Happy Tuesday friends! I am a bit sad because this is one of my last pumpkin recipes of the year. I have baked with pumpkin for 2 months now so I think I have a good amount of pumpkin recipes for you to choose from. Starting November, you will find Christmas recipes.
But for now, let’s talk about this incredible easy coffee cake. The cake part is made with browned butter which adds a special nutty flavor, pumpkin puree, spices, yogurt, eggs, very simple ingredients. The crumb topping is made with cinnamon, brown sugar, butter, flour, super easy. Finally, the glaze is a simple vanilla icing that is made with vanilla bean paste.
Let’s start with the recipe and don’t forget to follow me on Instagram because I just posted the video of how to make this delicious recipe. Click HERE.
Yield one 8 inch square pan
Ingredients
For the crumb
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup pecans, chopped
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted and slightly cooled
For the pumpkin cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1 teaspoons pumpkin pie spice
1/2 cup light brown sugar
1/2 cup white granulated sugar
1 cup pumpkin puree NOT pumpkin pie filling
1/2 cup unsalted butter
1/2 cup Greek yogurt
2 large eggs, at room temperature and beaten
For the icing
1 cup powdered sugar, sifted
1-2 tablespoons cold water
1/2 teaspoons vanilla bean paste or extract
Directions
For the crumb part
In a bowl mix all the ingredients: light brown sugar, flour, melted butter, cinnamon and pecans. Mix well and place this bowl in the fridge until ready to use.
For the pumpkin cake
First, let’s make the brown butter:
Melt butter in a small saucepan and bring to simmer until it becomes a medium nutty brown color. This process will take about 5-7 minutes. Remove from heat and pour it into a small container (browned bits included). Let it cool for 15 minutes.
After 15 minutes, let’s start with the cake.
1.- Preheat oven to 350 F. Grease your cake pan with cooking spray. Set aside.
2.- In a big bowl mix: flour, baking soda, baking baking, salt, pumpkin pie spice, granulated sugar and light brown sugar.
3.- In a small bowl mix: pumpkin puree, browned butter (including browned bits), yogurt and eggs. Whisk well until everything is well combined and fluffy.
4.- Add wet ingredients into the dry ingredients and mix until you don’t see any leftover flour. Cake batter should be sticky and not too runny.
5.- Pour batter into your prepared pan.
6.- Take out the crumb topping bowl from the fridge. If the lumps are too big, break them down with a fork and sprinkle all of that mixture on the top of the batter. Press down gently with your hand.
7.- Bake for about 30-40 minutes or until a toothpick inserted comes out clean. Top should be golden brown.
8.- Let it cool completely.
For the glaze
In a bowl mix sifted powdered sugar, water and vanilla bean paste or extract. Whisk well until smooth. Using a fork drizzle it on top of cake. Let it sit for 1 hour so the glaze hardens. Cut and serve.
If you have any question about this recipe, send me an email to [email protected]
Enjoy!