I’ve baked my share of pumpkin coffee cakes and this is by far my fave!!! The PSL vibe of this cake is strong and browned butter always elevates any baked good.
Browned Butter Pumpkin Coffee Cake
- 1 cup canned pumpkin or equivalent roasted at home
- 1/2 cup butter
- 3 eggs
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 tsp vanilla
- 2 cups pastry flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp ground cardammon
- 1/4 tsp orange zest, optional
Preheat your oven to 375°F.
Melt butter in a small saucepan over medium heat. Cook until caramel and browned. Remove from heat and cool until warm but not hot.
Sift the flour, salt, baking soda and spices.
Mix the sugars, vanilla and browned butter until combined. Once the mixture is cool enough, stir in the eggs. Add the pumpkin and mix through.
Fold in the dry ingredients until combined. Pour into a well greased bundt pan.
Bake for 45 minutes until an inserted toothpick comes out clean.
Cool completely before inverting and dust with icing sugar if desired.