Pumpkin Fritter Coffee Cake
A cozy autumn coffee cake that tastes exactly like pumpkin fritters, with a tender spiced cake base, crunchy cinnamon streusel topping, and sweet vanilla glaze.
Equipment
Ingredients
Cake Batter
pumpkin puree (canned, unsweetened)
400 g
all-purpose flour
300 g
granulated sugar
200 g
brown sugar (packed)
100 g
large eggs
2 piece
unsalted butter (melted)
115 g
whole milk (room temperature)
120 ml
baking powder
10 g
baking soda
3 g
ground cinnamon
5 g
ground nutmeg
2 g
Fritter Topping
all-purpose flour
60 g
brown sugar (packed)
50 g
unsalted butter (cold, cubed)
45 g
ground cinnamon
3 g
Glaze
powdered sugar
120 g
whole milk
30 ml
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 175°C and prepare a 23x33cm baking dish by greasing it lightly.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
Mix wet ingredients
In another bowl, combine pumpkin puree, both sugars, eggs, melted butter, and milk until smooth.
Combine batter
Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Prepare fritter topping
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
Assemble cake
Pour batter into prepared baking dish and evenly sprinkle the fritter topping over the surface.
Bake the cake
Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the topping is golden brown.
Cool the cake
Remove from oven and let cool in the pan for 10 minutes before adding the glaze.
Prepare glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
Glaze and serve
Drizzle the glaze over the slightly warm cake and let it set for a few minutes before slicing.
Original recipe
Storage
Store covered at room temperature for up to 2 days or refrigerate. Tastes even better the next day.
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