Brown Butter Pumpkin Espresso Skillet Cake
If you're looking to bake something cozy this fall, this tender, moist cake full of rich espresso, brown butter, and pumpkin is just the thing. Bonus: it's all made and baked in 1 skillet!
Ingredients
cake:
- 1 cup Vital Farms Unsalted Butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 2 Vital Farms Eggs
- 1 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 4 tablespoons Vital Farms Unsalted Butter, cold and cubed
Instructions
- Preheat oven to 350° F. Place a 10-inch oven-proof skillet on the stove over medium heat. Add the butter and allow it to melt. Once melted, continue cooking until butter has browned, stirring occasionally so the butter doesn’t burn. Remove the skillet from heat and set aside to cool slightly.
- Make the crumb topping by combining the flour, brown sugar, salt, espresso powder and butter in a medium bowl. Toss the butter to coat in the flour then gently squeeze the butter into the flour mixture to form fists. Repeat until large clumps form. Crumble up the large chunks to form smaller pea-sized crumbles. Place mixture in fridge while you assemble the filling.
- To the skillet with brown butter, add in the sugars, espresso powder and vanilla and whisk to combine. Crack in the eggs and whisk them in. Once incorporated, add in the pumpkin puree and stir to incorporate.
- Add in the flour, salt, baking powder, baking soda, pumpkin pie spice and cinnamon. Stir to incorporate then smooth out the batter on the top. Sprinkle over the crumb topping evenly.
- Place in the oven and bake for about 35-40 minutes, until a toothpick comes out clean when inserted into the center of the cake. Allow to cool completely before serving.
