Pumpkin Spice Bliss Coffee Cake: A Seasonal Delight

Ingredients

Dry Ingredients

• 2 ¼ cups all‑purpose flour
• ½ cup granulated sugar
• 2  teaspoons baking powder
• ¼  teaspoon baking soda
• ½  teaspoon salt
• 2  teaspoons ground cinnamon
• ¼  teaspoon ground nutmeg
• ¼  teaspoon ground ginger
• ¼  teaspoon ground cloves

Wet Ingredients

• 1  cup pumpkin puree (canned or fresh)
• ½  cup brown sugar, packed
• ¼  cup unsalted butter, melted
• 2  large eggs, room temperature
• ¾  cup buttermilk, shaken
• 1  teaspoon vanilla extract

Streusel Topping

• ½  cup all‑purpose flour
• ⅓  cup brown sugar
• ¼  cup cold unsalted butter, diced
• 1  teaspoon ground cinnamon

Cream‑Cheese Glaze

• 4  ounces cream cheese, softened
• ¼  cup powdered sugar, sifted
• 1  tablespoon milk or heavy cream
• ½  teaspoon vanilla extract

Instructions

Baking the Cake

1. Spread the batter. Pour the pumpkin batter into the prepared pan, smoothing the top with a spatula. This ensures an even rise and uniform crumb.
2. Apply the streusel. Sprinkle the crumb mixture evenly over the batter. The streusel should cover the surface fully but not be packed down; it will rise slightly as the cake bakes.
3. Bake. Place the pan in the center of the oven and bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs. The top should be golden‑brown and the edges slightly pulled away from the pan.
4. Cool slightly. Remove the cake from the oven and let it rest on a wire rack for 10 minutes. This short cooling period firms the crumb, making it easier to drizzle the glaze without it sliding off.