Brown Butter Coffee Crumb Cake

Ingredients

• 0.5 cup brown sugar (for cinnamon swirl filling)
• 0.5 cup all-purpose flour (for cinnamon swirl filling)
• 1 tbsp cinnamon (for cinnamon swirl filling)
• 3.66 cup all-purpose flour (for cake)
• 3 tsp baking powder
• 1 tsp salt
• 0.5 tsp baking soda
• 1 cup salted butter (for cake, to be browned)
• 1 cup granulated sugar (for cake)
• 1 cup brown sugar (for cake)
• 3 eggs (at room temperature)
• 1 tbsp vanilla extract (for cake)
• 1.25 cup greek yogurt (at room temperature)
• 0.5 cup milk of choice (at room temperature)
• 1 cup salted butter (softened, for crumb topping)
• 2 cup all-purpose flour (for crumb topping)
• 0.25 cup granulated sugar (for crumb topping)
• 0.25 cup brown sugar (for crumb topping)
• 1 tbsp cinnamon (for crumb topping)
• 1 tbsp vanilla extract (for crumb topping)
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk of choice (2-3 tbsp for glaze)
• 1 tsp vanilla extract (for glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Grease a 9-inch tall springform or cheesecake pan with butter and line the bottom with parchment paper, or grease a 9x13-inch baking pan with butter. Set the pan aside.

3. 3

   Prepare the cinnamon filling by mixing together 1/2 cup brown sugar, 1/2 cup all-purpose flour, and 1 tbsp cinnamon in a small bowl until combined. Set aside.

4. 4

   Brown the butter for the cake: Add 1 cup of salted butter to a saucepan over medium-high heat. Allow it to melt and continue cooking until it slightly browns, which should take approximately 5-8 minutes.

5. 5

   Remove the browned butter from the heat and immediately pour it into a large bowl. Set aside to cool slightly.

6. 6

   While the brown butter is cooling, prepare the crumb topping. In a large bowl or the bowl of a stand mixer, beat together 1 cup softened butter, 2 cups flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 tbsp cinnamon, and 1 tbsp vanilla until fully combined. The mixture should be very soft and clumpy. Set aside at room temperature; do not refrigerate.

7. 7

   In a large bowl, whisk together 3 2/3 cups flour, 3 tsp baking powder, 1 tsp salt, and 1/2 tsp baking soda. Set aside.

8. 8

   Add 1 cup granulated sugar and 1 cup brown sugar to the bowl with the cooled brown butter and whisk to combine.

9. 9

   Add the 3 eggs and 1 tbsp vanilla to the butter mixture, whisking until combined and smooth.

10. 10

    Add 1 1/4 cups Greek yogurt and 1/2 cup milk to the wet ingredients. Whisk until well combined.

11. 11

    Add the dry ingredients to the wet ingredients and fold gently to mix until just combined.

12. 12

    Spread half of the cake batter into the prepared baking pan.

13. 13

    Sprinkle the prepared cinnamon filling evenly all over the cake batter layer.

14. 14

    Carefully spread the remaining cake batter on top of the cinnamon filling.

15. 15

    Evenly disperse the crumb topping all over the top of the cake.

16. 16

    Bake the cake. For a 9-inch springform pan, bake for 90-95 minutes (check at 1 hour for browning and tent with foil if needed). For a 9x13-inch pan, bake for 40-45 minutes until golden and a toothpick inserted into the center comes out clean.

17. 17

    Remove the cake from the oven and place it on a wire rack to cool.

18. 18

    While the cake is cooling, prepare the glaze by whisking together 1 cup powdered sugar, 2-3 tbsp milk, and 1 tsp vanilla in a medium bowl.

19. 19

    Drizzle the vanilla glaze on top of the cooled cake. Slice and serve.

Notes

If using a springform pan, check for browning around the 60-minute mark and tent with foil to prevent the top from burning. Ensure yogurt, eggs, and milk are at room temperature for the best batter consistency.

Nutrition per serving

• dessert
• breakfast
• brunch
• baked
• cake
• coffee cake
• cinnamon
• brown butter