why make this recipe
Maple Brown Butter Pumpkin Coffee Cake is a delightful dessert that combines the warm flavors of pumpkin and spices with a sweet maple glaze. This cake is moist and comforting, making it perfect for fall gatherings or a cozy afternoon treat. The rich, nutty flavor of brown butter adds a unique touch, while the oats and nuts in the streusel topping provide a satisfying crunch. It’s a recipe that will impress your family and friends, and it’s simple enough for bakers of all levels to enjoy.
how to make Maple Brown Butter Pumpkin Coffee Cake
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, browned
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup oats
- 1/4 cup chopped pecans or walnuts
- 1/2 cup maple syrup (for glaze)
- 1 cup powdered sugar (for glaze)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and brown butter. Stir in eggs and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour half of the batter into the prepared pan.
- In a separate bowl, combine oats and chopped nuts to create the streusel topping. Layer half of the streusel mixture over the batter.
- Pour the remaining batter over the streusel, and top with the rest of the streusel.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- For the glaze, whisk together maple syrup and powdered sugar until smooth.
- Once the cake is cool, drizzle the maple glaze over the top and serve.
how to serve Maple Brown Butter Pumpkin Coffee Cake
You can serve this coffee cake warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. Cut it into slices or squares for easy serving. For an extra treat, consider adding a dollop of whipped cream on top.
how to store Maple Brown Butter Pumpkin Coffee Cake
To store any leftovers, keep the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to let it come to room temperature before serving.
tips to make Maple Brown Butter Pumpkin Coffee Cake
- Make sure to brown the butter on low heat to avoid burning it. This enhances the flavor.
- Use canned pumpkin puree for convenience, but make sure it’s pure pumpkin, not pumpkin pie filling.
- Feel free to experiment with different nuts or add chocolate chips to the batter for a twist.
variation
For a different flavor profile, you can add chocolate chips instead of nuts or try using different spices like cardamom. You can also substitute the maple syrup with honey or agave for the glaze.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before measuring.
Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and keep it covered until you’re ready to serve.
What can I do if I don’t have brown sugar?
You can make your own brown sugar by mixing granulated sugar with a little molasses. For every cup of granulated sugar, add 1 tablespoon of molasses, mix well, and use as needed.
Maple Brown Butter Pumpkin Coffee Cake
Ingredienti
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and brown butter. Stir in eggs and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour half of the batter into the prepared pan.
- In a separate bowl, combine oats and chopped nuts to create the streusel topping. Layer half of the streusel mixture over the batter.
- Pour the remaining batter over the streusel, and top with the rest of the streusel.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- For the glaze, whisk together maple syrup and powdered sugar until smooth.
- Once the cake is cool, drizzle the maple glaze over the top and serve.
