Fall Brunch

This time of year, my brunch recipes are inspired by the fall flavors of pumpkin and sweet potato and warm spices like cinnamon, nutmeg, and clove. This week’s recipes are a great savory and sweet pairing for an autumn brunch, perfect before heading out to an afternoon at the orchards, Keeneland, or a football game.

Sweet Potato Brussels Sprout Hash



  • 2 large sweet potatoes, cubed
  • 1/2 lb bacon, cut into 1/2 inch strips
  • 1/2 large onion, thinly sliced
  • 1/2 lb brussels sprouts, shredded
  • 6 eggs, fried, poached, or soft boiled

Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 5 minutes, and drain well. In a cast iron skillet, cook the bacon until crisp. Remove with a slotted spoon and add the cooked potatoes to the pan to brown. Add the onion and Brussels sprouts and cook until vegetables are wilted and starting to caramelize. Add the bacon back to the pan and season well with salt and pepper. Top with a fried, poached, or soft boiled egg.

Pumpkin Coffee Cake with Buttery Pecan Streusel



  • 1/3 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 2 tbsp sorghum
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder


  • 4 tbsp unsalted butter
  • 1/2 cup pecans, chopped
  • 1 tsp pumpkin pie spice
  • 1/2 cup flour
  • Pinch salt
  • 1/3 cup sugar
  • 1 tbsp sorghum
  • 1 tsp vanilla

In a medium bowl or large glass measuring cup, whisk the oil with the eggs, sugar, sorghum, and pumpkin puree. In another bowl, combine the pumpkin pie spice, flour, salt, and baking powder. Mix the wet ingredients into the dry to form a thick batter.

To make the streusel, melt the butter in a nonstick pan over medium heat. Add the pecans and toast until fragrant and crisp, about 4-7 minutes. Combine the pumpkin pie spice, flour, salt, sugar, sorghum, and vanilla in a small bowl and add the toasted pecans and butter. Stir to form a crumb topping.

Spread half of the cake batter into a greased 8×8 baking pan. Sprinkle with about one third of the streusel crumbs, then follow with the remaining batter and the rest of the streusel. Bake at 350 degrees until a toothpick inserted comes out clean, about 30-35 minutes.


  1. Sharon Bryan says:

    Hi Brigitte,
    Made the coffee cake this morning and it is GREAT! My husband always is inquisitive and wants to know where the recipe came from?
    I miss seeing you because of the stupid Football and try as I might to stay awake, it usually doesn’t happen.( And we do not have means of recording.) But I do look forward to coming here to your website to see what good recipes you made each week.

  2. Brigitte says:

    Sharon, aren’t you the sweetest!! I’m so bummed that you’re missing the show due to our late airtime during football season. Hopefully these episodes will be available online soon and you can catch up! I’m thrilled that the coffee cake came out well. I love coffee cake with streusel topping and wanted to make a pumpkin version. I adapted a pumpkin muffin and bread recipe I’ve used before and as usual, tried to cut back on the sugar. I thought this one was a bit dense and may try to make a fluffier one next time. Thank you so much for popping in to check out recipes and to say hello.

Speak Your Mind