This brown butter pumpkin coffeecake is a mouthful of flavors and textures. Sponge-like cake; buttery, crumbly top with a hint of caramel.
Course Bread, Breakfast, Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 317kcal
Author Lizet Bowen
Ingredients
Cake
2eggs
⅓cupvegetable oil
1cupsugar
1cuppumpkin puree
1-½cupsflour
1teaspoonbaking soda
¼teaspoonbaking powder
½teaspoonsalt
1teaspoonground cinnamon
1teaspoonground clove
½teaspoonground nutmeg
Topping
½cupflour
½cupsugar
½cuppecanschopped
¼teaspoonground cinnamon
¼teaspoonground clove
⅛teaspoonground nutmeg
¼cupbrown 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.