Fall
Pumpkin Maple Coffee Cake
Popular on Food52
45 Reviews
Ann @.
March 23, 2019
So sorry I did not read the reviews for this recipe before stirring it up. First, the recipe is not well written as it lumps together the ingredients for the "crumble and glaze." Made it very confusing as I first thought the crumble and glaze were one and the same... ? Better to have separated the ingredients for the "cake batter", the "crumble", then the "glaze." Also, the impact of the crumble is lost in this cake as it's practically the same color as the cake. I passed on the glaze -- enough with the sugar. End result? A passable muffin-like texture, though a bit rubbery. It might have benefitted from the addition of an egg or two. Not something I will try again.
Ida
October 13, 2018
This recipe is incredible! I made a test batch of the cake per the recipe, and my only alteration the second time around was using a lot less liquid in the glaze. The friends I gave the second one too L O V E D it. Thank you, thank you, thank you!
Karen B.
September 16, 2018
Oh my goodness ~ I decided to make this, so printed the recipe, then read the comments. Has this recipe been revised to work any better? It sounds wonderful, now I'm hesitant to try it.
Roger D.
November 24, 2017
WAY TOO MUCH liquid in glaze. Just soaked into the cake and killed the crumble. Tasted great otherwise.
Paula H.
October 28, 2016
This was a huge waste of time and ingredients. I was wondering why there were no eggs, and wish I had added a couple. The cake was dense, but not rich. The "crumble" was barely noticeable (even with a half cup of added walnuts). So wish I took the time to read the comments. I won't even try to make this one better, just find a totally new approach.
Chaline B.
October 23, 2016
Crumble is not crumbly. Still looks underdone after 30 minutes. Not a good recipe.
eatlikeachef
October 3, 2016
the flavor was fine but the crumble IN the cake was a big mistake. It made for pockets of gummy texture like the cake was underdone, but the whole cake would have been over cooked and dry if I'd cooked it longer. If I make it again (doubtful), I'll just put the crumble on top (with less butter, more flour + nuts, as others have recommended). I added salt and extra spices.
Stefanie S.
October 2, 2016
There are some things that could and should be changed with this recipe, but it wasn't as catastrophic as many of the comments below want to make out. Obviously there should be eggs, or something to lighten the density, as this not only affected the overall flavor, but also how the crumble sat.
The crumble could use either a tablespoon less butter, or a higher ratio of brown sugar and flour. Walnuts were a must and a lifesaver -- after all, this is coffee cake.
I feel like there was an opportunity missed with the glaze. I added a few tablespoons of rich espresso, as well as a melted pat of butter. Cut the maple syrup down by half. Topped with walnuts.
The crumble could use either a tablespoon less butter, or a higher ratio of brown sugar and flour. Walnuts were a must and a lifesaver -- after all, this is coffee cake.
I feel like there was an opportunity missed with the glaze. I added a few tablespoons of rich espresso, as well as a melted pat of butter. Cut the maple syrup down by half. Topped with walnuts.
Tiffany T.
March 22, 2016
I like the flavor BUT I used gluten free sorghum flour, and when I turned it out of the bundt pan the cake fell apart!! I agree w/ other posts that the texture is a bit gummy. I think it needs eggs. That might hold it together and make it less dense.
stacy
February 1, 2016
I added 2 beaten eggs to the wet ingredients and just to mention fresh pumpkin puree not canned. I made a streusel in food processor with 1 1/4 cups flour whisked with 1 cup sugar, 2 T cinnamon, and 1/4 cup brown sugar. I then removed about a cup of this and added 1/4 cup more brown sugar whisked together until fine. I layered cake batter, whisked sugar layer, cake batter, whisked sugar layer, and a final layer cake batter. To the remaining food processor mix I added a cup of pecans mixed with almonds processed a bit then added 2 T butter and processed I topped the caked with this and baked for 1 hour 15 minutes. Super flavorful, again texture is a bit more like a pumpkin bread but moist and delicious. Let cake cool in pan for 45 minutes flipped onto a cookie sheet then flipped over so streusel was on top. It turned out great.
Pam
November 19, 2015
I made this with a few alterations and it turned out well. It is definitely a dense cake but it was a hit with my coworkers. I baked this in a springform pan instead of a bunt pan, and instead of the glaze I saved some crumble to add to the top. I also threw some chopped walnuts on top which was a fantastic addition; if I made this again I would also include toasted walnuts in the middle crumble layer to add some texture. Great pumpkin and spice flavors.
Amber R.
November 9, 2015
DON'T DO IT. Gross, man. Just stodgy and useless and bad. Needs leavening, salt.... needs therapy.
Trinidad P.
November 3, 2015
I wanted this to be good. It tasted more like pumpkin bread than cake. The crumb layer didn't really stand out.
Courtney
October 16, 2015
Oh, this cake made me sad-- I so wanted it to work, especially as I'd spent $8/can of imported pumpkin to make this cake in Australia. It took 50 minutes to bake and still came out uncooked in most places (I also made this in a medium-sized bunt pan and was very careful not to over-mix the batter). I'm disappointed that Food52 featured a recipe with mostly negative reviews in a feature email. I never would have wasted my time and ingredients on this had I checked the comments before making it, but I trusted that this was a winner because it had been highlighted by the editors. Lesson learned.
Susan R.
October 16, 2015
I made this last night to share with my co-workers. This morning on the way to work I stopped at the store and bought Danishes for everyone instead. This cake was dry, dense and inedible. I followed the instructions to the letter and it looked terrible and tasted worse. The most disappointing part is that I wasted perfectly good maple syrup.
PennyReeder
October 10, 2015
I made the maple pumpkin coffeecake. It smells and tastes delicious, but I'm not crazy about the texture. I'm wondering, is there a way to add eggs to the batter, and would that addition change the texture (making it more cakelike?) I followed the recipe exactly, baking in a loaf pan, and using coconut oil for the oil called for. It did take about 20 extra minutes to get done. Anyway, delicious, but not perfect!
Elizabeth Z.
October 8, 2015
I was very careful not to overmix this, and it still came out like a doorstop.
Kimberly K.
October 8, 2015
Kim
A waste of good ingredients. I used gluten free Cup 4 Cup flour to make it gluten free. I too kept reading the ingredient list and added all the maple syrup to the crumble instead of reserving some for the glaze. The texture was gluey and the crumble was indistinguishable from the rest of the cake.
A waste of good ingredients. I used gluten free Cup 4 Cup flour to make it gluten free. I too kept reading the ingredient list and added all the maple syrup to the crumble instead of reserving some for the glaze. The texture was gluey and the crumble was indistinguishable from the rest of the cake.
Sara
October 6, 2015
I made this today and it turned out delicious! My bundt pan was too big (12 cups) so I used a slightly larger than normal loaf pan. The baking time was longer, about 50 minutes in total, but it's perfectly moist and the texture is right on. I'm thinking over mixing might play a part if the texture came out gluey?
Stephanie
October 5, 2015
For those wondering the texture is gluey. Sorry , but what a waste. The " crumb layer" was indistinguishable from the heavy gloppy cake. I should have known no eggs was not a good idea, but I tried it anyway.
Ceege
October 5, 2015
Hi Kendra
Can you specify the exact size of what you call a "medium size bundt pan". Thanks for your help.
Can you specify the exact size of what you call a "medium size bundt pan". Thanks for your help.
Mel L.
October 5, 2015
I need some suggestions for a really good gluten free flour. I tried Bob's Red Mill almond flour, but I wasn't crazy about that. Anyone have any other suggestions? Thank you!
Hannah
October 5, 2015
King Arthur Flour makes a good gluten-free flour blend! There's also a brand called Cup 4 Cup that we use at the bakery I work at, and it does quite well as a substitute!
ChefJune
November 3, 2015
I love Bob's Red Mill "One-For-One." It works beautifully for cakes and pie crusts. but is is a bit pricy.
Christie
September 22, 2015
How is it different from other pumpkin cakes/breads? Does the maple add something new to the flavor profile? (don't mean to sound rude, just curious! there are so many pumpkin spice desserts out there...)
POCKETKnife.life
January 18, 2015
This came out beautifully in a bundt pan today. Though I didn't let the cake cool long enough before adding the glaze. The lack of eggs halved the baking time and left more to poach!
aaron
December 29, 2014
So am I the only one, when attempting to make this cake at 730am, that just kept reading the list of ingredients and combined the additional syrup and powder sugar to the crumble? Being that I past the point of no return and used up all the Maple Syrup I had, I just stuck with it popped it into the oven...we'll see.
Vanessa A.
November 24, 2014
Coming from Australia I am really intrigued by pumpkin pie spice - what is that?!!
See what other Food52ers are saying.