This post contains affiliate links. Pumpkin Coffee Cake with Crème Fraîche Glaze is a seasonal breakfast treat whose sweetness is tempered by the tangy crème fraîche glaze. A ribbon of sweet cinnamon streusel runs through the middle of each slice, and warmly complements the cake. Make this for your next winter brunch or weekend breakfast.
It’s been a bit busy again this week. This is kind of why I hate the holiday season. Not only does it get really crappy out, weather-wise.
But work is also generally bustling or super-busy, with everyone clamoring to get the end-of-year stuff done on time.
Family obligations start cropping up, and I start wishing that I was independently wealthy so I could escape to someplace warm with a beach, some solitude, as well as some silence. Maybe an alcoholic beverage or three.
In trying to get done what I need to get done before the end of the year, I’ve been pulling in some overtime. In fact, I worked this morning. And to make things a little more bearable, I took some coffee cake with me.
Pumpkin Coffee Cake with Crème Fraîche Glaze. One of Jay’s cousins gave us our (my) Bundt pan as a wedding gift, and I don’t use it nearly as much as I should.
But I had a cup of pumpkin sitting in the fridge I needed to do something with, so I did what I usually do: Scour the internet for recipes.
And lest you think I’m just tooting my own horn, not only did I get my boss to eat a slice before we opened, I also convinced him to take a slice home to his wife. That almost never happens!
For the Streusel:
- 1/2 C packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 Tbsp unsalted butter
For the Cake:
- 3 C all-purpose flour
- 1 Tbsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp salt
- 2 C sugar
- 1 C (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 C pumpkin
- 1 container (8 oz.) sour cream or Greek yogurt
- 1 Tbsp vanilla extract
For the Glaze:
- 2 Tbsp crème fraîche
- 1-2 Tbsp milk
- 1 C powdered sugar
- Preheat the oven to 350° F. Grease and flour a 12-cup Bundt pan. Set aside.
- In a small bowl, combine brown sugar, cinnamon and allspice. Cut in the Tbsp. butter until mixture is crumbly.
- Whisk the flour, cinnamon, baking soda and salt in medium bowl, and set aside. Beat the sugar and butter in the bowl of a stand mixer until light and fluffy, about 4-5 minutes on medium speed. Add eggs one at a time, beating well after each addition. Add in the pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
- Spread half of the batter into the prepared pan. Sprinkle streusel on top of the batter, without letting it touch the sides of the pan. Top with the remaining batter. Make sure the top batter layer touches edges of pan.
- Bake for 60 minutes or until a wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on a wire rack. Invert onto wire rack to cool.
- While the cake is cooling, whisk together the crème fraîche, milk and powdered sugar in a small bowl or a larger mixing cup. Drizzle over the still-warm cake. Let sit for 5 minutes for the glaze to set up, then serve.
If you're unable to find crème fraîche, you can make your own the night before you need it. For this recipe mix 1 Tbsp of sour cream with 1 Tbsp. of heavy cream, and refrigerate overnight.