Pumpkin Pecan Coffee Cake with Brown Butter Streusel and Maple Icing

Pumpkin Pecan Coffee Cake with Brown Butter Streusel and Maple Icing cover

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Pumpkin Pecan Coffee Cake with Brown Butter Streusel and Maple Icing

Browndis

Browndis.com

Ingredients

Warning0 allergens identified

Pumpkin Pecan Coffee Cake with Brown Butter Streusel and Maple Icing

Cake

½ cup unsalted butter

¾ cup cane sugar

2 eggs

1 tbsp vanilla extract

1 cup pumpkin puree

½ cup sour cream

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

¼ tsp baking soda

¼ tsp salt

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground pumpkin spice

Pecan Streusel

¼ cup unsalted butter

½ cup light brown sugar

½ cup all-purpose flour

⅛ tsp salt

1 tsp cinnamon

1 tsp vanilla extract

½ cup pecans

Salted Maple Icing

½ cup powdered sugar

1 tbsp maple syrup

1 tbsp heavy cream

pinch flaky sea salt

You’ll need browned butter for both the streusel and the cake. You can brown the butter separately for each component, or you can brown the total amount all at once and then divide it. Browning everything at once saves time, but it requires a little more focus and careful measuring afterward.

In a medium bowl, mix the sugar, flour, salt, cinnamon, and vanilla. Stir in the cooled brown butter until crumbly, then fold in the pecans. Chill the streusel for 15 minutes while you prepare the cake.

Preheat oven to 350°F (177°C). Grease or line an 8x8-inch pan with parchment paper.

In a large bowl, beat the browned butter (113g) and sugar until smooth. Add the eggs, vanilla, pumpkin puree, and sour cream, mixing until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.

Spread half of the batter into the prepared pan, sprinkle with half of the chilled streusel, then repeat with the remaining batter and the rest of the streusel.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool the cake in the pan for 15 minutes, then lift it out and transfer to a wire rack to cool completely.

While the cake bakes, whisk together all the icing ingredients in a medium bowl until smooth. Drizzle the icing over the cooled cake. Optional: If doubling the icing, drizzle a little extra over each slice right before serving for an extra pop of salted maple flavor.

Nutrition

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Tips & Tricks (5)

Brown Your Butter Perfectly 🧈
Cook butter over medium heat for 5-7 minutes, swirling occasionally until it turns golden with a nutty aroma—this deepens the streusel's flavor significantly compared to regular melted butter.
Room Temperature Ingredients are Essential 🌡️
Let eggs, sour cream, and butter sit at room temperature for 30 minutes before mixing to ensure a tender, evenly-textured crumb and prevent lumpy batter.
Don't Overmix the Batter 🥣
Mix dry and wet ingredients just until combined—overmixing develops gluten and creates a dense, tough cake rather than the moist, tender result you want.
Toast Pecans for Maximum Crunch 🥜
Lightly toast pecan pieces for 3-4 minutes before adding to the streusel to intensify their flavor and ensure they stay crispy rather than softening during baking.
Salt Your Maple Icing Generously ✨
Use flaky sea salt on the icing rather than table salt—it dissolves slower and creates pockets of salinity that balance the sweetness and maple flavor beautifully.