PUMPKIN DUCK EGG COFFEE CAKE WITH CINNAMON STREUSEL
As created for the Utopihen Farms website
PUMPKIN COFFEE CAKE … pairs perfectly with every Fall cup of coffee.
This Pumpkin Duck Egg Coffee Cake has everything you want from a fall coffee cake. It has a deeply moist pumpkin crumb, plenty of cinnamon, a generous layer of buttery streusel, and just enough vanilla glaze to finish it. The pumpkin gives the cake its beautiful golden-orange color and soft texture, while cinnamon, ginger, and nutmeg bring in the warmth.
Duck eggs make this cake particularly rich and tender. Their larger yolks lend themselves beautifully to baking, creating a plush crumb that stays moist even after the cake has completely cooled. Sour cream adds another layer of richness and keeps the texture soft, while the cinnamon streusel provides the buttery, craggy contrast every good coffee cake needs.
The vanilla glaze is intentionally restrained. A light drizzle adds sweetness and a clean visual finish while leaving most of the cinnamon streusel exposed. Eat a cake square with coffee for an autumn breakfast moment, or make it a day ahead when you need something simple and seasonal for entertaining.
PUMPKIN DUCK EGG COFFEE CAKE WITH CINNAMON STREUSEL
This Pumpkin Duck Egg Coffee Cake has everything you want from a fall coffee cake. It has a deeply moist pumpkin crumb, plenty of cinnamon, a generous layer of buttery streusel, and just enough vanilla glaze to finish it. The pumpkin gives the cake its beautiful golden-orange color and soft texture, while cinnamon, ginger, and nutmeg bring warmth without overwhelming the flavor.
Ingredients
Instructions
- Preheat the oven to 350°.
- Butter an 8×8-inch baking dish and line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir with a fork until chunky crumbs form. Leave a mixture of smaller crumbs and larger, craggy pieces. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the duck eggs and whisk until completely incorporated.
- Add the pumpkin purée, sour cream, and vanilla. Whisk until the mixture is smooth and evenly combined.
- Add the dry ingredients to the pumpkin mixture. Using a rubber spatula, gently fold until no visible streaks of flour remain. Do not over mix. The finished batter should be thick, smooth, and creamy.
- Pour the batter to the prepared pan and spread it into an even layer.
- Scatter the cinnamon streusel evenly over the surface. Gently break apart any excessively large pieces while leaving plenty of substantial crumbs. Do not press the streusel into the batter.
- Bake for 45–55 minutes, beginning to check the cake around 45 minutes. The cake is finished when the center is set, springs back lightly when touched, and a toothpick inserted into the center comes out without raw batter. A few moist crumbs are ideal.
- If using an instant-read thermometer, the center of the cake should register approximately 200–205°F. If the streusel is sufficiently browned before the center has finished baking, loosely tent the pan with aluminum foil.
- Allow the cake to cool in the pan for 20 minutes.
- Using the parchment overhang, carefully lift the cake from the pan and transfer it to a cooling rack. Cool completely before cutting or glazing. The moist pumpkin crumb will continue to set as the cake cools.
- In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
- Using a large, sharp chef's knife, cut the completely cooled cake into 9 squares, wiping the blade clean between cuts for neat edges.
- Lightly drizzle the squares with vanilla glaze, leaving most of the cinnamon streusel visible.
- Allow the glaze to set briefly before serving.
Notes
Duck Eggs: Duck eggs give this coffee cake an especially rich, tender crumb.
Pumpkin: Use 100% pumpkin purée, not pumpkin pie filling.
Doneness: This coffee cake is intentionally moist. A toothpick may have a little moisture or a few tender crumbs when the cake is finished, but it should not have wet batter clinging to it. Avoid over baking, which can diminish the cake's soft texture.
Glaze: Keep the glaze light so the cinnamon streusel remains visible and retains its texture.
Make Ahead: The cake can be baked 1 day ahead. Store it tightly covered at room temperature and add the vanilla glaze before serving.
Storage: Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, individually wrap the squares and freeze for up to 2–3 months. Bring refrigerated cake to room temperature before serving for the best texture.
