Pumpkin Coffee Cake with Hazelnut Streusel
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Simply Scratch · by Laurie McNamara★ 5.0 (1)

Pumpkin Coffee Cake with Hazelnut Streusel

NUTRITION · PER SERVING65M COOK
CAL 24%·PRO 15%
CARBS 57G48% OF CAL
3G FIBER20G OTHER34G TOTAL SUGAR
FAT 26G49% OF CAL
13G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced pumpkin cake topped with hazelnut brown sugar streusel and maple glaze. Warm autumn spices make this coffee cake perfect for breakfast or dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon unsalted butter
  • 2 tablespoons sugar
  • 3/4 cup chopped hazelnuts
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1½ cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon grated fresh nutmeg
  • 1/2 cup unsalted butter (room temperature)
  • 1/3 cup mascarpone cheese (room temperature)
  • 1 cup light brown sugar
  • 2 large eggs
  • 2/3 cup pumpkin puree (not pie filling)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons whole milk or half and half
  • 1 teaspoon pure maple syrup
  • 1 teaspoon vanilla extract
PREP
20M
SODIUM
186MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.