Pumpkin Coffee Cake with Brown Butter and Maple Glaze

Ingredients

• 0.5 cup unsalted butter (to be browned)
• 1.25 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 0.5 cup plain greek yogurt
• 1 tbsp vanilla extract
• 2 cup all-purpose flour
• 1 tbsp pumpkin pie spice
• 0.5 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1.5 cup brown sugar (for streusel)
• 1.5 cup all-purpose flour (for streusel)
• 0.5 cup unsalted butter (softened, for streusel)
• 1 tbsp cinnamon (for streusel)
• salt (pinch, for streusel)
• 1 cup confectioners sugar (for glaze)
• 1 tbsp maple syrup (for glaze)
• 1 tbsp milk or heavy cream (for glaze)
• 1 tsp vanilla extract (for glaze)
• salt (pinch, for 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). 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 for 45 to 60 minutes. The cake is done when a toothpick inserted into the center comes out dry.

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.

Notes

Ensure the brown butter is cooled before adding to the eggs to prevent scrambling them. The cake is best served once fully cooled so the glaze sets properly.

Nutrition per serving

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