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Maple Brown Butter Pumpkin Coffee Cake Recipe with Easy Cinnamon Streusel

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A cozy pumpkin coffee cake featuring rich maple brown butter and a crunchy cinnamon streusel topping, perfect for fall mornings and gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup (115g) unsalted butter, browned
  • 1/2 cup (120ml) pure maple syrup
  • 1/2 cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (245g) pumpkin puree (canned or fresh)
  • 1/4 cup (60ml) buttermilk
  • For the Cinnamon Streusel Topping:
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1 tsp ground cinnamon
  • A pinch of salt
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • 1/3 cup (40g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Brown the butter in a medium saucepan over medium heat, stirring frequently until it foams and turns golden brown with a nutty aroma (6-8 minutes). Remove from heat and cool slightly.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl, beat browned butter, maple syrup, and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and pumpkin puree, then fold in buttermilk until uniform.
  5. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Prepare cinnamon streusel topping by mixing flour, brown sugar, cinnamon, and salt in a small bowl. Add cold cubed butter and work into dry mix with fingers or pastry cutter until coarse crumbs form. Stir in nuts if using.
  7. Spread half the batter evenly into the prepared pan. Sprinkle half of the streusel over the batter. Layer remaining batter on top and smooth gently. Finish by sprinkling remaining streusel over the top.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 38 minutes to avoid overbaking.
  9. Cool cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use a light-colored pan to brown butter to monitor color and avoid burning. Keep butter cold when making streusel for crumbly texture. Avoid overmixing batter to keep cake tender. Tent cake with foil if streusel browns too quickly. Cool cake for at least 20 minutes before slicing to set streusel and flavors.

Nutrition

Keywords: pumpkin coffee cake, maple brown butter, cinnamon streusel, fall dessert, easy pumpkin recipe, cozy cake, autumn baking

Find it online: https://bitematrix.com/maple-brown-butter-pumpkin-coffee-cake-recipe-with-easy-cinnamon-streusel/