BROWN BUTTER PUMPKIN STREUSEL CAKE
Indulge in the cozy flavors of fall with this Brown Butter Pumpkin Streusel Cake! The rich, nutty notes of browned butter blend perfectly with spiced pumpkin, while the crumbly streusel topping adds a delicious crunch. It’s the ultimate autumn treat, perfect for enjoying with a warm cup of coffee or tea.
This Brown Butter Pumpkin Streusel Cake is the ultimate fall comfort dessert, combining rich, seasonal flavors with a satisfying texture. The browned butter infuses the cake with a warm, nutty undertone that complements the spiced pumpkin, giving each bite a deep, layered taste. Moist and tender, the cake’s base is balanced by the crispy streusel on top, which adds a buttery crunch with hints of cinnamon and brown sugar.
The maple glaze drizzled over the top adds just the right amount of sweetness, elevating the entire experience. Perfect for breakfast, dessert, or an afternoon snack, this loaf is not only delicious but also a cozy reminder of all the best things about autumn. Whether you’re hosting a fall gathering or enjoying a quiet moment at home, this cake is the perfect treat to embrace the season’s flavors.
INGREDIENTS YOU NEED:
- All-purpose Flour
- Brown Sugar
- Eggs
- Vegetable Oil
- Pumpkin Puree
- Greek Yogurt
- Vanilla
- Unsalted Butter
- Pumpkin Pie Spice
- Baking Soda
- Baking powder
- Salt
TIPS FOR THE BEST BROWN BUTTER PUMPKIN CAKE
- Use room temperature ingredients: This helps the batter mix evenly, creating a smoother texture.
- Brown the butter carefully: Cook the butter on medium heat until it turns golden and smells nutty. Watch closely to avoid burning it.
- Don’t overmix the batter: Once the wet and dry ingredients are combined, mix just until there are no streaks of flour left. Overmixing can make the cake dense.
- Use pure pumpkin puree: Make sure to use unsweetened pumpkin puree, not pumpkin pie filling, for the best pumpkin flavor.
- Chill the streusel: Before baking, let the streusel topping chill in the fridge. This keeps it from melting too much and helps it stay crumbly.
- Check for doneness early: Every oven is different, so start checking the cake a few minutes before the suggested bake time. A toothpick should come out clean or with a few moist crumbs.
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BROWN BUTTER PUMPKIN STREUSEL CAKE
Ingredients
FOR THE BATTER
- 230 g all-purpose flour
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
BROWN BUTTER STREUSEL
- 1/4 cup unsalted butter
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 tsp pumpkin pie spice
MAPLE GLAZE
- 1 cup powdered sugar
- 2-3 tbsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Start by browning the butter for the streusel.
- In a small pan over medium heat, melt the butter, stirring occasionally. Once it foams and subsides, you’ll be left with a golden, nutty-smelling butter. Transfer it to a bowl and refrigerate while you prepare the batter.
- In a large bowl, whisk together olive oil, brown sugar, eggs, pumpkin purée, Greek yogurt, and vanilla extract until smooth. Add the dry ingredients—flour, pumpkin pie spice, baking soda, baking powder, and salt—and stir until just combined.
- Line a 9"x5" loaf pan with parchment paper and pour the batter in.
- For the streusel, take the cooled brown butter and mix it with flour, brown sugar, and pumpkin pie spice. Use your hands or a mixer to combine until the mixture holds together but crumbles easily. Sprinkle the streusel evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- While the loaf cools, make the glaze by whisking powdered sugar and maple syrup together until smooth. Drizzle over the cooled loaf or individual slices. Enjoy!