Browned Butter Coffee Cake with Spiced Maple Cream Cheese Frosting

Get ready to enjoy a slice of heaven with our Browned Butter Coffee Cake, topped with a spiced maple cream cheese frosting.

This cake combines the rich flavor of browned butter with toasted pecans for a deeply satisfying treat. The warm spices in the frosting make it perfect for a cozy morning or an afternoon pick-me-up. It’s a fantastic dessert recipe for anyone looking to impress at a brunch or simply indulge in a little baking magic at home.

Ingredients for brown butter coffee cake:

• For the Coffee Cake:
  • 3/4 cup butter
  • 2 cups pecan halves, toasted and chopped
  • 2 cups packed brown sugar, divided
  • 5 teaspoons flour, divided
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sour cream
• For the Spiced Maple Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 4 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cloves

how to make brown butter coffee cake with frosting:

1. Prepare Browned Butter:
   • Melt butter in a saucepan over medium-low heat. Let it brown without stirring for 5-6 minutes until fragrant. Cool in the refrigerator for 2 hours.
2. Make the Pecan Filling:
   • Mix 3 tablespoons cooled browned butter with 3/4 cup toasted pecans, 1/2 cup brown sugar, and 2 teaspoons flour until sandy. Set aside.
3. Prepare Dry Ingredients:
   • Whisk together 3 cups flour, baking powder, baking soda, and salt.
4. Mix the Batter:
   • In a stand mixer, cream the remaining browned butter and 1 1/2 cup brown sugar. Add eggs one at a time, then vanilla. Alternately mix in flour mixture and sour cream.
5. Assemble the Cake:
   • Pour half the batter into a greased 10″ cake pan. Add pecan filling, then top with remaining batter. Smooth the top.
6. Bake:
   • Bake at 325°F for 50 minutes. Cool in pan for 10 minutes, then turn out to cool completely.
7. Prepare Frosting:
   • Whip cream cheese with maple syrup, cinnamon, nutmeg, and cloves until smooth.
8. Finish and Serve:
   • Spread frosting over cooled cake. Slice and serve.

Why You’ll Love It:

This coffee cake recipe is perfect for those who love a moist, flavorful treat with a sophisticated touch. The nutty, caramelized notes of the browned butter in the cake combined with the creamy, spiced frosting make for a truly special dessert that’s ideal for any gathering or cozy afternoon.

Leftovers and Storage:

Keep leftover coffee cake covered in the refrigerator. It stays moist and delicious for up to 3-4 days, making it a fantastic make-ahead option for busy schedules.

Enjoy the deep flavors and irresistible texture of this coffee cake that promises to delight your palate and elevate your dessert game!

Browned Butter Coffee Cake with Spiced Maple Cream Cheese Frosting

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Author: Kita

Ingredients

• ▢ 3/4 cup butter
• ▢ 2 cups pecan halves - toasted and chopped
• ▢ 2 cups packed brown sugar
• ▢ 2 teas flour - plus 3 cups flour
• ▢ 1 1/2 teas baking powder
• ▢ 1 1/2 teas baking soda
• ▢ 3/4 teas salt
• ▢ 3 eggs
• ▢ 1 teas vanilla
• ▢ 1 1/2 cup sour cream
• ▢ 4 oz cream cheese
• ▢ 4 tbs maple syrup
• ▢ 1/4 teas cinnamon
• ▢ 1/8 teas freshly grated nutmeg
• ▢ 1/8 teas cloves

Instructions

• Allow the butter to melt in a small saucepan over medium low heat. Let the butter sit on the burner with out stirring for 5 to 6 minutes longer until it become fragrant (nutty) and slighltly browned. Remove from heat and allow to cool 5 minutes. Pour into a small bowl and cover. Allow to cool in the refrigerator for 2 hours.
• When the butter has cooled, preheat the oven to 325 degrees F and grease a 10″ fluted cake pan. scoop out 3 tbs and mix into a small bowl with 3/4 cup of the toasted chopped pecans, 1/2 cup brown sugar and 2 teas flour. Use your fingers to rub the mixture together until well mixed, coarse and sandy. Set aside.
• Whisk the remaining 3 cups flour, baking powder, soda, and salt in a large bowl.
• In the bowl of your stand mixer, cream the reamining browned butter with the beater attachment for 3 minutes. Add the remaining 1 1/2 cup brown sugar and mix. Scrape down the sides. Add in the eggs one at the time, mixing after each addition. Add the vanilla, scrape down the sides and mix once more.
• In 3 additions, add the flour and sour cream, mixing well after each addition. Scrape down the sides and bottom one more to make sure everything is well mixed.
• Scoop half of the batter into the prepared pan. Shimmy a bit to even out. Sprinkle the filling mix in an even layer and top with the remaining batter. Spread to cover evenly.
• Bake for 50 minutes, until golden and cooked through.
• Allot to cool 10 minutes in pan on a wire rack before turning out to cool completely.
• While the cake cools, make the frosting. Whip the cream cheese in a bowl. Add the syrup, cinnamon, nutmeg, and cloves.
• When the cake is cool, spread the icing over the cake, slice and serve.

Notes

BGH Special Interest Magazine Fall Baking 2013

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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