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–+ servings

Pumpkin Coffee Cake with Hazelnut Streusel

Print Recipe
This pumpkin coffee cake is spiced with ground cinnamon, ginger and nutmeg, then topped with brown sugar hazelnut streusel and drizzle with a maple glaze.
Course Breakfast & Brunch
Cuisine American
Keyword brunch, cake, coffee cake, dessert, fall baking, from scratch, hazelnuts, maple, pumpkin
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 450
Author Laurie McNamara

Equipment

  • USA Pan Bakeware Round Cake Pan Set

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons sugar

FOR THE STREUSEL:

  • 3/4 cup chopped hazelnuts
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon

FOR THE CAKE:

  • 1½ cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon grated fresh nutmeg
  • 1/2 cup unsalted butter room temperature
  • 1/3 cup mascarpone cheese room temperature
  • 1 cup light brown sugar
  • 2 large eggs
  • 2/3 cup pumpkin puree not pie filling
  • 1 teaspoon pure vanilla extract

FOR THE GLAZE:

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons whole milk or half and half
  • 1 teaspoon pure maple syrup
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

FOR THE PAN:

  • Preheat your oven to 350℉ (or 180℃).
  • Butter a 9-inch cake pan. Add the sugar, shake to coat (discard any excess) and set off to the side.

TO MAKE THE STREUSEL:

  • In a small bowl combine hazelnuts, brown sugar and cinnamon, then set off to the side.

TO MAKE THE COFFEE CAKE:

  • In a medium bowl sift together the flour, baking soda, baking powder, cinnamon, ginger and nutmeg.
  • In the bowl of your mixer, cream together the butter, mascarpone and light brown sugar. Add in 1 egg at a time, mixing after each one. Add in the pumpkin puree and vanilla, mix until combined.
  • Pour cake batter into prepared cake pan and sprinkle with hazelnut mixture.
  • Bake on the middle rack of your oven for 40 to 45 minutes or until a cake tester comes out clean.
  • Cool completely before serving.

TO MAKE THE GLAZE:

  • In a small bowl whisk together the powdered sugar, whole milk, maple syrup and vanilla. If too thick, add more milk. If too thin, add a little more powdered sugar.
  • Drizzle glaze over slices of pumpkin coffee cake.

Nutrition

Serving: 1piece | Calories: 450kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 223mg | Potassium: 200mg | Fiber: 2g | Sugar: 43g | Vitamin A: 3773IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg