Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe
A delicious Pumpkin Spiced Coffee Cake featuring a moist spice cake base infused with pumpkin puree and chopped walnuts, topped with a rich and aromatic brown butter spice glaze. This cozy cake is perfect for fall gatherings or a comforting breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 1 spice cake mix (Duncan Hines recommended)
- 6 tablespoons flour
- 3 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 butter
- 1 1/2 cups powdered sugar (plus more 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 (177°C). Spray a bundt pan generously with non-stick cooking spray to ensure the cake releases easily after baking.
- Mix Cake Batter: In a mixing bowl, combine the spice cake mix, flour, eggs, water, and pumpkin puree. Mix on low speed until ingredients begin to combine, then increase to high speed and beat for approximately 2 minutes until the batter is smooth and well incorporated.
- Fold in Walnuts: Gently fold in the chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter without overmixing.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing 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 attempting to remove it onto a serving plate.
- Prepare Brown Butter Spice Glaze: In a small saucepan over medium heat, melt the butter while stirring constantly. Continue cooking until the butter foams and turns an amber color with a nutty aroma—this is browned butter. Be careful not to burn it. Remove from heat immediately.
- Mix Glaze Ingredients: To the browned butter, add the vanilla extract and whisk in powdered sugar, cinnamon, ginger, nutmeg, cloves, and milk. Adjust the consistency by adding more powdered sugar if you desire a thicker glaze.
- Glaze the Cake: Drizzle the warm (not hot) glaze evenly over the cooled cake, allowing it to soak in and add a delicious spiced sweetness to every bite.
Notes
- This recipe is adapted from Our Good Life by Terri Steffes.
- Make sure not to burn the butter when making the brown butter glaze; once it reaches a fragrant amber color, immediately remove from heat.
- For an extra nutty flavor, toast the walnuts lightly before folding them into the batter.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- To keep walnuts crunchy, add them just before baking rather than mixing too early.
Keywords: pumpkin coffee cake, pumpkin spice cake, brown butter glaze, fall dessert, spice cake, bundt cake
