Bake for 30 minutes or until a toothpick inserted in the centre comes out clean.

Allow the cake to cook and whilst it is cooling, make the vanilla glaze by whisking together the icing sugar and the milk. When the cake is almost cool, drizzle over the glaze either using a spoon or a piping bottle.

Baking Notes:

The original recipe called for a 9x9 inch tin which I don't have but it worked perfectly in my 8x8 inch tin.

I was low on maple syrup and substituted some golden syrup which didn't harm the cake at all!

The butter for the crumb topping really does have to be cold NOT room temperature. Believe me, I speak from experience!

Like Sally's cake, my cake took 32 minutes to bake as well - it's so good to have an oven that behaves itself now!

Allow the cake to cool almost completely before glazing. If you drizzle the glaze whilst the cake is hot, it will just melt onto the cake and you may not achieve the end result that you were looking for! If you want more defined lines of iced glaze, wait until the cake has completely cooled.

Lastly, in case anyone was wondering where's the coffee?? Let me explain, the name coffee cake is used to describe a simple cake that usually accompanies coffee rather than a cake that contains coffee.

Enjoy.... with or without coffee!

I made this cake last week with my sister who was passing through England for a few days on her way back to America. She told me that autumn is her favourite season as she looks forward to Thanksgiving and her children coming home for the long weekend holiday. My sister loved this cake so much that she told me that it is going to replace her traditional pumpkin pie for dessert at her Thanksgiving table this year. Yes, my family really enjoyed this cake! Another added bonus to this cake is that it is eggless. We have a few dietary restrictions in our family so it's important to have a good repertoire of eggless cake recipes!

This recipe was adapted from

Sally is another talented food writer who started out with a baking blog which has now become her fulltime job/passion. Her first book is being released in March 2014 - another baking book already on my wishlist!


For the crumb topping:

62g plain flour

60g cold unsalted butter

100g dark brown sugar

1/4 teaspoon salt

2 teaspoons ground cinammon

For the cake:

250g plain flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinammon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

244g pumpkin puree (see picture above)

100g dark brown sugar

120ml vegetable oil

82g maple syrup

120ml milk (I used semi skimmed)

For the vanilla glaze:

120g icing sugar

1 or 2 tablespoons of milk

Preheat your oven to 180 degrees C and line an 8x8  or 9x9 inch tin with parchment.

For the crumb topping, place all the ingredients in a small bowl and work in the butter with your fingers to make breadcrumbs.

For the actual cake, mix together in a large bowl all the dry ingredients  except the sugar and in a separate bowl mix together all the wet ingredients, that is, the pumpkin, sugar, oil, maple syrup and milk.

Pour the wet ingrdients into the dry ingredients and stir until combined. (Take care not to over stir).

Pour the batter into your prepared tin  and then pour the crumb topping on top and press the topping gently onto the cake batter.

Pumpkin Coffee Cake

My taste critics have called this the best cake I have ever baked!

The only special ingredient that you will need is this can of pumpkin puree. You should easily be able to find it in your local supermarket. I picked mine up in Tesco but have also seen it in Waitrose. You could also puree your own fresh pumpkin having roasted it.