before serving. This helps revive the soft texture and melts the glaze into a scrumptious, gooey topping that makes it taste freshly baked.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree since pumpkin pie filling contains added sugars and spices that could throw off the flavor balance in the cake.
How can I make the streusel extra crunchy?
Use cold butter cut into chunks instead of melted butter and avoid overmixing. You can also add chopped nuts for an added crunch.
Can I substitute oil for butter in the cake batter?
The recipe already includes both butter and oil. The butter contributes flavor and structure while the oil keeps the cake moist. Replacing one with the other can affect texture and taste.
Is this cake good for freezing after it’s glazed?
It’s better to freeze the cake before glazing because the glaze can become sticky or weepy after thawing.
What’s the best way to keep the cake moist?
The combination of pumpkin puree and oil helps keep this cake wonderfully moist. Be careful not to overbake and store it properly to preserve moisture.
Final Thoughts
Making the Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe is like bringing a little taste of autumn right into your kitchen. It’s a wonderful balance of textures and flavors that’s irresistibly comforting and perfect for sharing with loved ones. I hope you give this recipe a try and enjoy every delightful slice as much as I do!
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Pumpkin Coffee Cake with Streusel and Vanilla Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Coffee Cake is a moist, spiced dessert perfect for fall, combining tender cake layers with a crunchy streusel topping and a smooth, sweet icing drizzle. With warm spices like cinnamon and pumpkin pie spice, it’s ideal for cozy mornings or teatime treats.
Ingredients
Streusel
- 3 cups all purpose flour (spooned and leveled)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup butter (2 sticks, melted)
Cake
- 2 1/4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup butter (1 stick, softened but still cool)
- 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
- 4 large eggs
- 1/4 cup vegetable oil (light-flavor olive oil recommended)
- 1 tablespoon vanilla extract
Icing
- 1/4 cup butter (half stick, very soft)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3 tablespoons milk (more to taste)
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter to prevent sticking.
- Make the Streusel: In a large bowl, whisk together flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice. Melt butter, pour into this mixture, and stir halfway until crumbly with chunks, resembling wet sand; do not overmix. Optionally, chill the streusel in the fridge.
- Mix Dry Cake Ingredients: In another large bowl or stand mixer, whisk together flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- Add Butter to Dry Mix: Chop softened butter into pieces and add to the flour mixture. Use paddle attachment or beaters to blend.
- Incorporate Half Pumpkin Puree: Add about half the pumpkin puree from the can to the flour and butter mixture. Beat with paddle or mixer until the butter moistens the flour and it forms a ball; scrape bowl as needed and add more pumpkin puree if necessary to bring together.
- Prepare Wet Mixture: In the medium bowl used for melting butter, whisk remaining pumpkin puree with eggs, vegetable oil, and vanilla extract until well blended.
- Add Wet to Dry Mixture: Add the wet mixture in three additions to the flour batter, beating about 20 seconds after each addition. Then beat for 1 minute until light and fluffy.
- Layer Batter and Streusel: Spread 2 cups of batter evenly into the prepared pan. Sprinkle 1 cup streusel evenly on top, breaking large pieces apart. Repeat: 2 cups batter, 1 cup streusel, then the remaining batter, and finally top with 2 cups streusel, saving some streusel for later.
- Bake Cake: Bake for 35 minutes at 350°F.
- Add Remaining Streusel and Continue Baking: Quickly remove cake from oven, sprinkle all remaining streusel on top focusing on puffed areas, then return cake to oven and bake for an additional 10 to 15 minutes. The total bake time is about 45-50 minutes. Test doneness with a toothpick; it should come out clean. Cake should not wobble when shaken.
- Cool Cake: Let the cake cool on a wire rack for 15-20 minutes before cutting.
- Make Icing: Beat 1/4 cup very soft butter until smooth. Add vanilla, kosher salt, milk, and powdered sugar. Beat until smooth and thin to desired consistency with extra milk if needed.
- Serve: Drizzle icing over the entire cake or on individual servings. The cake is best served warm. Reheat individual slices for 10-20 seconds in the microwave if served later.
- Store: Keep the cake covered at room temperature for 2-3 days. After that, store in the refrigerator.
Notes
- Use pumpkin puree, not pumpkin pie filling, to ensure proper texture and flavor.
- Do not overmix the streusel; it should be crumbly with chunks to create a crunchy topping.
- Butter for the cake should be softened but still cool to achieve the best texture.
- If batter is too dry, add small additional dollops of pumpkin puree to help it come together.
- Use kosher salt for best flavor but reduce amount if only table salt is available.
- The baking time varies slightly based on oven type and pan material; monitor with toothpick test.
- Warm cake enhances flavor and texture, so reheat individual slices if serving after cooling.
- Store leftover streusel in the fridge for future use.
