Best 2 Pumpkin Coffee Cake With A Brown Sugar Glaze Recipes

Indulge in the delectable flavors of fall with our irresistible Pumpkin Coffee Cake, a culinary masterpiece that harmoniously blends the cozy warmth of pumpkin spice with the comforting aroma of freshly brewed coffee. This delectable treat is elevated by a luscious Brown Sugar Glaze, creating a symphony of flavors that will tantalize your taste buds. Our Pumpkin Coffee Cake with a Brown Sugar Glaze recipe is meticulously crafted to ensure that each bite is a perfect balance of moist, tender crumb and the perfect amount of sweetness.

Complementing this classic recipe, we also present variations that cater to diverse dietary preferences and allergies. Discover the gluten-free Pumpkin Coffee Cake, a delightful adaptation that uses almond flour and coconut flour to create a delectable cake that is just as satisfying as the original. For those with egg allergies, the Eggless Pumpkin Coffee Cake offers a delightful alternative, using flax eggs and applesauce to achieve a moist and flavorful texture. And for those who prefer a vegan treat, the Vegan Pumpkin Coffee Cake is an exquisite choice, featuring plant-based ingredients that deliver a guilt-free indulgence.

Here are our top 2 tried and tested recipes!

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Pumpkin Bundt Cake With Maple Brown-Butter Glaze image

Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.

Provided by Yossy Arefi

Categories cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

3 cups/384 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups/440 grams light brown sugar, packed
1/2 cup/114 grams unsalted butter, soft but cool
1/2 cup extra-virgin olive oil
2 large eggs, at room temperature
1 (15-ounce) can/425 grams pumpkin purée
1/2 cup sour cream
2 tablespoons unsalted butter
1 cup/102 grams confectioners' sugar (preferably organic), sifted
1/4 cup maple syrup
Pinch of salt
1 to 2 tablespoons lightly toasted pepitas (optional)

Steps:

Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams

PUMPKIN PIE COFFEE CAKE

Pumpkin Pie Coffee Cake image

Good for pre-Black Friday shopping or for Thanksgiving morning breakfast.

Provided by lynn13

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 16

Number Of Ingredients 20

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
1 cup brown sugar
1 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup white sugar
1 cup butter, melted
1 (16 ounce) can pumpkin puree (such as Libby's®)
1 cup all-purpose flour
2 eggs
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon white sugar, or to taste
1 teaspoon ground cinnamon, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
Bake in the preheated oven until slightly done, 5 minutes.
Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 61.5 g, Cholesterol 107.5 mg, Fat 24.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 15.1 g, Sodium 634.5 mg, Sugar 36.6 g

Tips:

Use fresh pumpkin purée. Canned pumpkin purée can be used, but fresh pumpkin purée will give the coffee cake a more vibrant flavor and texture.
Don't overmix the batter. Overmixing can result in a tough coffee cake.
Bake the coffee cake until a toothpick inserted into the center comes out clean. Overbaking will result in a dry coffee cake.
Let the coffee cake cool completely before glazing it. This will help the glaze to set properly.
Store the coffee cake at room temperature for up to 3 days. You can also store it in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Conclusion:

This pumpkin coffee cake with a brown sugar glaze is a delicious and easy-to-make fall treat. The combination of pumpkin, spices, and brown sugar glaze is sure to please everyone. Whether you're serving it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit.