Maple Glazed Streusel Pumpkin Crumb Cake
Pumpkin crumb cake is a coffee cake with warm spices, pumpkin puree, and a crumb cake streusel topping with chopped pecans. The cake is then topped with a sweet vanilla glaze - served for breakfast or dessert!
Servings: 9 servings
Calories: 563kcal
Equipment
Ingredients
Cake Layers:
- ⅔ cup vegetable oil (151ml)
- ½ cup full-fat sour cream room temperature
- 2½ Tablespoons molasses (35ml)NOT blackstrap
- 2 large eggs lightly beaten room temperature
- 2 teaspoons pure vanilla extract
- 1 cup light brown sugar packed (213g)
- 1¼ cups pumpkin puree (312g) NOT pumpkin pie filling
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour (240g)
Filling layer:
- ⅓ cup light brown sugar packed (71g)
- ½ teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
Streusel Top Layer:
- 1 cup all-purpose flour (120g)
- ½ cup pecans roughly chopped (57g)
- ½ cup light brown sugar packed (106g)
- ¼ teaspoon Kosher salt
- ½ cup unsalted butter melted
Maple Glaze Top:
- ½ cup confectioners'sugar sifted (57g)
- 2 Tablespoons pure maple syrup NOT pancake syrup (28ml)
- 1½ teaspoons milk (7ml)
- 1 teaspoon pure vanilla extract
Instructions
- Make the Streusel topping and filling first and set aside.
Streusel Topping:
- In a medium-size bowl whisk together the flour, chopped pecans, brown sugar, and and kosher salt. Stir in the melted unsalted butter until use combined.
- The crumb mixture will absorb the butter as it sits and will be more crumbly by the time you're ready to put it on as the final layer.
Filling layer:
- In a small-sized bowl mix together the brown sugar, cinnamon, and cocoa powder until evenly combined. Set aside until you make the cake batter.
Cake layers:
- Preheat the oven to 350℉. Line an 8-inch square metal baking pan with parchment paper making the edge 1 ½ higher than the edge. Allow the sides to overlap. Spray the paper with the vegetable oil plus any of the pan that is showing. Set aside **(see notes)
- In a large bowl, whisk the oil, sour cream, molasses, eggs, vanilla, brown sugar, pumpkin puree, spices, salt, baking powder, and baking soda until smooth.
- Using a rubber or silicone spatula, fold in the flour, mixing just until smooth and completely combined. Do NOT overmix.
- Spread half the batter into the prepared par, smoothing it all the way to the edges.
- Sprinkle the Filling Layer mixture evenly over the top of the bottom layer.
- Next spread the remaining batter over the top of the filling mixture.
- Sprinkle the streusel topping evenly over the top cake layer in the pan.
- Bake for 55 to 60 minutes, or until the crumbs are a golden brown and don't look wet. A toothpick or a cake tester will come out clean when inserted in the center of the coffee cake.
- Remove the cake from the oven and place it on a wire rack to cool.
Glaze topping:
- In a medium-sized bowl whisk together the confectioners' sugar, maple syrup, milk, and vanilla. If the mixture is too thick to drizzle, add a bit more milk until you reach the desired consistency.
- Drizzle on top of the crumb cake and let set about 5 minutes.
- Cool the coffee cake completely before removing it from the pan, slicing in squares, and serving. Serve with your favorite coffee or tea.
Notes
STORAGE: Cover your pumpkin crumb cake in aluminum foil and store it in an airtight container. It will last at room temperature for up to 3 days. To extend the life of your cake, store it in the refrigerator. For the best flavor, allow it to reach room temperature before serving.
(For additional tips and variations, check out the post on this recipe.)
Nutrition
Calories: 563kcal | Carbohydrates: 95g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 292mg | Potassium: 376mg | Fiber: 3g | Sugar: 59g | Vitamin A: 5749IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 3mg