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Perfect Pumpkin Coffee Cake with Brown Butter Pecan Streusel

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This incredibly moist pumpkin coffee cake features a deep, nutty brown butter pecan streusel that takes it to the next level. Perfect for fall gatherings, brunch, or a cozy morning with coffee.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (120g) chopped pecans (raw)
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (31g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 3/4 cups (219g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 cups (340g) canned pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden-amber and smells nutty (about 5-7 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 5 minutes.
  2. Make the streusel: While the brown butter is still warm, stir in chopped pecans, brown sugar, flour, cinnamon, and salt until well combined and crumbly. Set aside.
  3. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  5. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla extract until smooth.
  6. Combine: Add dry ingredients to wet ingredients in two additions, stirring gently with a rubber spatula until just combined. Do not overmix.
  7. Assemble: Pour batter into prepared pan and spread evenly. Sprinkle streusel evenly over the top. Do not press down.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If streusel browns too quickly, tent with foil after 30 minutes.
  9. Cool in pan on a wire rack for 20 minutes. Use parchment overhang to lift cake out and transfer to rack to cool completely. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs. Brown butter can go from perfect to burnt quickly, so watch carefully. The streusel can be made a day ahead and refrigerated. The cake flavors improve on the second day. For a dairy-free version, use vegan butter. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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

Find it online: https://spoonette.com/perfect-pumpkin-coffee-cake-with-brown-butter-pecan-streusel/