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Cozy Brown Butter Pumpkin Coffee Cake with Easy Cinnamon Streusel Recipe

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A moist and tender pumpkin coffee cake infused with nutty brown butter and topped with a crunchy cinnamon streusel, perfect for cozy fall mornings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and slightly cooled
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (use plain pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (60g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (56g) unsalted butter, cold and cut into small pieces

Instructions

  1. Place 1 cup (227g) of unsalted butter in a medium skillet over medium heat. Stir frequently as it melts, then begins to foam and turn a golden amber color with a nutty aroma. Once browned, immediately transfer to a heatproof bowl to cool slightly—don’t let it burn.
  2. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan and optionally line with parchment paper for easy removal.
  3. In a large bowl, beat the browned butter with 1 ½ cups (300g) granulated sugar until combined. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 cup (240g) pumpkin puree and 1 teaspoon vanilla extract.
  4. In a separate bowl, sift together 2 cups (250g) flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
  5. Gradually add the dry mixture to the wet batter, folding gently with a spatula until just combined. Avoid overmixing.
  6. In a small bowl, combine ½ cup (100g) brown sugar, ½ cup (60g) flour, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add 4 tablespoons (56g) cold butter pieces and crumble the mixture until it resembles coarse crumbs.
  7. Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the cinnamon streusel over the batter.
  8. Bake in the preheated oven for 40-45 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  9. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Watch the butter closely when browning to avoid burning. Fold dry ingredients gently to keep the cake tender. Use cold butter for the streusel to ensure a crumbly topping. Tent with foil if streusel browns too quickly. Let the cake rest after baking to intensify flavors.

Nutrition

Keywords: pumpkin coffee cake, brown butter, cinnamon streusel, fall dessert, pumpkin recipe, easy coffee cake, autumn baking

Find it online: https://leilameals.com/cozy-brown-butter-pumpkin-coffee-cake-with-easy-cinnamon-streusel-recipe/