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Cozy Brown Butter Pumpkin Coffee Cake: Easy Fall Recipe

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This brown butter pumpkin coffee cake is incredibly moist and tender, with a nutty brown butter flavor and a crunchy streusel topping. It’s the perfect fall recipe for brunch, dessert, or any cozy occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon ground cardamom (for streusel)
  • Pinch of salt (for streusel)
  • ¼ cup (½ stick, 56g) cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup (60g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored skillet over medium heat. Melt completely, then swirl occasionally. After 5-7 minutes, when butter foams, turns golden, and has brown specks with a nutty aroma, remove from heat. Pour into a heatproof bowl and cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides. Lightly grease exposed sides.
  3. Make the streusel: In a small bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon cardamom, and a pinch of salt. Cut in cold butter cubes until mixture resembles coarse crumbs. Stir in nuts if using. Refrigerate.
  4. Combine dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  5. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar. Add eggs one at a time, whisking well. Stir in vanilla and pumpkin puree until smooth.
  6. Alternate adding dry ingredients and buttermilk: Add one-third of dry ingredients to wet mixture, stir gently. Add half the buttermilk, stir. Repeat with another third of dry ingredients, remaining buttermilk, then final dry ingredients. Stir until just combined (a few flour streaks are okay).
  7. Assemble: Pour batter into prepared pan and spread evenly. Sprinkle cold streusel over top, pressing gently into batter.
  8. Bake for 40-45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on wire rack for at least 20 minutes, then lift out using parchment handles.

Notes

Don’t rush the brown butter; keep heat at medium. Room temperature ingredients matter for best texture. Measure flour by spooning and leveling. Check for doneness early (at 35 minutes). Let cake cool at least 20 minutes before slicing. Cake tastes even better on day two. For buttermilk substitute: add 1 ½ teaspoons lemon juice or vinegar to ½ cup milk, let sit 5 minutes.

Nutrition

Keywords: brown butter pumpkin coffee cake, pumpkin coffee cake, fall coffee cake, pumpkin streusel cake, easy pumpkin recipe

Find it online: https://freshforkful.com/cozy-brown-butter-pumpkin-coffee-cake-easy-fall-recipe/