Indulge in the warm embrace of our Amish Pumpkin Coffee Cake, a truly irresistible delight. This exquisite creation is an ode to the flavors of fall, boasting an extra-moist texture infused with a symphony of autumn spices that will transport your taste buds to a cozy fireside gathering. Immerse yourself in the rich, comforting essence of pumpkin, a key player in this delectable treat.
What sets our Pumpkin Coffee Cake apart is its perfectly balanced composition. A crown of crunchy crumble topping adds an exciting textural contrast to the moist cake beneath. And if that weren’t enough, a drizzle of maple cinnamon glaze provides a sweet and aromatic finish, elevating every bite to a culinary masterpiece.
Ideal for any occasion, this coffee cake shines as the star of your brunch spread or as a delightful dessert to savor. Pair it with a steaming cup of coffee or a fragrant herbal tea, and you’ll discover a taste of autumn that’s truly unforgettable
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin puree
- ⅓ cup sour cream, or plain greek yogurt
- 1 cup whole milk
Crumb Topping:
- 2 cups all-purpose flour
- 1 ⅓ cup granulated sugar
- 1 ½ teaspoon cinnamon
- 1 ½ sticks (3/4 cup) unsalted butter, melted
Cinnamon Maple Glaze:
- ¾ cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon water, or milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9X13-inch baking pan with non-stick baking spray. Set aside.
- Crumb Topping: In a medium-sized bowl, combine the flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
- In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
- Beat in flour mixture alternating with milk, until batter is well combined.
- Pour batter into prepared 9×13 baking pan. Top batter with prepared crumb topping and spread into an even layer. Gently press into top of cake with your hands.
- Bake for 50 to 55 minutes, or until a toothpick inserted into center of cake comes out clean. (If your cake starts to brown too much on top, cover lightly with foil to prevent browning.)
- Let cake rest for 15 minutes (or cool completely if you prefer).
- Cinnamon Maple Glaze: Whisk to combine all ingredients in a small bowl until smooth. Drizzle over the top of a warm or cooled cake. Slice and serve as desired.
