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Pumpkin Coffee Cake with Hazelnut Streusel

Print Recipe
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
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 8 servings
Calories 450
Author Laurie McNamara

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons sugar

FOR THE STREUSEL:

  • 3/4 cup chopped hazelnuts
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon

FOR THE CAKE:

  • 1-1/2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon grated fresh nutmeg
  • 1/2 cup unsalted butter room temperature
  • 1/3 cup mascarpone cheese room temperature
  • 1 cup light brown sugar
  • 2 large eggs
  • 2/3 cup pumpkin puree not pie filling
  • 1 teaspoon pure vanilla extract

FOR THE GLAZE:

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons whole milk or half and half
  • 1 teaspoon pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

FOR THE PAN:

  • Preheat your oven to 350° and butter a 9-inch cake pan. Add the 2 tablespoons of sugar, shake to coat and set off to the side.

TO MAKE THE STREUSEL:

  • In a small bowl combine hazelnuts, 3 tablespoons of dark brown sugar and 1 teaspoon cinnamon, then set off to the side.

TO MAKE THE COFFEE CAKE:

  • In a medium bowl sift together the flour, baking soda, baking powder, 2 teaspoons cinnamon, 3/4 teaspoon ground ginger and a 1/4 teaspoon of freshly grated 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.
  • Drizzle glaze over slices of pumpkin coffee cake.

Nutrition

Serving: 1piece | Calories: 450kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 223mg | Potassium: 200mg | Fiber: 2g | Sugar: 43g | Vitamin A: 3773IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg