Brown Butter Pumpkin Coffee Cake

45 mins
Serves 1
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Directions

  1. 1Pour cooled brown butter into a large bowl.
  2. 2Pour cooled brown butter into a large bowl.
  3. 3Pour cooled brown butter into a large bowl.
  4. 4Add brown sugar, Greek yogurt, eggs, and vanilla extract to the bowl.
  5. 5Add brown sugar, Greek yogurt, eggs, and vanilla extract to the bowl.
  6. 6Add brown sugar, Greek yogurt, eggs, and vanilla extract to the bowl.
  7. 7Whisk the wet ingredients until well combined.
  8. 8Whisk the wet ingredients until well combined.
  9. 9Whisk the wet ingredients until well combined.
  10. 10Add pumpkin puree to the wet mixture and mix.
  11. 11Add pumpkin puree to the wet mixture and mix.
  12. 12Add pumpkin puree to the wet mixture and mix.
  13. 13Sift in the AP flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet mixture.
  14. 14Sift in the AP flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet mixture.
  15. 15Sift in the AP flour, pumpkin pie spice, salt, baking powder, and baking soda into the wet mixture.
  16. 16Fold the dry ingredients into the wet mixture using a spatula until combined.
  17. 17Fold the dry ingredients into the wet mixture using a spatula until combined.
  18. 18Fold the dry ingredients into the wet mixture using a spatula until combined.
  19. 19For the brown sugar streusel, add flour, brown sugar, cinnamon, and salt to a small bowl.
  20. 20For the brown sugar streusel, add flour, brown sugar, cinnamon, and salt to a small bowl.
  21. 21For the brown sugar streusel, add flour, brown sugar, cinnamon, and salt to a small bowl.
  22. 22Add soft unsalted butter to the streusel mixture.
  23. 23Add soft unsalted butter to the streusel mixture.
  24. 24Add soft unsalted butter to the streusel mixture.
  25. 25Mix the streusel ingredients with your hands until it forms a clumpy crumble.
  26. 26Mix the streusel ingredients with your hands until it forms a clumpy crumble.
  27. 27Mix the streusel ingredients with your hands until it forms a clumpy crumble.
  28. 28Line an 8x8 baking pan with parchment paper.
  29. 29Line an 8x8 baking pan with parchment paper.
  30. 30Line an 8x8 baking pan with parchment paper.
  31. 31Spoon half of the pumpkin cake batter into the prepared baking pan and spread evenly.
  32. 32Spoon half of the pumpkin cake batter into the prepared baking pan and spread evenly.
  33. 33Spoon half of the pumpkin cake batter into the prepared baking pan and spread evenly.
  34. 34Sprinkle a thick layer of the brown sugar streusel over the first layer of batter.
  35. 35Sprinkle a thick layer of the brown sugar streusel over the first layer of batter.
  36. 36Sprinkle a thick layer of the brown sugar streusel over the first layer of batter.
  37. 37Spoon the remaining pumpkin cake batter over the streusel layer and spread evenly.
  38. 38Spoon the remaining pumpkin cake batter over the streusel layer and spread evenly.
  39. 39Spoon the remaining pumpkin cake batter over the streusel layer and spread evenly.
  40. 40Top with another thick layer of the brown sugar streusel.
  41. 41Top with another thick layer of the brown sugar streusel.
  42. 42Top with another thick layer of the brown sugar streusel.
  43. 43Bake at 375°F for 45-60 minutes.
  44. 44Bake at 375°F for 45-60 minutes.
  45. 45Bake at 375°F for 45-60 minutes.
  46. 46Once baked and cooled, cut the coffee cake into squares.
  47. 47Once baked and cooled, cut the coffee cake into squares.
  48. 48Once baked and cooled, cut the coffee cake into squares.

Ingredients

  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 1.25 cup brown sugar
  • 1.25 cup brown sugar
  • 1.25 cup brown sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup pumpkin puree
  • 1 cup pumpkin puree
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 2 cups AP flour
  • 2 cups AP flour
  • 2 cups AP flour
  • 1 tbsp pumpkin pie spice
  • 1 tbsp pumpkin pie spice
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1.5 cup brown sugar for streusel
  • 1.5 cup brown sugar for streusel
  • 1.5 cup brown sugar for streusel
  • 1.5 cup AP flour for streusel
  • 1.5 cup AP flour for streusel
  • 1.5 cup AP flour for streusel
  • 0.5 cup soft unsalted butter for streusel
  • 0.5 cup soft unsalted butter for streusel
  • 0.5 cup soft unsalted butter for streusel
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 pinch salt for streusel
  • 1 pinch salt for streusel
  • 1 pinch salt for streusel
  • 1 cup confectioners sugar
  • 1 cup confectioners sugar
  • 1 cup confectioners sugar
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp milk or heavy cream
  • 1 tbsp milk or heavy cream
  • 1 tbsp milk or heavy cream
  • 1 tsp vanilla extract for glaze
  • 1 tsp vanilla extract for glaze
  • 1 tsp vanilla extract for glaze
  • 1 pinch salt for glaze
  • 1 pinch salt for glaze
  • 1 pinch salt for glaze

Equipment

small saucepanlarge bowlwhiskspatulasmall bowl8x8 baking panparchment paperspoonknifefork

Tips

  • Place a stick of butter in a small saucepan on medium-high heat, stir continuously until you have a golden foamy butter, then remove from heat and set aside to cool.
  • Bake at 375°F for 45-60 minutes.
  • The coffee cake is ready when a toothpick inserted in the center comes out dry.