Spiced coffee cake with pumpkin and walnuts, drizzled in a spiced brown butter glaze. The perfect way to start a fall morning!
Pumpkin, my friend, I am so happy that you have made your triumphant return!
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 recipe comes from Our Good Life, a blog written by Terri Steffes. I was assigned her blog for an August themed round up for The Secret Recipe Club. Our theme for this special round was “Back to School.” The range of options was a wide one, easy breakfasts, lunch ideas or one pot or 30 minute meal ideas.
That is when I spied this recipe for Pumpkin Gingerbread Coffee Cake. Terri made the recipe in a 9×13, and the traditional recipe calls for a crumble topping, but I was wanting to use my bundt pan, so I skipped that part and added some walnuts to the mix. This coffee cake was a hit!
I took it to my in laws new house the day we were getting ready to move them in. These types of recipes are always nice to have on hand during the week to add as a lunchbox treat, or even an on the go breakfast. I know my kids loved it!
Thanks for sharing the great recipe, Terri! You will enjoy many things over at Our Good Life. Terri and her husband, Bob, are retired and living in the St. Louis area. She blogs about food, photography, home decor and even does product reviews. Pop over and see what’s happening in Terri’s world today!
I followed Terri’s recipe, but added walnuts to the batter. I omitted the crumble topping, but added some spice to the brown butter glaze. It’s heavenly. I have made it twice already!
- 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
- ½-2/3 cup chopped walnuts
- For the Brown Butter Spice Glaze:
- 4 Tablespoons butter
- 1½ cup powdered sugar (I added a little more to thicken mine up a bit)
- 1 teaspoon vanilla
- 2 Tablespoons milk
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 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.
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