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Glazed Pumpkin Coffee Cake | Fall Baking Week


Need something quick for breakfast that is full of fall flavor?  
This Pumpkin Coffee Cake packed with the spices of the season
 can be made the night before and enjoyed for days after!


This recipe for Glazed Pumpkin Coffee Cake is easy to prepare and makes a delicious breakfast, dessert, or sweet snack for fall.  |  www.andersonandgrant.com

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With little time in the morning to prepare a big breakfast, I like to find recipes that can be prepared ahead of time.   Coffee cake is always at the top of the list because its stays fresh and provides a "fancy" breakfast for a few days without a whole lot of work.  As an added bonus, I feel like they can be served any time of the day when you need a quick sweet fix.



This recipe for Glazed Pumpkin Coffee Cake is easy to prepare and makes a delicious breakfast, dessert, or sweet snack for fall.  |  www.andersonandgrant.com



Recipes that look like the baker took that extra little step in preparing them alway catch my eye on Pinterest.  When I saw this one for Glazed Pumpkin Coffee Cake from Belle Vie, I knew it was one that I wanted to try for this year's Fall Baking Week.  And believe me.....the taste and presentation didn't disappoint.  I made a few small adjustments to the original recipe and ended up with perfection.

If you'd like to mix one of these cakes up for your breakfast tomorrow, here's what you'll need to do....


This recipe for Glazed Pumpkin Coffee Cake is easy to prepare and makes a delicious breakfast, dessert, or sweet snack for fall.  |  www.andersonandgrant.com




This recipe for Glazed Pumpkin Coffee Cake is easy to prepare and makes a delicious breakfast, dessert, or sweet snack for fall.  |  www.andersonandgrant.com




GLAZED PUMPKIN COFFEE CAKE

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INGREDIENTS for the cake
1/2 cup butter, softened and cut into chunks
3/4 cup white sugar
1 cup brown sugar
2 egg
1/3 cup milk
15 ounce can pumpkin
1 Tablespoon vanilla extract
1 1/2 cups all purpose flour
1 cup cake flour (*If you do not have cake flour, the substitution appears below in the recipe.)
1 Tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking powder
1/2 teaspoon baking soda

INGREDIENTS for the streusel
1 cup brown sugar
1 cup oats
1/2 cup flour
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup cold butter, cut into small chunks

INGREDIENTS for the glaze
1 cup powdered sugar
1 teaspoon cinnamon
1 to 2 Tablespoons milk



Cream together the butter and sugars until smooth using an electric mixer.  Beat in the eggs one at a time. Then mix in the milk, pumpkin, and vanilla.

In a separate bowl, sift together the flours, spices, baking powder, and baking soda.  Add these dry ingredients to the wet ingredients and mix until just combined.



______________________________

Don't have any cake flour?  
Remove two tablespoons from one cup of 
regular flour and mix in two tablespoons of 
cornstarch to the remaining cup.
______________________________



To make streusel, combine the brown sugar, oats, flour, and spices in a food processor.  Pulse a few times.  Remove about 2 tablespoons of the mixture and reserve it for later to add to the top of your finished cake.  Add the small chunks of butter, pulsing until you have a streusel that can stay together as you pinch it.  (If you do not have a food processor, you can do it by hand using a pastry blender.)

Preheat oven to 350 degrees.  Thoroughly grease a bundt pan.  You want the cake to be able to easily slide out when it is cool.

Sprinkle a half cup of the streusel on the bottom of the bundt pan.  Pour in half of the cake batter and gently even it out over the streusel.  Add a heavy layer of more streusel, reserving another half cup to add as the final layer.  Pour in the rest of the batter over the streusel, spread it out, and then top with the remaining half cup of streusel.  

Bake the coffee cake in the 350 degree oven for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.  Allow the cake to cool completely on a wire rack.

To make your glaze, whisk together the sugar, cinnamon, and one tablespoon of milk.  Add up to one more tablespoon of milk to get the consistency that you want for the glaze.  It needs to be liquid so that it can roll down the sides, but not so runny that it doesn't stick to the top of the cake.  If you add too much milk, you can add a bit more powdered sugar to thicken the glaze.

Use an offset spatula to gently release the cake away from the sides of the bundt pan.  Turn it out onto your serving dish and top the cake with the glaze.  While the glaze is still wet, sprinkle the 2 tablespoons of topping that you reserved when making the streusel over the top of the cake.


  Print Recipe  





 This recipe for Glazed Pumpkin Coffee Cake is easy to prepare and makes a delicious breakfast, dessert, or sweet snack for fall.  |  www.andersonandgrant.com




Slice a piece off, grab your fork, and dig in!

This cake is so delicious for breakfast in the morning, but also makes a wonderful dessert to serve to guests after dinner.  Needless to say, there shouldn't be any leftovers to store!




SEE ALL THE RECIPES FROM FALL BAKING WEEK




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This recipe for Glazed Pumpkin Coffee Cake is easy to prepare and makes a delicious breakfast, dessert, or sweet snack for fall.  |  www.andersonandgrant.com



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