Pumpkin Spice Coffee Cake
I know I can’t be the only one who waits until the very last minute to decide what to make for Thanksgiving! I always leave the actual cooking to the queen of the kitchen, my mama, and choose to bake. Baking is my specialty, after all! So when rummaging through my recipes, I knew that this pumpkin spice coffee cake was the winner. I mean it has a cream cheese filling, so it was a clear winner in my book! I also decided that this would be one of the last times to incorporate fall flavors, like pumpkin, before the holidays begin.
It’s a running joke in our house, that if a cake is really good, Mac says that he wants it to be his birthday cake for his next birthday. It cracks me up when he says that, but also puts the biggest smile on my face! Currently, he’s between three or four cakes that he wants as his birthday cake (lol), but this one is definitely on his list!
Definitely got the taste-testers approval
I also like to use my co-workers as taste testers, and the reviews were raving from this cake. Shh, don’t tell them they’re my taste testers though, I love the blind, authentic reviews. I think this cake lasted a maximum of ten minutes in the breakroom! I mean who can blame them, though, with the crumbly cinnamon streusel generously sprinkled throughout.
But happened to the glaze?
As you can see from the pictures, I had a bit of a time with my glaze. I’ll be completely honest with y’all and tell you that glazes always give me the hardest time. I think it’s that I’m too impatient to let it cool to the right temperature before I pour it over. Nevertheless, it added a ton of flavor to this cake, even if it didn’t set right. With that being said, if you have any tips and tricks about glazing best practices, I’d love to read them in the comments below!
P.S. this coffee cake pairs amazingly well my home-made Pumpkin Spice Latte!