Pumpkin Coffee Cake with Brown Butter and Maple Glaze

Steps

1. 1

   Place 1/2 cup of unsalted butter in a small saucepan over medium-high heat. Stir continuously until the butter becomes a golden, foamy brown butter. Remove from heat immediately and set aside to cool.

2. 2

   In a large mixing bowl, combine the cooled brown butter, 1 1/4 cups brown sugar, 1/2 cup plain Greek yogurt, 2 eggs, and 1 cup pumpkin puree. Mix well until the ingredients are thoroughly combined.

3. 3

   To the wet batter, add 2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Fold the dry ingredients into the wet batter until just combined, then set aside.

4. 4

   Prepare the streusel: In a small bowl, combine 1 1/2 cups flour, 1 1/2 cups brown sugar, 1 tablespoon cinnamon, a pinch of salt, and 1/2 cup softened unsalted butter. Work the dry ingredients into the butter using your hands or a fork until you achieve a crumble that resembles clumpy sand.

5. 5

   Preheat your oven to 375°F (190 °C) (190°C (375 °F)). Line an 8x8-inch baking pan with parchment paper.

6. 6

   Spread half of the pumpkin cake batter into the bottom of the prepared pan. Add a thick, even layer of the streusel over the batter.

7. 7

   Spread the remaining half of the batter over the streusel layer, then top the entire cake with the remaining thick layer of streusel.

8. 8

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

   Start 1-hour timer
9. 9

   While the cake is baking, prepare the maple glaze: In a small bowl, whisk together 1 cup confectioners sugar, 1 tablespoon maple syrup, 1 tablespoon milk or heavy cream, 1 teaspoon vanilla extract, and a pinch of salt until smooth.

10. 10

    Allow the coffee cake to cool in the pan. Once cooled, drizzle the maple glaze over the top before serving.