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Brown Butter Pumpkin Coffee Cake Recipe Easy Cinnamon Crumble Topping

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A cozy and indulgent pumpkin coffee cake featuring nutty browned butter and a crunchy cinnamon crumble topping, perfect for fall or any cozy occasion.

Ingredients

Scale
  • 1 cup pumpkin puree (canned or fresh, smooth)
  • 1/2 cup unsalted butter (1 stick), browned and cooled slightly
  • 1 cup granulated sugar (optional: swap half for brown sugar)
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour (or 1:1 gluten-free baking flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 1/4 tsp ground cloves or allspice (optional)
  • 1/2 cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • For the Cinnamon Crumble Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, cold and cubed

Instructions

  1. Brown the butter: Melt 1/2 cup unsalted butter in a medium saucepan over medium heat, swirling occasionally until it turns deep golden brown with a nutty aroma (5-7 minutes). Remove from heat and cool for 5 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
  3. In a large bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using).
  4. In the bowl with browned butter, whisk in 1 cup granulated sugar until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract, pumpkin puree, and sour cream or Greek yogurt.
  5. Gradually fold dry ingredients into wet mixture with a spatula until no flour streaks remain. Avoid overmixing.
  6. Prepare crumble topping: Mix 1/3 cup flour, brown sugar, cinnamon, and salt in a small bowl. Add cold cubed butter and pinch with a pastry cutter or fingers until coarse crumbs form.
  7. Pour batter into prepared pan and evenly sprinkle crumble topping over it.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back lightly when pressed.
  9. Cool cake in pan on a wire rack for at least 20 minutes before slicing.

Notes

Brown the butter carefully to avoid burning; it adds a deep nutty flavor. Fold batter gently to keep cake tender. Keep butter cold for crumble topping to ensure a crunchy texture. Tent cake with foil if topping browns too quickly. Let cake cool before slicing for best texture.

Nutrition

Keywords: pumpkin coffee cake, brown butter, cinnamon crumble, fall dessert, easy coffee cake, pumpkin recipe, cozy cake

Find it online: https://elvafood.com/brown-butter-pumpkin-coffee-cake-recipe-easy-cinnamon-crumble-topping/