This brown butter pumpkin coffeecake is a mouthful of flavors and textures. Sponge-like cake; buttery, crumbly top with a hint of caramel. Great way to start your morning.
A lot of my blogger friends are posting recipes with pumpkin. It's that time of the year I guess. In Paraguay we have pumpkins all year around, so we can enjoy this amazing coffeecake any time we want.
Brown butter is just amazing! the aroma fills every corner of your house. Although this coffeecake is very simple, brown butter takes it to another level of yumminess.
The cake is light and tender, with cinnamon, cloves, and nutmeg. If you don't want to add the topping (but why would you do that?!!?) you can bake it without it and still have delicious pumpkin bread.
The topping is what makes a coffeecake a coffeecake, right? it has to be amazing. Every bite has to be wow! at least for me 😉 like I said before, brown butter makes everything amazing.
So, to make brown butter, just melt some butter over low heat. It takes 3 to 5 minutes to get that caramel color. Turn off the hob and let it cool completely, and that takes about 10 minutes.
I added some pecans to the topping, you can leave it out or substitute it for some walnuts. Some more cinnamon, cloves and nutmeg and this coffeecake is just right!
Homemade Pumpkin Puree:
To make pumpkin puree, you need to cook your pumpkin. Here are a few options:
- peel it, scoop out all the seeds, cut it in chunks and boil it in a pan with some water until soft
- cut it in half, scoop out all the seeds and bake at 400°F/204°C for 20 minutes or until soft. Once cool, scoop out the flesh.
- cut it in half, scoop out all the seeds, wrap each half with microwave safe plastic wrap, poke it with a fork a few times and microwave it for about 8 minutes, stopping halfway through to check for doneness. Once cool, scoop out the flesh.
My favorite method is using the microwave. Fast and not much of a mess. Once cooked, use a fork or a food processor to make the puree. You can keep this puree for up to 5 days in the fridge or up to 3 months in the freezer. {make a double batch for next week's dessert 😉 }
Recipes you might like:
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
This brown butter pumpkin coffeecake is a mouthful of flavors and textures. Sponge-like cake; buttery, crumbly top with a hint of caramel.
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup sugar
- 1 cup pumpkin puree
- 1-1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup pecans chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
- 1/4 cup brown butter
-
In a small cooking pan, brown butter over low heat. 3 to 5 minutes. Let it cool completely.
-
Preheat oven to 350°F/176°C and grease a round 9-1/2 inch/24 cm pan.
-
In a big bowl mix eggs, oil, sugar, and pumpkin. Add flour, baking soda, baking powder, salt, cinnamon, clove, and nutmeg. Mix until well combine and pour into prepared pan.
-
In a small bowl combine all the topping ingredients and sprinkle over the cake. Bake for 35 to 40 minutes or until center is firm to the touch.
-
Let it cool for 5 minutes before cutting.
Keeps up to 5 days at room temperature.
Heat a piece in the microwave for 15 seconds and it tastes like right out of the oven.
Beth
This looks so moist and delicious! I love the fall spices with pumpkin! Love your topping too!
Lizet Flores de Bowen
Thank you Beth! it was very moist! I hope you try it!
Nadja | Nashi Food
This brown butter pumpkin coffeecake is a mouthful of words! but that photos have me drooling right now. Adding this to my list of next to try. Thanks for sharing!
Lizet Flores de Bowen
Hi Nadja! thanks! I´m glad you liked the pictures. I hope you try the recipe!
Kirsty Hijacked By Twins
Oh my! I need this cake in my life. I have to try brown butter, believe it or not I haven't tried it before, that really does need to change! Thank you for sharing with #cookblogshare x
Lizet Flores de Bowen
Hi Kristy! yes! you are missing out! hahaha. I hope you try it soon 🙂
Jhuls @ The Not So Creative Cook
Hello, Lizet! Can I come over to have a slice? 😀 This cakes sounds really good! I am glad you joined Fiesta Friday party again. Have a lovely week ahead!
Lizet Flores de Bowen
Hi Jhuls! would love to sit and enjoy a slice of this yummy coffeecake with you! 🙂
Liz
That topping made the cake in my book, looks absolutely delicious and appropriate for the holiday season. Thank you for bringing it to FF.
Lizet Flores de Bowen
Hi Liz, thanks for coming by! I hope you give it a try 🙂
Judith Graber
Don't you just love all the fragrant spices of Fall. I've never made a pumpkin coffeecake but I think I have been missing out especially with that topping. Everyone will enjoy this flavorful breakfast treat at Fiesta Friday.
Lizet Flores de Bowen
Hi Judith, thanks for coming by! yes! the aroma is just amazing!
Lizet Flores de Bowen
Thanks Angela! We enjoyed it last night and it was a hit!
Angela
This coffeecake looks delicious! Brown butter and yummy topping, how could you go wrong!
TurksWhoEat
You're so right, brown butter DOES make everything amazing! The topping on this coffeecake looks soo good!
Lizet Flores de Bowen
Thank you! I´ve been trying to add brown butter to everything! lol