There is something truly magical about a Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe that warms both your kitchen and your soul. This delightful treat combines the rich, cozy flavors of pumpkin and warm spices with a crunchy coconut pecan crust that adds the perfect texture contrast. Finished with a luscious spiced glaze, this coffee cake is not only a feast for the taste buds but also an inviting centerpiece for any gathering or a special morning pick-me-up. If you love autumn flavors or simply crave a show-stopping dessert, this Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe will quickly become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
These simple yet essential ingredients each play a starring role in making this cake irresistible—flour provides structure, pumpkin puree adds moisture and color, and the blend of spices brings that signature warm aroma. The crumb topping’s coconut and pecans create a delightful crunch, while the glaze ties everything together with a sweet and spicy finish.
- All-purpose flour: The foundation for a tender cake and crumbly topping.
- Baking powder and baking soda: Provide just the right rise for a soft, fluffy texture.
- Salt: Balances sweetness and enhances all the flavors.
- Ground cinnamon, nutmeg, and cardamom: These warming spices create that unforgettable spiced aroma in both cake and glaze.
- Light brown sugar: Adds deep molasses sweetness and moisture throughout.
- Large eggs: Bind the batter while adding richness.
- Pumpkin puree: Brings lovely moisture, subtle earthy flavor, and a beautiful orange color.
- Vegetable oil and melted unsalted butter: Combine to keep the cake moist and tender.
- Shredded sweetened coconut: Adds chewy texture and tropical sweetness to the crumb topping.
- Chopped pecans (or walnuts): Deliver that satisfying crunch and nutty depth.
- Powdered sugar, milk: Blend into the smooth, spiced glaze that crowns the cake.
How to Make Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper. This step ensures your cake slides out effortlessly once baked, making cleanup a breeze.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine 1½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and the aromatic spices—1½ teaspoons cinnamon, 1 teaspoon nutmeg, and ½ teaspoon cardamom. This spice mix will infuse the entire cake with warmth and depth, so whisk them well to evenly distribute the flavors.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together 1½ cups pumpkin puree, 1 cup light brown sugar, 2 large eggs (make sure they’re at room temperature for better mixing), ¼ cup vegetable oil, and ½ cup melted unsalted butter. This blend brings delicious moisture and richness, creating a batter that’s thick and ready to become a cozy cake.
Step 4: Combine Wet and Dry Ingredients
Pour your wet ingredients into the dry mixture. Gently fold with a spatula or wooden spoon just until combined. Do not overmix; a few lumps in the batter are perfectly fine and help keep the cake tender and airy.
Step 5: Prepare the Coconut Pecan Crumb Topping
Mix together ½ cup flour, ½ cup light brown sugar, ½ cup shredded sweetened coconut, and ½ cup chopped pecans (or walnuts) in a small bowl. Drizzle in ¼ cup melted butter and use a fork to blend until you have coarse crumbs. This topping will create that irresistible sweet and nutty crunch on your cake.
Step 6: Assemble and Bake
Spread the pumpkin batter evenly into the prepared pan, then sprinkle the crumb topping generously over the surface. Slide it into the oven and bake for 30 to 35 minutes. Start checking at 28 minutes by inserting a toothpick in the center; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
Step 7: Cool and Glaze Your Cake
Allow the cake to cool in the pan for about 10 minutes. This rest helps the crumb topping to set and prevents the glaze from melting too much. Meanwhile, whisk together the glaze by combining 1 cup powdered sugar, 3 tablespoons milk, and a pinch each of cinnamon, nutmeg, and cardamom. Drizzle this spiced glaze evenly over the warm cake for that final touch of decadence.
How to Serve Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe
Garnishes
For a stunning presentation, sprinkle extra toasted pecans or a dusting of cinnamon over the spiced glaze just before serving. A few stray coconut flakes can add whimsy and texture that invites guests to take the first bite.
Side Dishes
This cake pairs beautifully with a steaming cup of coffee or chai tea that echoes its warm spices. For brunch, why not offer fresh fruit slices like crisp apples or pears to balance the cake’s sweetness?
Creative Ways to Present
Serve individual squares of the cake atop small decorative plates with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. For gatherings, arrange the squares on a tiered stand to upgrade your coffee table setup with class and charm.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly at room temperature for up to two days to maintain freshness. For longer storage, wrap the cake securely and refrigerate for up to five days.
Freezing
You can freeze this cake, either whole or sliced, by wrapping in plastic wrap and placing in a freezer-safe container. It holds beautifully for up to three months. Thaw overnight in the fridge before enjoying.
Reheating
To bring back the freshly baked warmth, reheat individual slices in the microwave for about 20 seconds or in a preheated oven at 325°F for 10 minutes. The glaze will soften to a delightful drizzle once warmed again.
FAQs
Can I use canned pumpkin or fresh pumpkin puree?
Absolutely! Canned pumpkin puree is perfect for this Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe because it’s smooth and consistent. If you opt for fresh pumpkin, make sure it’s pureed well and drained of excess liquid so your cake batter isn’t too wet.
Can I substitute nuts in the crumb topping?
Yes! Pecans are traditional, but walnuts or even chopped almonds work beautifully and offer their own unique flavors and textures. Just toast them lightly for best results.
What if I don’t have cardamom for the glaze?
No worries! You can omit the cardamom or replace it with a bit more cinnamon or a pinch of ground ginger. The glaze will still wonderfully complement the cake’s warm spices.
Is this cake suitable for freezing before baking?
It’s best to bake this particular cake first, then freeze the finished product. The crumb topping may not hold its texture well if frozen raw.
Can I make this gluten-free?
You can try using a gluten-free all-purpose flour blend. Keep in mind that the texture might vary slightly, but the flavors will remain just as delicious in this Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe.
Final Thoughts
There is truly nothing like sharing a slice of this Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe with friends or family to brighten any day. Its comforting flavors, perfect crumb, and sweet-spiced finish make it a standout treat that’s surprisingly easy to make. Don’t hesitate to try it yourself—you might just find your new go-to for cozy gatherings and special breakfasts!
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Pumpkin Coffee Cake with Coconut Pecan Crumb Topping and Spiced Glaze Recipe
This Pumpkin Coffee Cake is a moist, spiced cake featuring a generous swirl of crumbly pecan coconut topping and a smooth cardamom-spiced glaze. Perfect for autumn mornings or cozy gatherings, it combines warm spices like cinnamon, nutmeg, and cardamom with the rich flavor of pumpkin puree for a comforting treat that pairs beautifully with coffee or tea.
- Total Time: 50 minutes
- Yield: 12 servings
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- 1 cup light brown sugar
- 2 large eggs (at room temperature)
- 1 1/2 cups pumpkin puree
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans or walnuts
- 1/4 cup unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 3 tbsp milk
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease or spray a 9×9-inch baking pan and line it with parchment paper to ensure easy removal after baking. A 10×10-inch pan can also be used.
- Whisk the dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cardamom. Mix until well blended to evenly distribute the spices and leavening agents.
- Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, room temperature eggs, vegetable oil, and melted butter until smooth and well combined.
- Combine wet and dry ingredients: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently stir using a spatula or wooden spoon until just combined. The batter should be thick and slightly lumpy; avoid overmixing to keep the cake tender.
- Prepare the crumb topping: In a small bowl, stir together the flour, light brown sugar, shredded coconut, and chopped pecans (or walnuts). Add the melted butter and mix with a fork until the mixture forms coarse crumbs resembling a crumble topping.
- Assemble the cake: Evenly spread the pumpkin batter into the prepared baking pan. Generously sprinkle the crumb topping evenly over the surface of the batter to create a crunchy, flavorful layer.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Begin checking for doneness at 28 minutes by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to prevent dryness.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes. This brief resting period helps the crumb topping set comfortably and prevents the glaze from melting prematurely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, nutmeg, and cardamom until smooth. Adjust the consistency by adding a little extra milk for thinning or additional powdered sugar for thickening as desired.
- Glaze and serve: Drizzle the spiced glaze evenly over the cooled cake. Slice into squares and serve warm or at room temperature for best flavor and texture.
Notes
- Ensure eggs are at room temperature for better incorporation into the batter.
- Do not overmix the batter to maintain a tender crumb.
- Parchment lining makes cake removal easier and cleaner.
- Check the cake a few minutes before the minimum bake time to avoid overbaking.
- The glaze can be adjusted in thickness by adding more milk or powdered sugar.
- Substitute walnuts for pecans in the crumb topping optionally.
- This cake stores well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
