This brown butter pumpkin spice coffee cake with cinnamon streusel topping pairs nicely with crisp fall air, crunchy leaves, and corn mazes. It's super duper moist, stays fresh for several days, and is not cloying sweet. Beautifully spiced with cinnamon, ginger, nutmeg, and clove, it's perfect for breakfast, dessert, or any time in-between.
The cake is 5" round and about 3" tall, yielding 4-6 servings. It arrives in the same cute little paper pan that we use for flourless chocolate cake, blueberry buckle, etc.
Feeling decadent? Top it with a dollop of whipped organic Butterworks Farm cream!
(Allergens: milk, eggs, wheat) does not contain nuts