pumpkin butter coffee cake is so delicious, and perfect any time of day!
This pumpkin butter coffee cake? My new day-after-Thanksgiving breakfast. I’m obsessed.
As we always have a crew sleeping over on Thanksgiving night, I like to have something special for breakfast the next morning. But I’m also exhausted from serving Thanksgiving dinner.
In the past I’ve served up various types of cinnamon or breakfast rolls, as they can be assembled the day before and then popped in the oven that morning. But there’s still some considerable prep and finishing work.
Now coffee cake?
Couldn’t be easier.
And this coffee cake is truly something worth making. A basic sour cream cake batter gets jazzed up with pumpkin pie spice and chopped crystallized ginger. It’s then swirled with pumpkin butter, topped with streusel and baked.
And THEN it is drizzled with the most delicious glaze EVER, courtesy of browned butter.
This glaze may be one of the best things I’ve ever made – it is SO good.
I love a coffee cake because it is perfect throughout the day – for breakfast, mid-afternoon and of course, dessert. So guests can grab a slice at any time, with no work needed by you.
Just make sure YOU get a slice too!
Let me know if you make it, and tag me on Instagram @sherisilver if you do!
Streusel
4 tablespoons butter
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3/4 cup flour
big pinch of kosher salt
Cake
1 cup sugar
1 stick (8 tablespoons) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla (have you made your own?)
1 cup (8 ounces) sour cream
2 cups flour
1 1/2 teaspoons baking powder (is yours fresh?)
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1/4 cup chopped crystallized ginger
1/2 cup pumpkin butter (homemade or store bought)
Glaze
1 stick (8 tablespoons) unsalted butter
1 cup confectioner’s sugar
1/2 teaspoon pumpkin pie spice
Make the streusel: Line a baking sheet with waxed or parchment paper. Melt the butter in a medium-sized bowl. Add both sugars, the flour and the salt. Stir to combine and spread evenly on your baking sheet, breaking up any large clumps. Set aside.
Make the cake: Pre-heat oven to 350 degrees. Line a 9 x 9 baking pan with a parchment paper “sling”, making sure there is overhang in both directions.
Beat the butter and sugar till light and fluffy – add the eggs and beat again, followed by the vanilla and sour cream. Add the flour, baking powder, baking soda, salt and pumpkin pie spice and beat till combined. Fold in the crystallized ginger.
Pour 1/2 the batter into your pan – smooth with an angled spatula and dollop with half the pumpkin butter. Repeat with remaining batter and pumpkin butter, and swirl with a thin knife. Top with the streusel and bake for 40 minutes or till a tester tests clean. Cool in pan on a wire rack for 10 minutes, then remove from pan to cool completely.
Make the glaze: Melt the butter in a small pan over medium heat. Once melted, stir frequently and continue cooking until it turns a deep golden color with a nutty smell. Remove from heat and transfer to a medium bowl, being sure to scrape up any bits remaining in the pan. Add 1/2 the confectioner’s sugar and all of the pumpkin pie spice and whisk, adding more sugar as needed till a thick yet pourable glaze is achieved.
Drizzle the glaze over the cake and let set. Cut into squares and serve.
Notes:
1. You can substitute apple butter for the pumpkin butter if preferred.
2. You can eliminate the ginger if you’re not a fan.
3. No pumpkin pie spice? Make your own by combining 3 tablespoons cinnamon, 2 teaspoons each ginger and nutmeg and 1 1/2 teaspoons each allspice and cloves.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/11/10/pumpkin-butter-coffee-cake/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
This coffee cake looks absolutely amazing! I love how comforting and simple the recipe is, yet the raspberry-lemon curd and spiced streusel make it feel so special for spring. The one-bowl method is a big win, and that combination of citrus, ginger, and raspberry sounds perfect with a cup of coffee. It’s the kind of cake you just want to share with family and friends. Definitely adding this to my baking list — thank you for such a beautiful and easy recipe!