Pumpkin Coffee Cake With Maple Glaze

October  4, 2022
0 Ratings
Photo by Ty Mecham
  • Prep time 30 minutes
  • Cook time 50 minutes
  • makes one 9"x13" cake
Author Notes

My first experience with coffee cake was a slice of Wolferman’s Bakery cinnamon sour cream version—I, an elementary school-aged child, was hesitant to consume a baked good made with coffee, as this pre-dated my now-caffeine-fueled morning routine and years as a college barista. But my parents insisted I’d try it and perhaps, even like it. So they cut me a skeptical sliver and I dug in.

People say that when you win the lottery, your life changes in the blink of an eye (or more specifically, the exchange of a $2 bill for the golden ticket handed over by a bodega cashier). The same can be said for me and Wolferman’s cinnamon–sour cream coffee cake. I had never tasted anything so moist, so buttery, and so artificially delicious as this mail-order baked good. Ever since the aughts, I’ve morphed into a devoted coffee cake consumer. Whenever I have it, I cut myself a wedge, not a slice, and then another.

To celebrate the changing of the leaves, I developed an autumnal version of that Wolferman’s wonder: It features pumpkin purée, a bevy of warm ground spices, an oat-based streusel, and a subtle maple-infused glaze. I’m quick to scoff at a dry baked good (Wolferman’s would never be dry), so I made sure that this one was plenty moist—pure pumpkin purée, plus sour cream, eggs, canola oil, and milk make that happen. Best of all, there are no surprises here. With the exception of oat flour, you should have everything on hand already, meaning that you can make the coffee cake in far less time than it would take for one from Wolferman’s to arrive (though I might order one anyway). —Kelly Vaughan

What You'll Need
  • Pumpkin Coffee Cake
  • 2 cups all-purpose flour
  • 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 cup packed light brown sugar
  • 3/4 cup neutral-flavored oil, such as canola
  • 1 1/4 cups pure pumpkin purée (not pumpkin pie filling)
  • 3/4 cup sour cream
  • 2 eggs
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Crumb Topping and Glaze
  • 1 cup oat flour
  • 1 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, cut into ½-inch cubes, cold
  • 1 cup chopped pecans (optional)
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon heavy cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pure vanilla extract
  1. Heat the oven to 350℉. Grease a 9”x13” square baking pan with baking spray or the remaining butter from a butter wrapper.
  2. Make the crumb topping: in a medium bowl, whisk together oat flour, brown sugar, cinnamon, and salt. Add cold, cubed butter. Using your fingers or a pastry blender, mix until the butter resembles peas and the streusel forms large clumps. Cover and chill in the fridge.
  3. Meanwhile, in a medium bowl, whisk together both flours, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt to combine.
  4. In a separate bowl, whisk together brown sugar, oil, and pumpkin purée. Add sour cream and whisk to combine until no lumps remain. Add eggs, one at a time, and whisk until combined. Add milk and vanilla and whisk.
  5. Fold wet ingredients into dry ingredients until the batter is mostly smooth (a few small lumps are okay), being careful not to overmix.
  6. Pour the batter into the baking pan and cover with streusel crumb topping, breaking up any large clumps of streusel. Bake in the oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for at least one hour.
  8. To make the glaze: Whisk together confectioners’ sugar, heavy cream, maple syrup, and pure vanilla extract until smooth. Drizzle generously over the crumb topping.
  9. Serve at room temperature.

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