Brown Butter Pumpkin Coffeecake
This brown butter pumpkin coffeecake is a mouthful of flavors and textures. Sponge-like cake; buttery, crumbly top with a hint of caramel.
Servings 12
Calories 317kcal
Ingredients
Cake
- 2 eggs
- ⅓ cup vegetable oil
- 1 cup sugar
- 1 cup pumpkin puree
- 1-½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- ½ teaspoon ground nutmeg
Topping
- ½ cup flour
- ½ cup sugar
- ½ cup pecans chopped
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ⅛ teaspoon ground nutmeg
- ¼ cup brown butter
Instructions
- 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 9-½ 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.
Notes
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.
Nutrition
Calories: 317kcal
