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pumpkin coffee cake with brown butter glaze sitting on a pie plate

Pumpkin Coffee Cake with Brown Butter Glaze

Author: Brandy O'Neill - Nutmeg Nanny
This pumpkin coffee cake with brown butter glaze is a great fall dessert. Moist pumpkin cake topped with a brown sugar topping and glazed with a nutty brown butter glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 9 x13 cake

Equipment

Ingredients

For cake:

  • 1-1/2 cups granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 1 15 ounce can pumpkin puree
  • 3 large eggs
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

For topping:

For glaze:

  • 1-1/2 tablespoons unsalted butter
  • 1-1/2 cups of powdered sugar
  • Whole milk

Instructions

For cake:

  • Preheat the oven to 350°degrees F.
  • Spray the inside of a 9x13 dish with nonstick spray, set aside.
  • In a large mixing bowl, beat the butter and sugar on medium speed until well blended.
  • Add the pumpkin and eggs and mix thoroughly.
  • In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • Add the flour mixture to the pumpkin mixture.
  • Mix on medium speed until combined.
  • Pour the batter into the prepared pan.
  • Sprinkle the streusel over the cake batter.
  • Bake for 50-55 minutes or until a toothpick comes out clean.
  • Cool on a wire rack.
  • Once cool drizzle with glaze.

For topping:

  • In a small bowl combine the walnuts, flour, sugars, cinnamon, and melted butter.

For glaze:

  • In a small saucepan, heat the butter over medium-low heat until fragrant and the butter solids are golden brown.
  • Pour the butter into the sugar and combine with a whisk.
  • Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
  • Drizzle over the cooled cake.

Nutrition

Serving: 1g | Calories: 481kcal | Carbohydrates: 82g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 201mg | Fiber: 2g | Sugar: 61g
Course Dessert
Keyword brown butter glaze, brown butter recipes, cake recipes, dessert recipes, pumpkin cake, pumpkin coffee cake, pumpkin recipes
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