Need something quick for breakfast that is full of fall flavor? This Pumpkin Coffee Cake that is packed with the spices of the fall season can be made the night before and enjoyed for days after!
COOK + BAKE | Published September 28, 2016
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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.
Recipes that look like the baker took that extra little step in preparing them always 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....
GLAZED PUMPKIN COFFEE CAKE
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
______________________________
Don't have any cake flour?
Remove two tablespoons from one cup of
regular flour and add in two tablespoons of
regular flour and add in two tablespoons of
cornstarch to the remaining cup.
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HOW TO MAKE GLAZED PUMPKIN COFFEE CAKE
- 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.
- 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.
- 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.
Slice off a piece of the Glazed Pumpkin Coffee Cake, 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
Monday - Pumpkin Chocolate Chip Cookies
Tuesday - Vanilla Walnut Crescents
Wednesday - Glazed Pumpkin Coffee Cake
Thursday - Pumpkin Pie Biscotti
Friday - Gingersnaps with Apple Cider Glaze
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