Pumpkin Coffee Cake with Maple Glaze

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Hey there! How was your weekend? Mine was perfectly autumn-y. It was a wonderful combination of blustery, rainy weather and radiant, colorful sunshine. Plus, hubby and I celebrated our 5 year anniversary on Saturday, which was fun. Hard to believe it’s been 5 years already! I’m sure we’ll say the same thing at 50, God willing. In honor of our anniversary, I let Justin pick which recipe I would post first this week. He totally surprised me by choosing this pumpkin coffee cake with maple glaze. Justin proclaims himself to be pumpkin-ambivalent. He reckons that he is above the pumpkin-spice-everything craze that runs rampant this time of year. But. One bite of this pumpkin coffee cake…. Actually, one taste of the spiced maple glaze that I offered while finishing the cake, and all that went out the window. I offered to send the leftovers with him to work, because this recipe makes a very generous 9×13 pan of decadent coffee cake, and he declined. Which means he plans to eat the entire 9×13 pan of pumpkin coffee cake over the upcoming week. Don’t worry, he’s training for the Philly marathon in November, he’ll burn it off. #wifebrag.

This pumpkin coffee cake fits perfectly into the autumn of my dreams. The one where I host a lovely outdoor brunch for friends and family on picnic tables under vibrantly colored trees with an expertly selected menu of cozy, seasonal fare. The centerpiece, of course, would be this coffee cake. Surprisingly light and incredibly tasty, this cake is decadent and wholesome. Sweet enough for dessert but totally acceptable for a weekend breakfast. Hey, pumpkin is a vegetable, right? While I may fall short of my fall brunch goals this season (the days are flying by! we just finally bought our mums this weekend!), this coffee cake will not disappoint. Don’t hate me for suggesting that this would be a fantastic breakfast while the whole gang is in the house come Thanksgiving.

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I hope it goes without saying that this pumpkin coffee cake with maple glaze is delicious. But in addition to being delicious, it’s also fairly simple to make. There are a few steps, between making the cake batter, mixing the streusel and preparing the glaze, but nothing is very complicated and it all comes together pretty quickly. The result is so worth it. The cake itself is warmly spiced and tender. Not at all heavy or dense, as pumpkin confections can sometimes be. The classic streusel topping is what makes it coffee cake, which means you’re well within your rights to pick sweet, buttery pieces from the top of the cake as it cools. And the maple glaze… Well, that’s what makes this recipe truly worthy of a special occasion. Powdered sugar, pure maple syrup and heavy cream combine to make a divine topping for an already heavenly cake. The glaze recipe makes a generous amount, so drizzle about half over the cake once cooled and reserve the rest to drizzle (or,  um, douse) individual servings. I might give Justin a run for his money this week. I’m already planning to have a piece of this coffee cake with a cappuccino after work tomorrow.

pumpkin-coffee-cake-with-maple-glaze

Pumpkin Coffee Cake with Maple Glaze

Ingredients:

For Cake:

  • 4 eggs, at room temperature
  • 1 cup white granulated sugar
  • 2/3 cup packed light brown sugar
  • 15 oz. can pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp pumpkin pie spice
  • 1 tsp salt

For Streusel:

  • 1 1/2 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 stick (8 tablespoons) butter,cut into small cubes, at room temperature

For Maple Glaze:

  • 1 cup powdered sugar
  • 3 Tbsp heavy cream, plus more as necessary
  • 3 Tbsp pure maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt

Instructions:

Preheat oven to 350. Spray 9×13 baking pan with cooking spray. Set aside.

In bowl of stand mixer, add eggs, sugars, pumpkin and vanilla. Mix on medium speed until combined, about 3 minutes. In medium bow, whisk together dry ingredients. With mixer on low, add dry ingredients to wet in 3 batches, allowing each to incorporate into wet ingredients before proceeding. Pour batter into prepared pan.

In medium bowl whisk together the following streusel ingredients: flour, sugar, pumpkin pie spice and salt. Add butter to bowl and incorporate into dry ingredients, using either pastry blender or fingertips. Mix until mixture resembles coarse sand and holds together when pressed but will still easily crumble. Sprinkle streusel over top of cake batter. Bake cake for 30-35 minutes, or until skewer inserted into center comes out clean. Allow cake to cool completely before adding glaze.

To prepare maple glaze, add all ingredients to medium bowl and whisk until thoroughly combined and glaze drizzles easily from whisk. Add additional cream if necessary to achieve desired consistency. Drizzle about half of the glaze over the coffee cake and reserve the rest to drizzle over individual servings. Or just go for it and put entire glaze recipe over cake.

Serves 12-16, depending on size of pieces.

pumpkin-coffee-cake-with-maple-glaze


Zucchini Cream Cheese Muffins

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This is the time of year when people have more zucchini than they know what to do with. Most people are in that situation because their gardens produce zucchini faster than they can cook it. I wind up in that situation because I know it’s zucchini season and buy way too much at the grocery store. We end up in the same place, just have different ways of getting there.

However you wind up with an abundance of zucchini, these muffins are a prime way to use it. These are inspired by my favorite pumpkin muffins (recipe here.) Warmly spiced, tender muffins are filled with a sweetened cream cheese and topped with a toasty, buttery streusel. Even if you don’t have any zucchini, these are a good reason to go out and buy some.

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Zucchini Cream Cheese Muffins

Ingredients: 

Muffins:

  • 1 pound zucchini, ends and stems removed, cut into 1 inch pieces (about 2 medium zucchini) if you are shredding by hand, do not cut zucchini into pieces
  • ¾ cup sugar, divided
  • 2 cups unbleached all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ cup plain greek yogurt
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 6 Tbsp butter, melted and cooled

Cream Cheese Filling:

  • 4 oz cream cheese, room temperature
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp heavy cream, half and half or milk

Streusel Topping:

  • 1 cup old fashioned rolled oats
  • 2 Tbsp unbleached all purpose flour
  • ½ cup light brown sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1/3 cup raw pumpkin seeds
  • 6 Tbsp cold butter, cut into pieces

Instructions: 

Preheat oven to 375 degrees. Line muffin tin with 12 liners.

Batter: 

Place zucchini and 2 Tbsp sugar in food processor. Pulse 12-15 times until finely shredded. Alternatively, shred zucchini by hand on large holes of box grater, then mix with 2 Tbsp sugar. Place zucchini and sugar mixture into fine mesh strainer placed over bowl. Allow to sit for 30 minutes, so that liquid drains from zucchini into bowl. After 30 minutes, place zucchini in paper towels or clean dish towel and wring excess liquid from mixture.

In large bowl, whisk flour, baking soda, baking powder, salt, cinnamon and nutmeg until well combined. Set aside.

In medium bowl, whisk eggs, greek yogurt, vanilla, remaining sugar and butter. Mix in zucchini. Add egg/zucchini mixture to flour. Stir until just combined.

Cream Cheese Filling: 

Whisk all ingredients in bowl until smooth.

Streusel Topping:

Place all ingredients in bowl. Using pastry cutters, two knives or your fingers, until mixture holds together loosely.

Assembly:

Put enough batter on the bottom of each muffin liner to cover bottom, 1-2 Tbsp. Evenly distribute cream cheese filling over each muffin. Top with remaining batter. Evenly divide streusel topping over each muffin, pressing into batter to adhere.

Bake for 22-24 minutes. Cool in muffin tin for 5 minutes, then remove muffins and place on cooling rack until cooled completely. Allow muffins to cool completely before eating- the cream cheese filling is very hot right out of the oven.

Makes 12 muffins.

Muffin base adapted from Baking Illustrated