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Best Brown Butter Pumpkin Coffee Cake Recipe

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This brown butter pumpkin coffee cake is a moist, flavorful fall treat with a nutty brown butter base, a crunchy pecan streusel topping, and an optional vanilla glaze. It’s perfect for brunch, gatherings, or a cozy morning.

Ingredients

Scale
  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup sour cream
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed brown sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • ¼ cup cold unsalted butter (for streusel)
  • ½ cup chopped pecans (for streusel)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease parchment and exposed pan sides.
  2. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally until it melts, foams, then subsides, and golden brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and looks amber. Pour into a heatproof bowl and let cool for 10 minutes.
  3. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add ¼ cup cold cubed butter and ½ cup chopped pecans. Use a pastry cutter or fingers to work butter into dry ingredients until coarse crumbs form. Refrigerate while preparing batter.
  4. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 ½ teaspoons pumpkin pie spice.
  5. Combine wet ingredients: In a large bowl, whisk together cooled brown butter and 1 ½ cups granulated sugar until smooth. Add 1 cup pumpkin puree, 2 eggs, 1 teaspoon vanilla, and ½ cup sour cream. Whisk until smooth.
  6. Fold in dry ingredients: Add dry mixture to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  7. Assemble cake: Pour batter into prepared pan and spread evenly. Sprinkle streusel topping over the surface, covering completely. Do not press into batter.
  8. Bake for 40-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil.
  9. Cool in pan for 15 minutes, then use parchment handles to lift cake onto a cooling rack. Cool completely (about 1 hour) before glazing.
  10. Make glaze: Whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla until drizzling consistency. Drizzle over cooled cake.

Notes

Watch the butter carefully when browning to avoid burning. Let brown butter cool before adding to eggs. Room temperature ingredients ensure a smooth batter. Refrigerate streusel until ready to use for best crunch. Cake tastes even better the next day.

Nutrition

Keywords: brown butter, pumpkin coffee cake, fall baking, pumpkin cake, streusel, coffee cake

Find it online: https://snappyspoon.com/best-brown-butter-pumpkin-coffee-cake-recipe/