MAPLE PUMPKIN COFFEE CAKE WITH MAPLE CARAMEL SAUCE

Maple-laced pumpkin crowns a tender cake that’s topped with a layer of crunchy walnuts and Heath Bar Bits.  My Maple Pumpkin Coffee Cake is especially lovely for brunch when draped with a buttery, Maple Caramel Sauce!

I wanted to create a Fall season breakfast treat, but it had to be special enough for guests during the holidays. Pumpkin was a natural, along with cinnamon for sure.  Then I remembered a fabulous bottle of maple syrup, maple sugar and bag of candies I brought back from Vermont. 

Maple flavoring would definitely help make this Maple Pumpkin Coffee Cake become a tribute to Fall.

MAPLE PUMPKIN COFFEE CAKE WITH MAPLE CARAMEL SAUCE

But, would the coffee cake be special enough for a holiday breakfast or brunch? I just didn’t think so.

I decided to take a two-pronged approach.  First I wanted to add some crunch, so I topped the unbaked cake with a sprinkling of chopped walnuts and Heath Bar Bits.  You’ll find the bits in the baking aisle of your grocer’s. It’s a wildly wonderful flavor combination I think you’re going to love.

Better, certainly, but not yet “holiday ready”.  Maybe it could use a little “gilding the lily” as they say.  So I created my Maple Caramel Sauce to echo the cake’s maple flavored undertones.  

Drizzling the sauce over a slice of Maple Pumpkin Coffee Cake while still warm turned out to be a trip to breakfast nirvana.  My hubby loved it so much he wanted it for dessert after dinner too!  

Now, let me show you how it’s made!

I hope that your friends and family will enjoy my Maple Pumpkin Coffee Cake as much as mine does.  It’s super simple to make and can take center stage at any of your holiday breakfasts or brunches!

You’ll find the printable recipe card at the bottom of this post.

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Thanksgiving Entertaining Tips and Buying Guide

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Maple Pumpkin Coffee Cake With Maple Caramel Sauce

Yield: 16 Servings

Prep Time: 20 minutes

Cook Time: 52 minutes

Total Time: 1 hour 12 minutes

Maple-laced pumpkin crowns a tender crumbed cake that's topped with a layer of crunchy walnuts and Heath Bar Bits. It's especially lovely for brunch when draped with a buttery, Maple Caramel Sauce.

Print

Ingredients

• MAPLE-PUMPKIN FILLING
• 1 ½ cups pumpkin puree or canned pumpkin
• ½ cup maple sugar
• 1 tsp. cinnamon
• 2 Tbsp. maple syrup
• Pinch salt
• CAKE
• 2 cups AP flour
• 1 ½ cup sugar
• 4 tsp. baking powder
• 1 tsp. kosher salt
• Large egg, lightly beaten
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 2 Tbsp. maple syrup
• 2 sticks unsalted butter, melted (1 cup)
• 1 cup walnuts, chopped
• 1 cup Heath Bar bits (in chocolate chip aisle)
• MAPLE CARAMEL SAUCE
• ¾ cup unsalted butter
• 2 Tbsp. water
• ¾ cup brown sugar
• ¾ cup maple sugar
• Pinch kosher salt
• 1 tsp. vanilla
• ¾ cup evaporated milk

Instructions

1. Preheat oven to 325°F.
2. In a large bowl, add flour, sugar, baking powder and salt. Stir to combine.
3. Add egg, vanilla, buttermilk, butter and maple syrup. Stir well to combine.
4. Spread in prepared baking pan.
5. Place pumpkin, maple sugar, cinnamon and maple syrup in a medium bowl. Stir well to combine.
6. Spread pumpkin mixture over top of batter.
7. Sprinkle walnuts and Heath Bar Bits over top of cake.
8. Bake for 50-55 minutes, or until a toothpick comes out clean

MAPLE CARAMEL SAUCE

1. Combine butter, maple sugar, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2. Bring to boil for 3 to 5 minutes depending upon thickness desired.
3. Remove from heat and stir in evaporated milk and vanilla.

Serve Maple Pumpkin Coffee Cake warm, with Maple Caramel Sauce on the side.

Notes

Maple Caramel Sauce can be made up to 24 hours ahead of time and kept in a tightly covered container in refrigerator. Heat sauce on low before serving.