Brown Butter Pumpkin Coffee Cake

Ingredients

• 10 tbsp unsalted butter (browned and cooled)
• 1.25 cup dark brown sugar
• 2 eggs (large)
• 1 cup pumpkin puree
• 0.66 cup plain Greek yogurt
• 1 tbsp vanilla bean paste
• 2 cup all purpose flour
• 2 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 0.5 tsp salt
• 0.5 tsp baking soda
• 2 tsp baking powder
• 1 cup dark brown sugar (for streusel)
• 1.25 cup all purpose flour (for streusel)
• 0.5 tsp cinnamon (for streusel)
• 0.5 cup unsalted butter (melted, for streusel)
• 1 cup powdered sugar (confectioners sugar)
• 2 tbsp maple syrup
• 5 tbsp heavy cream

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) for 45 to 60 minutes. The cake is ready when a toothpick inserted into the center comes out dry.

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.

Notes

The author notes that browning the butter is a key step for flavor. Ensure the butter is cooled before adding to the eggs to prevent scrambling. The cake is done when a toothpick comes out clean.

Nutrition per serving

• dessert
• breakfast
• baking
• pumpkin
• fall
• autumn
• coffee cake
• vegetarian