Pumpkin Coffee Cake with Brown Sugar Streusel 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 golden and foamy. Remove from heat and set aside to cool.

2. 2

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

3. 3

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

4. 4

   In a separate small bowl, prepare the streusel by adding 1 1/2 cups flour, 1 1/2 cups brown sugar, 1 tbsp cinnamon, a pinch of salt, and 1/2 cup soft unsalted butter. Work the dry ingredients into the butter until the mixture forms 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 prepared pan. Add a thick layer of the streusel mixture over the batter.

7. 7

   Spread the remaining half of the batter over the streusel layer, then top with the rest of the streusel to create a final thick layer.

8. 8

   Bake for 45-60 minutes. The cake is ready 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 tbsp maple syrup, 1 tbsp milk or heavy cream, 1 tsp vanilla extract, and a pinch of salt.

10. 10

    Allow the coffee cake to cool after baking. Drizzle the maple glaze over the cooled cake before serving.

Notes

Ensure the brown butter is cooled before adding to the eggs to prevent scrambling them. The cake should be fully cooled before glazing to prevent the glaze from melting and running off.

Nutrition per serving

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