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Perfect Brown Butter Pumpkin Coffee Cake Recipe with Easy Pecan Streusel Topping

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A moist and flavorful pumpkin coffee cake with a rich brown butter batter and a crunchy pecan streusel topping, perfect for cozy fall mornings or gatherings.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pure pumpkin puree
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • a pinch of ground cloves
  • 3/4 cup (90g) chopped pecans
  • 1/3 cup (65g) brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • a pinch of salt
  • 1/4 cup (57g) unsalted butter, melted

Instructions

  1. Place 1/2 cup (115g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then starts to foam. Keep a close eye as the foam subsides and the butter turns a golden brown with a nutty aroma. Remove from heat immediately and pour into a small bowl to cool slightly.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and the pumpkin pie spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Set aside.
  3. In another bowl, combine 1 cup (200g) granulated sugar, 1/2 cup (100g) light brown sugar, and the browned butter. Beat together until smooth. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1 cup (240g) pumpkin puree until fully incorporated.
  4. Gradually add the dry ingredients to the wet, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the cake tender.
  5. In a small bowl, mix 3/4 cup (90g) chopped pecans, 1/3 cup (65g) brown sugar, 1/4 cup (30g) all-purpose flour, 1/2 teaspoon cinnamon, and a pinch of salt. Pour in 1/4 cup (57g) melted butter and stir until clumps form.
  6. Pour the batter evenly into the greased 9×13-inch pan. Sprinkle the pecan streusel evenly over the top, pressing lightly to adhere.
  7. Bake in a preheated 350°F (175°C) oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. The streusel should be golden and crunchy.
  8. Allow the cake to cool on a wire rack for at least 20 minutes before slicing.

Notes

Watch the butter closely when browning to avoid burning. Fold the batter gently to keep the cake tender. Toast pecans lightly for extra nuttiness if desired. Rotate the pan halfway through baking for even browning. Let the cake cool properly before slicing for best texture.

Nutrition

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

Find it online: https://jollyfork.com/perfect-brown-butter-pumpkin-coffee-cake-recipe-with-easy-pecan-streusel-topping/