Brown Butter Pumpkin Coffee Cake with Pecan Gingersnap Cookie Streusel

Pumpkin coffee cake is a popular fall dessert that combines the flavors of pumpkin, warm spices, and a streusel topping for a delicious treat.

This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Brown Butter Pumpkin Coffee Cake with Pecan Gingersnap Cookie Streusel

Cooking Method: Baking Cuisine: American Courses: Baking, Breakfast, Brunch, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Rest Time 15 min Total Time 1 hr 20 mins

Servings: 8 Calories: 2800

Best Season: Fall

Ingredients

Servings

• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Ground ginger
• ¹⁄₄ teaspoon Ground nutmeg
• ¹⁄₂ cup Unsalted butter
• ³⁄₄ cup Granulated sugar
• ¹⁄₄ cup Brown sugar
• 2 Eggs
• ¹⁄₂ cup Pumpkin puree
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Buttermilk
• ¹⁄₂ cup Pecans, chopped
• ¹⁄₂ cup Gingersnap cookies, crushed

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
4. In a large bowl, beat the granulated sugar, brown sugar, and brown butter until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. In a small bowl, combine the chopped pecans and crushed gingersnap cookies to make the streusel.
7. Pour half of the batter into the prepared cake pan. Sprinkle half of the streusel mixture over the batter. Repeat with the remaining batter and streusel.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. Serve the cake at room temperature and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 28g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.