This pumpkin coffee cake is spiced with ground cinnamon, ginger and nutmeg, then topped with brown sugar hazelnut streusel and drizzle with a maple glaze. Serves 8!
After a weekend of traveling and socializing I stayed in on Monday and made myself a pumpkin coffee cake.
Kind of random, I know but I’m somewhat of an intro/extrovert. I love socializing and group settings but once it’s over I need some recovery time. So I bake. It’s kind of like therapy, I suppose. I swear it works, at least for me. I tackled unpacking, the mountains of laundry and baked. Best. Monday. Ever.
So after rifling through my pantry I decided I would make a pumpkin coffee cake with a hazelnut (!!!) streusel and drizzled with a maple glaze. Hazelnuts because I found a bag in my fridge and thought it would totally work. Glaze because everything is better glazed.
This is a riff of the roasted banana coffee cake from my book, I just swapped in pumpkin, added fall spices and mascarpone cheese. So delicious and pairs perfectly with fall and coffee. (:
First things first, I buttered and sugared a 9-inch cake pan. The sugar acts like flour would and keep the cake from sticking.
BONUS it adds a sweet and crunchy exterior to the cake.
The streusel is easy! It’s just chopped nuts, brown sugar and cinnamon. Mix and set to the side.
Then I sifted the flour, baking soda and powder and spices into a medium bowl. This pumpkin coffee cake is spiced with cinnamon, ginger and nutmeg– so it smells pretty darn amazing once sifted.
Then I creamed together the butter, sugar and mascarpone cheese in my stand mixer. Then I added one egg at a time, mixing well after each egg before adding in the pumpkin and vanilla extract.
If you don’t have or can’t find mascarpone then you can swap in cream cheese.
Once combined, I then added a little of the flour mixture at time. Until incorporated, being careful not to over mix.
Batter = done.
Pour the batter into the prepared pan, spread smooth with spatula. Sprinkle the hazelnut streusel mixture over top and bake on the middle rack of your oven for 40 to 45 minutes or until a toothpick comes out with only a few crumbs (not batter) attached.
Let the cake cool a bit before slicing into it. In the meantime, whisk together the 1/2 cup of powdered sugar with 2 to 3 teaspoons of whole milk, 1 teaspoon maple syrup and 1 teaspoon vanilla.
Then drizzle slices of pumpkin coffee cake with the maple glaze. Grab a fork and a steamy mug of coffee (or tea!) and get ready to fall in love.
Ps. I may or may not have purposefully poured glaze on my fork. You know, everything is better with glaze so…
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