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Clean recipe · wellmadebykiley.com

Brown Butter Almond Croissant Pumpkin Coffee Cake

This Brown Butter Almond Croissant Pumpkin Coffee Cake is soft, perfectly spiced, and filled with a tender, melt-in-your-mouth crumb. It features a rich almond frangipane layer that’s soft, sweet, and nutty, pairing beautifully with the cozy pumpkin flavor and brown butter depth. Baked until golden and finished with a silky maple vanilla bean glaze, this fall-inspired coffee cake is best served warm with a hot cup of coffee — the perfect cozy bakery-style treat for crisp autumn mornings.

Original recipe: wellmadebykiley.com

Yield:
12 servings
Prep:
40 min
Cook:
50 min
Total:
2 hr 20 min
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Brown Butter Almond Croissant Pumpkin Coffee Cake

Ingredients

  1. 2 cups (240g) all-purpose flour
  2. 1 tsp (6g) baking soda
  3. 1 tsp (4g) baking powder
  4. 1 1/2 tsp (3g) pumpkin pie spice
  5. 1 tsp (2g) cinnamon
  6. 1/2 tsp (3g) salt
  7. 1/2 cup (113g) salted butter
  8. 1 cup (240g) pumpkin purée, at room temperature
  9. 1/2 cup (120g) Greek yogurt or sour cream, at room temperature
  10. 1/2 cup (120g) brown sugar, light or dark
  11. 1/2 cup (110g) granulated sugar
  12. 2 eggs, at room temperature
  13. 1 tsp (4g) vanilla bean paste or extract

  14. Almond Frangipane Topping

    1 1/2 cups (192g) almond flour
  15. 1/2 cup (113g) salted butter, softened
  16. 1/4 cup (70g) granulated sugar
  17. 2 eggs
  18. 1 tsp (4g) almond extract
  19. 1 tsp (4g) vanilla bean paste or extract
  20. Pinch of salt
  21. 1/2 cup (55g) sliced almonds, for sprinkling on top
  22. 1 cup (120g) powdered sugar
  23. 1/4 cup (58g) salted butter, melted
  24. 1/4 cup (80g) maple syrup
  25. 1 tbsp (30ml) milk of choice
  26. 1 tsp (4g) vanilla extract or paste
  27. Pinch of salt

Instructions

  1. Preheat the oven to 350F. Preheat the oven to 350F. Grease a 9” cake or springform pan with butter, then line the bottom with a parchment paper circle. Set aside.
  2. Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes).
  3. While the brown butter is cooling, prepare the almond frangipane mixture so it’s ready for later.
  4. In a medium bowl, combine the almond flour, softened butter, sugar, eggs, both extracts, and salt. Mix until all of the ingredients are fully combined. Set aside to use later.
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt for the cake batter. Set aside.
  6. To the bowl with the cooled brown butter, add the pumpkin purée, Greek yogurt or sour cream, both sugars, eggs, and vanilla. Whisk until well combined and smooth.
  7. Add the dry ingredient mixture to the wet. Use a wooden spoon or spatula to fold until just combined and there are no flour streaks remaining, being careful not to over-mix (it’s okay if the batter is a little lumpy).
  8. Transfer all of the cake batter into the prepared cake pan and spread into an even layer.
  9. Bake the cake at 350F for 30-35 minutes. You are going to par-bake the cake here, it’s ready when a toothpick inserted through the center comes out with a few moist crumbs attached. It shouldn't come out covered in batter!
  10. As soon as the cake base is finished baking, remove it from the oven and spread the almond frangipane in an even layer over the hot cake. Then, sprinkle with sliced almonds.
  11. Place the cake back into the oven for 10-15 more minutes. Then, toast the almonds on top by turning the broil setting on in the oven and broiling for 1-2 minute. Make sure to keep an eye on it because the almonds will burn quickly!
  12. Remove the cake from the oven and let cool for 10-15 minutes in the pan. Then gently run a knife along the edges, and carefully remove. Let cool completely to room temperature.
  13. While the cake is cooling, make the glaze by whisking together all of the ingredients in a medium bowl, until smooth.
  14. Top the cake with powdered sugar and the glaze.
  15. Slice and enjoy!