Pumpkin Breakfast Cake With Vanilla Glaze
52 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Meet your pumpkin coffee cake upgrade: tender from Greek yogurt, loaded with warm spice, and finished with a vanilla glaze that lightly cracks when you slice.
Perfect for brunch, holiday mornings, or grab-and-go with coffee; it mixes fast, stays moist, and delivers cozy fall flavor without being too sweet.
No dry crumb on my watch.
Ingredients (9 servings)
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Ingredients for the Cake:
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- 1 Tbsp pumpkin pie spice pumpkin pie spice 0.18 oz
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup brown sugar, packed brown sugar 5.15 oz
- 2 large eggs large eggs 2 ct
- 1 cup pure pumpkin purée pure pumpkin purée 8.62 oz
- ¼ cup plain whole-milk Greek yogurt plain whole-milk Greek yogurt 0.14 lb
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
Ingredients for the Glaze:
- ¾ cup powdered sugar powdered sugar 3.31 oz
- 2 Tbsp whole milk whole milk 1 fl oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
How to Make Pumpkin Breakfast Cake With Vanilla Glaze
-
Prep the pan and oven
Heat the oven to 350 F with a rack in the center.
Line an 8-inch square pan with a parchment sling and lightly grease the sides.
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Whisk the dry ingredients
In a medium bowl whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
-
Cream butter and sugar
In a large bowl beat the softened butter and brown sugar on medium speed until pale and fluffy, about 3 minutes.
Scrape the bowl so nothing clings to the sides.
-
Add the eggs
Beat in the eggs one at a time on medium-low just until incorporated.
Scrape the bowl again to keep the texture even.
-
Mix the pumpkin base
In a small bowl whisk together the pumpkin puree, Greek yogurt, and vanilla until smooth.
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Combine wet and dry without overmixing
On low speed mix in half of the dry ingredients until a few streaks remain.
Add all of the pumpkin mixture and mix just until combined.
Add the remaining dry ingredients and mix on low until the batter is smooth and no dry spots remain.
If the batter looks very stiff, splash in 1 tablespoon milk to loosen slightly.
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Pan, level, and bake
Spread the batter into the prepared pan and smooth the top evenly.
Tap the pan twice on the counter to release large air bubbles.
Bake 28 to 33 minutes until a toothpick comes out with a few moist crumbs or the center reads 200 to 205 F.
-
Cool properly
Cool the cake in the pan for 15 minutes.
Use the parchment sling to lift it to a rack and let it cool completely before glazing.
-
Make the vanilla glaze
Whisk powdered sugar, milk, and vanilla until glossy and pourable, about the consistency of heavy cream.
Add a tiny pinch of fine salt to wake up the flavor.
If too thick, add milk by 1 teaspoon; if too thin, sift in more sugar.
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Glaze and set
Pour the glaze over the fully cooled cake and nudge it to the edges with an offset spatula.
Let it set 15 minutes before slicing into 9 squares.
Substitutions
- Butter -> neutral oil (1:1, minus 1 tablespoon)
- Using avocado or canola oil gives a moister, slightly denser crumb and keeps the cake soft for longer, though you will lose a bit of that aerated butter lift.
- Greek yogurt -> sour cream or coconut yogurt (1:1)
- Full-fat sour cream adds plush richness and tang, while unsweetened coconut yogurt keeps it dairy free with a clean crumb and the same tenderness.
- All-purpose flour -> gluten-free 1:1 baking blend (1:1)
- A high quality GF cup-for-cup blend with xanthan yields a surprisingly tender slice; let the batter rest 10 minutes before baking to hydrate the starches for a better structure.
Tips
- Measure flour like a pro
- Fluff, spoon, and level your flour or weigh it to avoid a dry cake; too much flour is the top reason pumpkin cakes run tough.
- Cream until you see it lighten
- Stop creaming as soon as the butter-sugar mixture looks pale and fluffy because over-creaming can cause a coarse, uneven crumb.
- Warm spices, bigger aroma
- Bloom the pumpkin pie spice by stirring it into the melted butter for 30 seconds then letting it cool, or toast it in a dry skillet for 30 seconds to amplify flavor.
- Mind the pumpkin moisture
- If your puree looks loose, blot it with paper towels for a minute to prevent a gummy center and to keep the crumb tender.
- Line with a parchment sling
- Leave two sides overhanging so you can lift the cake cleanly for cooling and mess-free glazing.
- Temperature tells the truth
- For consistent results, pull the cake when the center hits 200 to 205 F rather than guessing by color alone.
- Glaze at the right thickness
- Aim for glaze that falls in a slow ribbon off the whisk so it coats, sets, and gives that shiny finish without running off the edges.
Nutrition Facts *
| Energy | 388 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 12 | g |
| Carbohydrates | 63 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my cake dense or gummy in the middle?
- Too much moisture or underbaking is the usual culprit, so blot watery pumpkin, measure flour accurately, and bake until 200 to 205 F or a toothpick has only a few moist crumbs.
- Can I make this as muffins or a loaf?
- Yes, portion into 12 muffin wells and bake 18 to 22 minutes, or bake as a 9 by 5 inch loaf for 50 to 60 minutes and tent with foil if browning too fast.
- My glaze is too runny. How do I fix it?
- Whisk in 1 to 2 tablespoons sifted powdered sugar until it falls in slow ribbons, and let the cake cool fully so the glaze does not melt on contact.
- Can I reduce the sugar?
- You can cut the brown sugar by up to 2 tablespoons without hurting structure, but more than that will reduce moisture and browning so consider adding 1 tablespoon extra yogurt if you cut more.
- Can I use pumpkin pie filling instead of pumpkin puree?
- Use only plain puree because pie filling is pre-sweetened and spiced, which will throw off the balance and the cake may bake up oversweet and wet.
- How should I store and freeze it?
- Keep covered at room temp for 1 day or refrigerated up to 4 days, and freeze unglazed squares well wrapped for up to 2 months then thaw and glaze fresh.
- Can I add mix-ins like nuts or chocolate?
- Fold in up to 3/4 cup toasted pecans, walnuts, or mini chocolate chips at the end of mixing to keep the batter from deflating.
Serving Suggestions
Coffee and this cake are a power couple, but a hot chai or a cold glass of milk is just as dangerous in the best way.
Try whisking 1 teaspoon orange zest into the glaze or scattering toasted pepitas and flaky salt over the top for a sweet-salty crunch that makes every bite pop.
More pairings:
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