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Pumpkin Coffee Cake with Vanilla Glaze

Pumpkin Coffee Cake with Vanilla Glaze
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Indulge in a moist and flavorful Pumpkin Coffee Cake with Vanilla Glaze, perfect for cozy autumn mornings or as a comforting dessert. This recipe blends warm fall spices and pumpkin puree to create a tender crumb complemented by a smooth, sweet vanilla glaze, making it an irresistible seasonal treat suitable for all skill levels.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free all-purpose flour blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs (or flax/chia eggs for vegan)
  • 1 cup pumpkin puree (canned or fresh)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or buttermilk (almond or oat milk for dairy-free)

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons milk or cream (dairy or plant-based)

Instructions

  1. Prepare Your Ingredients: Measure out all dry ingredients into one bowl and all wet ingredients into another to speed up mixing and ensure readiness before combining.
  2. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl to evenly distribute the leavening agents and spices.
  3. Cream Butter and Sugars: Using a mixer, beat softened butter, oil, granulated sugar, and brown sugar until light and fluffy to incorporate air and ensure a soft texture.
  4. Add Eggs and Pumpkin Puree: Beat eggs into the butter-sugar mixture one at a time, then mix in the pumpkin puree and vanilla extract until smooth and well combined.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the milk (or buttermilk) to the wet mixture, beginning and ending with dry ingredients. Mix gently until just combined to avoid overworking the batter.
  6. Bake Until Golden and Set: Pour the batter into a greased or parchment-lined pan and bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare the Vanilla Glaze: While the cake cools, whisk together powdered sugar, vanilla extract, and milk or cream until smooth and drizzle-worthy. Adjust consistency by adding milk gradually.
  8. Drizzle and Serve: Once the cake has completely cooled, generously drizzle the vanilla glaze over the top. Slice and serve your perfect pumpkin coffee cake.

Notes

  • Use room temperature ingredients for an even batter and better rise.
  • Do not overmix batter; mix until just combined to prevent a dense cake.
  • Test freshness of baking powder and baking soda to ensure proper rising.
  • Allow cake to cool completely before adding glaze to prevent it from melting excessively.
  • Use a toothpick test to check doneness; it should come out clean or with a few moist crumbs.

Nutrition

Keywords: pumpkin coffee cake, vanilla glaze, fall dessert, autumn cake, moist pumpkin cake, spiced coffee cake, gluten-free pumpkin cake, dairy-free option

Find it online: https://juliaglam.com/pumpkin-coffee-cake-with-vanilla-glaze/