Why is it that I feel like pumpkin recipes are only okay to post from October-December? It’s as though January is a big reset button, where we all go on juice cleanses seen on Dr. Oz.
Whatever! I’m a huge fan of pumpkin year round. So yes it’s January, but baking this pumpkin coffee cake won’t disappoint.
This cake! Oh did it fill my home with a wonderful aroma that I’ve never experienced before. I wanted the inviting warmth of it to linger until someone special showed up and wondered what cozy concoction was in the oven. To which of course I would reply, “A melt-in-your-mouth brown butter pumpkin coffee cake… with a pecan gingersnap cookie streusel!”
Sounds dreamy… and I can assure you, it is.
The truth is, I wasn’t making this cake for anyone in particular, nor was I planning on inviting anyone in for coffee and cake for breakfast. In fact, this cake was made during the wee hours of the night. For some reason I had this intense urge to bake (this happens often), and the can of pumpkin was staring at me begging to be used. Coffee cake seemed simple enough — however I knew that adding the brown butter would make the cake richly sensational.
I think it should be noted that every time I brown my butter I’m giggling with excitement on the inside. I adore when the butter turns that gorgeous caramel color, and I love placing my nose almost into the saucepan to inhale that nutty delicious aroma. Between the pumpkin, spices, and the brown butter, the house really did smell a bit magical.
Truthfully, this is one of the best coffee cakes I’ve ever eaten because of the the pecan gingersnap cookie streusel — it’s glorious and deserves to be devoured. The way each bite of coffee cake melts in your mouth is simple perfection and is certain to bring a warm smile to anyone’s face. Best served warm, with coffee, and good people.
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