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Maple Brown Butter Pumpkin Coffee Cake served on a plate

Maple Brown Butter Pumpkin Coffee Cake

A delightful dessert combining pumpkin and spices with a sweet maple glaze, perfect for fall gatherings.
Stampa ricetta Pin Recipe
Preparazione 15 minuti
Cottura 35 minuti
Tempo totale 50 minuti
Porzioni: 8 servings
Portata: Dessert, Snack
Cucina: American, Fall
Calorie: 300
Ingredients Method Notes

Ingredienti
  

Cake Ingredients
  • 1 cup pumpkin puree Canned pumpkin puree is convenient.
  • 1/2 cup brown sugar Can substitute with homemade brown sugar.
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, browned Brown the butter on low heat to avoid burning.
  • 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
Streusel Topping
  • 1/2 cup oats
  • 1/4 cup chopped pecans or walnuts Feel free to use different nuts.
Glaze Ingredients
  • 1/2 cup maple syrup For the glaze.
  • 1 cup powdered sugar For the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and brown butter. Stir in eggs and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Pour half of the batter into the prepared pan.
  6. In a separate bowl, combine oats and chopped nuts to create the streusel topping. Layer half of the streusel mixture over the batter.
  7. Pour the remaining batter over the streusel, and top with the rest of the streusel.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. For the glaze, whisk together maple syrup and powdered sugar until smooth.
  3. Once the cake is cool, drizzle the maple glaze over the top and serve.

Note

You can serve this coffee cake warm or at room temperature. It pairs wonderfully with coffee or tea. For an extra treat, add a dollop of whipped cream on top. Store leftovers in an airtight container for up to three days at room temperature or refrigerate for about a week.