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.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: Provides the structure and tender crumb needed for a soft, fluffy pumpkin coffee cake.
Baking Soda: Helps the cake rise evenly and creates a light, airy texture.
Baking Powder: Works with the baking soda to lift the cake and keep it soft.
Pumpkin Pie Spice: Adds cozy fall flavor with warm spices that complement the pumpkin.
Cinnamon: Enhances the spiced flavor and brings warmth to the cake and topping.
Salt: Balances sweetness and deepens the overall flavor of the cake and frangipane.
Salted Butter: Browned for rich, nutty flavor in the cake and softened for a creamy frangipane topping.
Pumpkin Purée: Adds moisture, color, and classic pumpkin flavor throughout the cake.
Greek Yogurt or Sour Cream: Keeps the cake moist, rich, and tender with a soft crumb.
Brown Sugar: Provides caramel-like sweetness and moisture to the pumpkin cake.
Granulated Sugar: Adds sweetness and helps create a fine-textured crumb in both cake and topping.
Eggs: Bind the ingredients together and provide structure in the cake and frangipane.
Vanilla Bean Paste or Extract: Adds warm, aromatic flavor that enhances both the pumpkin and almond layers.
Almond Flour: Creates the soft, nutty frangipane layer that gives an almond-croissant flavor.
Almond Extract: Boosts the almond flavor in the frangipane for authentic bakery-style richness.
Sliced Almonds: Provide a crunchy, golden topping that toasts beautifully in the oven.
Powdered Sugar: Sweetens and thickens the maple vanilla glaze for a smooth drizzle.
Maple Syrup: Adds warm, cozy fall sweetness to the glaze and pairs perfectly with pumpkin.
Milk Of Choice: Thins the glaze to the perfect pourable consistency.
Why You’ll Love Brown Butter Almond Croissant Pumpkin Coffee Cake:
Brown Butter Flavor: Adds deep, nutty richness that enhances every bite of the pumpkin cake.
Tender Bakery-Style Crumb: Bakes up soft, moist, and perfectly spiced with a melt-in-your-mouth texture.
Almond Frangipane Layer: Soft, sweet, and nutty filling adds an almond-croissant twist to classic pumpkin coffee cake.
Perfect Fall Spices: Balanced blend of cinnamon, pumpkin spice, and vanilla gives warm, cozy flavor.
Golden Crisp Top: The edges bake up perfectly golden while the inside stays soft and tender.
Maple Vanilla Glaze: Drizzled over the top for a glossy, bakery-style finish that ties all the flavors together.
Smells Like A Bakery: Fills your kitchen with warm brown-butter, pumpkin, and almond-croissant aromas.
Perfect With Coffee: Pairs beautifully with a hot cup of coffee for breakfast, brunch, or dessert.
Easy To Make: Comes together with simple pantry ingredients, no fancy techniques required.
Crowd-Pleasing: Great for holidays, brunch gatherings, or cozy fall mornings.
Tips for Making Brown Butter Almond Croissant Pumpkin Coffee Cake:
Brown The Butter Slowly: Cook the butter over medium-high heat, stirring continuously, until the milk solids turn deep golden and smell nutty.
Let The Brown Butter Cool: After browning, allow it to cool for 15–20 minutes so it doesn’t scramble the eggs when mixing.
Make The Frangipane Ahead: Prepare the almond frangipane while the brown butter cools so it’s ready to spread immediately after par-baking the cake.
Use Room Temperature Ingredients: Ensure eggs, pumpkin purée, and yogurt/sour cream are at room temperature for a smooth, even batter.
Whisk Dry Ingredients Separately: Mix flour, leavening agents, spices, and salt in a separate bowl to avoid pockets of unmixed baking powder or spice.
Do Not Over-Mix: Fold the dry ingredients into the wet gently until no flour streaks remain to maintain a soft and tender crumb.
Par-Bake The Cake Base: Bake for 30–35 minutes until a toothpick comes out with moist crumbs, not raw batter, before adding the frangipane layer.
Spread Frangipane On Hot Cake: Add the frangipane immediately after par-baking to help it melt slightly and adhere to the cake.
Broil With Caution: When toasting the almonds on top, broil only 1–2 minutes and watch closely, as nuts burn quickly.
Cool Before Glazing: Allow the cake to cool first so the maple vanilla glaze sets beautifully instead of melting into the cake.
Use A Parchment-Lined Pan: Butter and line the cake pan to ensure easy removal without damaging the layers.
Slice Gently: Use a sharp knife and wipe between slices for clean, bakery-style edges.
How to Store Brown Butter Almond Croissant Pumpkin Coffee Cake:
Room Temperature: Store the cake tightly covered at room temperature for up to 1 day.
Refrigerator: Keep leftovers in an airtight container in the fridge for 3–4 days.
Reheat: Warm slices in the microwave for 15–20 seconds or in a 325°F oven for 5–8 minutes to revive the soft crumb.
Freezer: Freeze cooled, unglazed cake slices in a freezer-safe container for up to 2 months.
Thaw: Let frozen slices thaw overnight in the fridge before reheating and glazing.
Glaze Storage: Store leftover maple vanilla bean glaze in an airtight container in the fridge for up to 1 week, and rewarm gently before serving.
FAQs:
Q: Can I make this brown butter almond croissant pumpkin coffee cake ahead of time?
A: Yes, you can bake the cake fully, allow it to cool, and store it covered in the fridge overnight. Add the glaze right before serving for the best texture.
Q: Do I have to brown the butter?
A: Browning the butter adds rich, nutty depth that makes this cake taste like a bakery-style treat, but you can use regular melted butter in a pinch.
Q: Can I use canned pumpkin purée?
A: Yes, 100% canned pumpkin purée works perfectly. Just make sure you are not using pumpkin pie filling.
Q: How do I know when the cake is done par-baking?
A: A toothpick inserted into the center should come out with moist crumbs but not wet batter. This ensures the frangipane will set properly on top.
Q: Can I skip the frangipane layer?
A: You can, but the almond layer is what gives this its almond-croissant-inspired flavor. Without it, the cake becomes more of a classic pumpkin coffee cake.
Q: Can I substitute almond flour in the frangipane?
A: No, almond flour is essential for the soft, nutty frangipane texture. Regular flour will not work.
Q: Why did my almonds burn on top?
A: Almonds toast very quickly under the broiler. Watch closely and broil for no more than 1–2 minutes.
Q: Can I make this dairy-free?
A: You can try substituting dairy-free butter and yogurt/sour cream alternatives, but the texture and flavor may vary slightly.
Q: Can I use a different pan size?
A: Yes, you can bake this in an 8-inch pan or even a loaf pan, but baking times may vary.
Q: Should the cake cool completely before glazing?
A: Yes, allowing it to cool ensures the glaze sets beautifully instead of melting into the cake.
Check out my other fall-inspired breakfast recipes:
Old-Fashioned Sweet Potato Donuts with Salted Brown Butter Honey Glaze
Pumpkin Cinnamon Roll Pancakes with Whipped Honey Cinnamon Butter
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter almond croissant pumpkin coffee cake. Happy baking!
