This hearty Pumpkin Maple Coffee Cake is the perfect Autumnal accompaniment to your afternoon coffee! Full of flavour and topped with a crunchy oat mixture, it’s so moreish you won’t want to share!
Hi strangers! I know it’s been a long time since you’ve heard from me, we’ll get onto that in a moment though. Today I’m here to share this delicious, easy to make Pumpkin Maple Coffee Cake. I absolutely love Autumn and pumpkin season, it’s the best time of year!
A flavourful cake topped with crunchy oats and butter cannot be beaten in my opinion. The orange hue the pumpkin gives this cake is just perfect for this time of year as well. I made sure to pack this cake with maple syrup, alllll the spices, plenty of pumpkin and the most perfect, crunchy streusel topping.
First though, let’s talk about where I’ve been. Let me start by saying I never anticipated taking this long away from my blog. I usually take the Summer holidays off, but this year we’ve been dealing with a lot.
It’s been a crazy few months with one of our kittens going back and forth to the vets numerous times for tests, before they concluded she has asthma. Teaching a cat how to use an inhaler mask is a journey, let me tell you! She’s needed a lot of care and it’s been a balancing act.
I’ve had another blood clot scare, various tests and appointments. I was positive for Antiphospholipid Syndrome twice, then negative and most recently positive again. This happens, the antibodies fluctuate and there’s nothing else I need to do other than continue taking my blood thinners. However, there is nothing like “there’s something abnormal with your blood results, you need an appt” to put the fear of God into you when you have blood issues and you nearly died because of blood clots. It’s just so stressful every time. I have to have blood tests every few months to monitor me. So, it’s good they’re staying on top of it, it’s just mentally a lot.
My husband and I both got COVID after 2 1/2 years of being super careful and avoiding it. That was terrifying. I’ve had to be careful as I’m high risk, I never stopped being careful, but I still got it. It was rough, but I recovered more quickly than I expected. I was really poorly for a bit though. I’ve had more ear infections, lots of dizziness and brain fog/processing issues.
I am awaiting a liver ultrasound, I’m having iron storage issues again. My fatigue is just silly at the moment. I have also recently started CBT and seeing a counsellor. On top of this, our (now ex, thank God) tenants trashed our old house before they moved out… I mean name one thing that hasn’t happened over the past few months.
We’re headed to tribunal with them because they don’t think they’ve done anything wrong. Even though we have photographic evidence and their breaches of the tenancy contract they signed, in black and white. Out of a £3000 bill to fix things, they think they owe £72.
They lied throughout their entire tenancy, allowed a friend to register a business at our address (against their contract). They smashed a socket, ruined the garden, ruined every door frame in the house, put woodwork gloss on emulsion walls, ruined every wall in the house… Allowed their children to wipe bodily fluids on the walls, windows and ceilings, draw all over the walls, stamp all over the walls. They didn’t mop up any shower/bath water, so ruined the bath panel and allowed water to leak downstairs so badly the wall was orange, black and had peeling paint.
They drilled in walls they shouldn’t. Broke plugs, toilet roll holders, removed and lost our curtain poles and fitted hideous blinds without permission, left furniture we had to pay to remove. The whole house was redecorated under two years ago and it needed completely redecorating again. There’s such a thing as fair wear and tear, but that’s interpreted as redecoration every 5 years. Plus, the damage to the walls and woodwork are beyond fair wear and tear. It’s just wanton damage and not giving a toss.
They’ve broken every plug in the house, snapped bits off of taps… it seems endless. I’ve been travelling back and forth for months now and it’s exhausting. My husband has a really bad shoulder which he’s receiving treatment for. This means all the driving is on me and a lot of stuff I shouldn’t really be doing because of my back/joint issues.
Unfortunately for them, they’ve left evidence of what has caused all the woodwork damage. So that’s gone on the report against them. My husband and I are also the most stubborn people you’ll meet. We are not going to give in and allow them to get away with it.
There were flies, bugs all sorts in the house and bins, left to become an infestation. But apparently we are profiteering from them in wanting them to pay for the damage they have caused. We’re not going to get more than their deposit at tribunal, so I’m actually at a loss with how much I’ve had to spend. The letting agent added even more to their bill once she saw all the damage. My husband was on the phone for over an hour going over everything.
My dad and brother have worked wonders inside the house. It’s completely done now and we also took the liberty to change the worktop and tiles in the kitchen as they were looking a bit tired. Hubby and I have been up there most weekends and I’ve been up numerous times in the week while he stays home working. I’m painting the storage shed at the front of the house, the porch etc. So between health stuff, house stuff, cat stuff, travelling to Essex and back, I’ve had zero energy or time for blogging.
My energy is finite anyway, I suffer chronic fatigue alongside my chronic conditions. I’m in a state of constant stress and anxiety. However, for the first time in years I feel hope. Hope that my counsellor can help me come to terms with things in my life and give me the tools to deal with them in a healthy way. Instead of bottling everything up. Let me tell you, bottling things up for 31 years gets kind of heavy.
So, that’s a brief overview of what’s been happening for the past few months. But, let’s get back to this Pumpkin Maple Coffee Cake!
I made sure to add plenty of pumpkin to this recipe and made a maple syrup drizzle for the top to really make sure you get that maple flavour. There’s maple syrup in the cake too, along with spices. It really is the perfect cake for your afternoon coffee.
You can bake this Pumpkin Maple Coffee Cake in a round tin, like I did. However, I’ve also made coffee cakes in square pans, it’s totally up to you. It does take quite a while to bake. This is because it’s a pretty thick cake. However, after the initial browning and rise, I turn the oven down to 160C/325F, so as not to dry the cake out.
If you are planning on adding the maple syrup icing, you’ll want to wait for the cake to cool before serving. You can also serve it warm from the oven without the icing.
The oat topping recipe is my absolute favourite. It’s perfectly crunchy, clumps together well, isn’t too sweet and compliments whatever it’s added to! The cake mixture itself is a simple one as well. Creaming butter and light brown sugar before adding eggs, then dry ingredients and 1 cup of pumpkin purée.
There’s nothing more Autumnal than a good pumpkin cake with a warm coffee. Add in the maple syrup and you’ve got a winner. It just adds a little something extra to this cake. This Pumpkin Maple Coffee Cake is not meant to taste strongly of maple syrup. The maple syrup compliments the other flavours, rather than overpowers them.
Here are some other recipes you might enjoy:
- Pumpkin Apple Coffee Cake
- Pumpkin Chocolate Chip Streusel Muffins
- Apple and Cinnamon Clotted Cream Cake
Pumpkin Maple Coffee Cake
- FOR THE OAT TOPPING:
- 1/2 stick (56g) unsalted butter, cold and cubed
- 1/4 cup (50g) light brown sugar
- 1 cup (80g) rolled oats
- 1/2 cup (70g) plain/all-purpose flour
- 1 tbsp maple syrup
- FOR THE CAKE:
- 1 stick (113g) unsalted butter, at room temperature
- 1 cup (200g) light brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 2 cups (280g) plain/all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
- 2 tsp baking powder
- 1 cup (240g) pumpkin purée
- 5 tbsp maple syrup
- FOR THE MAPLE ICING (OPTIONAL):
- 6 tbsp icing/powdered sugar
- 1 tbsp maple syrup
- 1/2-1 tbsp milk, I used oat milk
- Preheat the oven to 180C/350F and line an 8 or 9 inch round cake pan with grease proof paper. I like to spray the base and sides with Wilton Bake Easy/cooking spray to make doubly sure my cake won't get stuck! I find a springform much easier to use, but loose bottom or a tin without a removable base is fine too. If using a cake tin without a removable bottom, make sure to add a strip of grease proof paper across the base of the tin, with enough overhang to lift the cake out.
- Make the oat topping first: Place butter, sugar, oats, flour and maple syrup into a medium sized bowl and use your fingers to rub the mixture together. Continue until you have a coarse breadcrumb texture. Some larger and some smaller lumps are perfect. Leave to one side.
- Make the cake: Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. This will take around 2 minutes on high speed, the mixture will pale slightly when done.
- Scrape down the sides as necessary and add the eggs. Mix on medium speed until well incorporated and smooth.
- Add in the flour, spices, salt and baking powder and mix on low until the mixture starts to come together. Then add the pumpkin purée and maple syrup. Continue to mix on low until everything is incorporated, then turn the speed up to medium for 20-30 seconds to make sure everything is well combined and there are no lumps of flour or pumpkin.
- Tip the cake mixture into your prepared pan and smooth into an even layer. Spoon or sprinkle the oat mixture on top of the cake. There should be more than enough to completely cover the cake. I love my cakes to have loads of topping, but you can use slightly less if you'd rather. Simply scatter any leftover topping onto a baking tray and bake for 10-12 minutes at 180C. You'll basically end up with granola, eat by the handful or sprinkled on yoghurt etc.
- Place the cake into the oven for 30 minutes at 180C/350F. Check the cake at this point and if it is risen and golden, turn the oven down to 160C/325F and bake for another 25-30 minutes, until an inserted skewer into the centre comes out clean. If the cake isn't quite done rising/browning after 30 mins, leave it at 180C/350F for another 5-10 mins before turning down to 160C/325F for 20-25 mins.
- Once the cake is baked, leave to cool for at least 30 minutes before attempting to remove from the cake pan. If you want to, serve the cake warm from the oven. Alternatively, leave the cake to cool completely, before transferring to a plate.
- Make the optional maple syrup icing: Place 6tbsp of icing/powdered sugar into a small bowl and add 1tbsp maple syrup. Mix and add 1/2tbsp of milk. Continue to mix until there are no lumps and you have a consistency that will freely drizzle off of a spoon, but stick to the cake and not run straight off. When you lift your spoon out of the bowl, it should coat the spoon and drizzle into the bowl, with a visible ribbon that goes after 5-10 seconds. If required use the remaining 1/2tbsp milk.
- I like to drizzle diagonally across my cake, making sure to drip it off the edges too. I think it just looks nicer this way, but you can drizzle it on any way you like. Leave to set up for 10-15 minutes before slicing into wedges and serving.
- Pumpkin Maple Coffee Cake will keep covered, in the fridge for 6 days, or at room temperature for 4 days.