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.
Course Breakfast & Brunch
Cuisine American
Keyword brunch, cake, coffee cake, dessert, fall baking, from scratch, hazelnuts, maple, pumpkin
Butter a 9-inch cake pan. Add the sugar, shake to coat (discard any excess) and set off to the side.
TO MAKE THE STREUSEL:
In a small bowl combine hazelnuts, brown sugar and cinnamon, then set off to the side.
TO MAKE THE COFFEE CAKE:
In a medium bowl sift together the flour, baking soda, baking powder, cinnamon, ginger and nutmeg.
In the bowl of your mixer, cream together the butter, mascarpone and light brown sugar. Add in 1 egg at a time, mixing after each one. Add in the pumpkin puree and vanilla, mix until combined.
Pour cake batter into prepared cake pan and sprinkle with hazelnut mixture.
Bake on the middle rack of your oven for 40 to 45 minutes or until a cake tester comes out clean.
Cool completely before serving.
TO MAKE THE GLAZE:
In a small bowl whisk together the powdered sugar, whole milk, maple syrup and vanilla. If too thick, add more milk. If too thin, add a little more powdered sugar.