Brown Butter Pumpkin Coffee Cake

Steps

1. 1

   Place 10 tablespoons of unsalted butter in a small saucepan over medium-high heat.

2. 2

   Stir the butter continuously until it becomes a golden, foamy brown butter. Remove from heat immediately and set aside to cool.

3. 3

   In a large bowl, combine the cooled brown butter, 1 1/4 cups dark brown sugar, 2/3 cup Greek yogurt, 2 large eggs, 1 cup pumpkin puree, and 1 tablespoon vanilla bean paste. Mix well until everything is thoroughly combined.

4. 4

   To the wet batter, add 2 cups all-purpose flour, 2 tablespoons pumpkin pie spice, 1 teaspoon cinnamon, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.

5. 5

   Fold the dry ingredients into the wet batter until just combined, then set aside while you prepare the streusel.

6. 6

   In a small bowl, combine 1 1/4 cups all-purpose flour, 1 cup dark brown sugar, 1/2 teaspoon cinnamon, and 1/2 cup melted unsalted butter. Mix until the mixture forms coarse crumbs and set aside.

7. 7

   Line an 8x8-inch baking pan with parchment paper.

8. 8

   Spread half of the cake batter into the prepared pan and top with a thick layer of the streusel mixture.

9. 9

   Add the remaining half of the batter over the streusel layer, then finish by topping with the remaining streusel.

10. 10

    Bake at 375°F (190 °C) (190°C (375 °F)) for 45 to 60 minutes. The cake is ready when a toothpick inserted into the center comes out dry.

    Start 1-hour timer
11. 11

    While the cake bakes, prepare the maple glaze by combining 1 cup powdered sugar, 2 tablespoons maple syrup, and 5 tablespoons heavy cream in a small bowl. Mix until smooth and set aside.

12. 12

    Once the coffee cake has baked and cooled, drizzle the maple glaze over the top before serving.