Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe
This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a moist and flavorful autumn treat, featuring a spiced pumpkin cake base studded with crunchy walnuts and topped with a rich, aromatic brown butter glaze infused with warm spices. Perfect for cozy fall mornings or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 1 spice cake mix (Duncan Hines recommended)
- 6 Tablespoons all-purpose flour
- 3 large eggs
- 1 cup water
- 1 (15 oz) can pumpkin puree
- 1/2 to 2/3 cup chopped walnuts
For the Brown Butter Spice Glaze:
- 4 Tablespoons unsalted butter
- 1 1/2 cups powdered sugar (plus extra to thicken if needed)
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray to ensure easy release of the cake.
- Mix Cake Batter: In a mixing bowl, combine the spice cake mix, flour, eggs, water, and pumpkin puree. Mix on low speed until ingredients are just combined, then increase to high and beat for two minutes until smooth and well incorporated. Gently fold in the chopped walnuts.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool slightly in the pan before turning it out onto a wire rack. Let it cool to warm, but not hot, before glazing.
- Prepare the Brown Butter Spice Glaze: In a small saucepan over medium heat, melt the butter while stirring constantly. Continue cooking until the butter turns amber and gives off a nutty, fragrant aroma, but be careful not to let it burn. Remove from heat and stir in vanilla extract. Whisk in powdered sugar, cinnamon, ginger, nutmeg, cloves, and milk until smooth. Add more powdered sugar if the glaze needs to be thicker.
- Glaze the Cake: Drizzle the brown butter spice glaze evenly over the warm cake. Allow the glaze to set slightly before slicing and serving.
Notes
- The brown butter should be watched carefully while cooking to avoid burning, which will impart a bitter taste.
- Using pumpkin puree canned for baking ensures the right consistency and flavor.
- Adjust the amount of walnuts according to your texture preference or substitute with pecans.
- The glaze thickness can be adjusted by adding more powdered sugar or milk as needed.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: pumpkin coffee cake, brown butter glaze, fall dessert, spiced cake, bundt cake, pumpkin puree, autumn recipes
