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Pumpkin Spiced Coffee Cake with Brown Butter Glaze

Pumpkin Spiced Coffee Cake with Brown Butter Glaze

This Pumpkin Spiced Coffee Cake is the perfect blend of warm spices and pumpkin flavor, topped with a luscious brown butter glaze. It's an ideal treat for autumn gatherings and pairs wonderfully with coffee or tea.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 10
Calories 350 kcal

Ingredients
  

  • For the Coffee Cake:
  • Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • Wet Ingredients:
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter softened
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • For the Brown Butter Glaze:
  • 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 2 –4 tbsp milk adjust for desired consistency
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or a bundt pan.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • Mix the Wet Ingredients:
  • In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter together until light and fluffy.
  • Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
  • Stir in the sour cream until fully incorporated.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  • Bake the Cake:
  • Pour the batter into the prepared baking dish or bundt pan, smoothing the top with a spatula.
  • Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Make the Brown Butter Glaze:
  • In a medium saucepan over medium heat, melt the butter. Continue cooking until the butter turns a golden brown color and has a nutty aroma, about 5–7 minutes. Be careful not to burn it.
  • Remove from heat and let it cool slightly. In a mixing bowl, whisk in the powdered sugar, vanilla extract, and enough milk to achieve your desired glaze consistency.
  • Glaze the Cake:
  • Once the cake has cooled completely, drizzle the brown butter glaze over the top, allowing it to drip down the sides.