Spiced coffee cake with pumpkin and walnuts, drizzled in a spiced brown butter glaze. The perfect way to start a fall morning!
As much as I adore summer — and all of it’s relaxing ways, fall has always and forever been my favorite. The scents, the clothes, the sports, the crunching leaves on my brisk morning walks, all of these are just the beginning of what I love about it. For those of you who aren’t fans of pumpkin, or roll your eyes at the constant Pumpkin Spice EVERYTHING, I am sorry — but here is one more to add to the books. Of course, if you aren’t a fan, you probably aren’t reading this anyway.
This cake starts with a spice cake box mix, but then you add in some pumpkin puree and a little extra flour to help absorb some of that extra moisture.
The original recipe that I found was made in a 9×13, and the traditional recipe calls for a crumble topping. I was wanting to use my bundt pan, because I love the look of it so much more. So I skipped the crumb topping and added some chopped walnuts to the mix. I drizzled it with the brown butter glaze, but I added some more fall spice to it. This coffee cake was a hit!
PREP TIME10 minutes
COOK TIME50 minutes
TOTAL TIME1 hour
INGREDIENTS
- For the Cake:
- 1 spice cake mix (I used Duncan Hines)
- 6 Tablespoons flour
- 3 eggs
- 1 cup water
- 1 (15 oz) can of pumpkin puree
- 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
INSTRUCTIONS
- Preheat oven to 350, spray your bundt pan with non-stick cooking spray.
- Mix cake ingredients together (minus the walnuts) on low in your mixer until combined, then on high for two minutes. Fold in chopped walnuts.
- Pour into prepared bundt pan. Bake for 40-50 minutes or until toothpick inserted in the middle comes out clean.
- Remove cake a cool slightly.
- 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.
NOTES
Original Recipe from Our Good Life: Pumpkin Gingerbread Coffee Cake