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Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze Recipe

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This recipe for Cinnamon Streusel Pumpkin Coffee Cake with Maple Glaze is from Ahaus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/2 c. salted butter, almost melted
1/2 c. packed brown sugar
1 1/2 c pumpkin
3 large eggs
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp salt
1 tsp each cinnamon, ground ginger,
all spice, a pinch each of nutmeg and ground cloves

Topping:
6 tbsp. flour
6 tbsp. white sugar
6 tbsp. brown sugar
1/2 tsp. cinnamon
3 tbsp. melted butter

Glaze:
2 tbsp. butter
1-1/4 c. powdered sugar
1 tsp. vanilla
1-2 tbsp. maple syrup
Directions:
Directions:
Preheat oven to 350º. Grease a 6x11 or 9" square pan.
Mix butter, brown sugar, pumpkin and eggs together till smooth. Add flour, baking powder, salt and spices. Mix till just combined. Pour half of batter into a baking dish.

Topping: Mix all ingredients together and crumble with your fingers until fine crumbs form. Sprinkle half the topping over batter. Complete the cake by adding the remaining batter and top with remaining crumb topping.
Bake 45 minutes or till middle is set. Cake should be firm and puffy.

Glaze: Melt butter in a small sauce pan. Add powdered sugar and stir it up. (the butter awkwardly soaks into the powder, this is normal). Add vanilla and ample syrup and stir into a nice smooth frosting while over medium heat. You may have to add a dash of water or milk to thin. Drizzle over cake.

 

 

 

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