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Cozy Pumpkin Coffee Cake with Cinnamon Pecan Crumble and Vanilla Glaze

cozy pumpkin coffee cake - featured image
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A warm and satisfying pumpkin coffee cake topped with a crunchy cinnamon pecan crumble and a silky vanilla glaze, perfect for cozy autumn mornings or impromptu gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk or plain yogurt (dairy-free yogurt as substitute)
  • ¾ cup (90g) chopped pecans, toasted
  • ⅓ cup (70g) brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 2 tablespoons milk or cream (or almond milk)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line with parchment paper.
  2. Prepare the crumble topping by combining chopped pecans, brown sugar, flour, and cinnamon in a small bowl. Stir in melted butter until crumbly and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
  4. In a large bowl, cream softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract.
  6. Add pumpkin puree and buttermilk to the wet mixture and blend until smooth.
  7. Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula just until combined. Do not overmix.
  8. Pour batter evenly into prepared pan and smooth the top.
  9. Sprinkle the cinnamon pecan crumble evenly over the batter and press lightly to adhere.
  10. Bake for 38-45 minutes or until a toothpick inserted near the center comes out with a few moist crumbs and the topping is golden and crackly.
  11. Cool cake on a wire rack for at least 15 minutes before glazing.
  12. Prepare the vanilla glaze by whisking powdered sugar, milk, and vanilla extract until smooth.
  13. Drizzle glaze over the slightly warm cake and let set for about 10 minutes before slicing and serving.

Notes

Toast pecans in a dry skillet for extra flavor. Use room temperature ingredients for best texture. Avoid overmixing batter to keep cake tender. Tent with foil if crumble browns too fast. Glaze while cake is warm for best absorption. Cake tastes better after resting overnight. For nut-free version, substitute pecans with toasted oats or seeds.

Nutrition

Keywords: pumpkin coffee cake, cinnamon pecan crumble, vanilla glaze, fall dessert, easy coffee cake, autumn baking, cozy cake

Find it online: https://cookluma.com/cozy-pumpkin-coffee-cake-recipe-easy-cinnamon-pecan-crumble-topping/