Pumpkin Spiced Coffee Cake with Brown Butter Glaze
Ingredients
- For the Cake
- 1 spice cake mix
I used Duncan Hines
- 6 Tablespoons flour
- 3 eggs
- 1 cup water
- 1 can of pumpkin puree
15 oz
- 1/2-2/3 cup chopped walnuts
- For the Brown Butter Spice Glaze
- 4 Tablespoons butter
- 1 1/2 cup powdered sugar
I added a little more to thicken mine up a bit
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
Directions
- 1
Preheat oven to 350, spray your bundt pan with non-stick cooking spray.
- 2
Mix cake ingredients together (minus the walnuts) on low in your mixer until combined, then on high for two minutes. Fold in chopped walnuts.
- 3
Pour into prepared bundt pan. Bake for 40-50 minutes or until toothpick inserted in the middle comes out clean.
- 4
Remove cake a cool slightly.
- 5
To prepare glaze: In a small saucepan over medium heat, melt butter, stirring constantly. Butter will begin to brown and become fragrant and amber in color. It's done, be careful not to let it burn. Remove from heat and add in vanilla. Whisk in powdered sugar, spices and milk, adding more sugar if you want it a little thicker. Drizzle over warm (not hot) cake.
Pumpkin Spiced Coffee Cake with Brown Butter Glaze
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About this Recipe
Craving the cozy embrace of fall mornings? This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is the perfect way to infuse your home with warmth and delicious aromas. Imagine starting your day with a slice of moist, tender cake, brimming with pumpkin and spice, topped with a rich, aromatic glaze—it's pure comfort in every bite. This recipe makes achieving that autumnal bliss incredibly simple.
What truly sets this coffee cake apart is its brilliant combination of convenience and gourmet touches. By starting with a humble spice cake mix, you're halfway to a phenomenal dessert or breakfast treat without all the fuss. We elevate the mix significantly by incorporating a full can of pumpkin puree and crunchy chopped walnuts, transforming it into a dense, flavorful cake. The star, however, is the homemade brown butter glaze, infused with cinnamon, ginger, nutmeg, and cloves, which adds an unparalleled depth that a simple powdered sugar glaze just can't match.
When you slice into this cake, you'll discover a beautifully moist crumb, deeply colored from the pumpkin and speckled with delightful walnut pieces. Each mouthful delivers a symphony of autumnal spices—warm cinnamon and ginger, fragrant nutmeg, and a hint of piquant cloves. The brown butter glaze cascades over the top, cooling to a slightly firm, buttery sheen that perfectly complements the cake's tenderness. It's a comforting, sophisticated flavor profile that feels both familiar and special.
Feeling creative? While walnuts provide a classic crunch, you could easily swap them for pecans or even omit nuts entirely if preferred. For a different texture, try adding chocolate chips to the batter. The brown butter glaze is wonderfully spiced as written, but feel free to adjust the amounts of cinnamon, ginger, nutmeg, and cloves to suit your personal preference for warmth and intensity. You can also thin the glaze with an extra splash of milk or thicken it with a bit more powdered sugar to achieve your desired consistency.
This Pumpkin Spiced Coffee Cake is ideal for a leisurely weekend breakfast, a festive brunch spread, or as a delightful dessert after a fall dinner. Serve it alongside a steaming cup of coffee or a warm mug of spiced cider for the ultimate seasonal experience.