Pumpkin Coffee Cake with Brown Sugar Streusel 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 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) (190°C (375 °F)). 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.

   Start 45-minute timer
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.