Wednesday, August 29, 2012

Pumpkin Coffee Cake with Brown Butter Icing

I finally gave in to my pumpkin craving! Curse all of you other bloggers for posting delicious pumpkin things so early, it does things to a girl's ego.

So I went on a mission to find canned pumpkin (because I'm actually kind of a snob and roast my own for purees during the holidays).I thought finding pumpkin would be pretty easy, because I think canned pumpkin has like a 5 year shelf life or something. I went to TWO local grocery stores and they tell me

"We don't have any pumpkin because there was like, a shortage or something..."

What!? A shortage or something? You've got to be kidding.

So yes, I traveled 20 minutes to Target to get pumpkin because...

They weren't like having a shortage or something.

For the Coffee Cake:
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 Tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

1/2 cup flour
1/2 cup sugar
1/2 cup light brown sugar, packed
1 teaspoon cinnamon
4 Tablespoons butter, melted
2/3 cup chopped walnuts

Preheat your oven to 350 degrees. Grease the inside of a tube pan, bundt pan,  8x11 baking dish or 2 8 inch pie pans (the choice is yours!)
In your stand mixer, combine the butter and sugar on medium speed until fluffy and light in color. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon and spices. Add the flour mixture to the pumpkin mixture and mix on low speed, then medium speed until combined. Pour the batter into your prepared pan.
Combine the Streusel ingredients in a medium bowl and sprinkle over the cake batter.
Bake the cake for 50-55 minutes or until a toothpick inserted comes out clean.
Cool completely before frosting.

Brown butter icing:
1 1/2 Tablespoons butter
1 1/2 cups powdered sugar
whole milk

Place your butter in a microwave safe bowl and melt until browned and fragrant (about 3-4 minutes). Check the butter often. Pour the butter into the powdered sugar and combine with a whisk. Add just enough milk, starting with one tablespoon at a time until you have a pour-able icing.

Drizzle over the cooled cake and shovel pieces into your mouth.

This makes it feel one day closer to Fall!!!!


  1. yummy!! All you need is good cup of Kahler Koffee with that.

  2. Well hook it up girlfriend!! ;)

  3. I will once the kahler koffee is being roasted again haha

  4. Oh, this is a perfect coffee cake! Love that brown butter drizzle!

  5. Halving this for "Big Breakfast Sunday!!"

  6. Veronica,
    YUM! This looks delicious! I've been testing all kinds of pumpkin recipes lately and I can't wait to try this one. I buy my canned pumpkin at Target too. They had a whole crop go bad a few years ago and you couldn't even find it on the shelves at the holidays. Now is a little easier but it definitely went up in price. Thanks for sharing at Creative Thursday this week. Have a wonderful weekend.

  7. It is September. Close enough to Fall for me. This sounds like a great crowd pleaser. Found you on Six Sister's links party. Check out our site.

  8. O my goodness! This looks absolutely delish! Would love if you'd join our Countdown to Fall link party! Hope to see you there! Have a great day! :)

  9. Yum! I made this coffee cake this morning for breakfast and it is so, so good. The cake is so soft and moist and the amount of streusel is just perfect. I didn't even add the icing; I'm sure it's delicious but the cake is so good on its own that it doesn't need it. Thank you; I've found the only coffee cake recipe I'll ever need again!