Brown Butter Pumpkin Coffee Cake

60 mins
Serves 1
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Directions

  1. 1Place a stick of butter in a small saucepan on medium-high heat.
  2. 2Place a stick of butter in a small saucepan on medium-high heat.
  3. 3Place a stick of butter in a small saucepan on medium-high heat.
  4. 4Stir continuously until you have a golden, foamy butter.
  5. 5Stir continuously until you have a golden, foamy butter.
  6. 6Stir continuously until you have a golden, foamy butter.
  7. 7Remove from heat and set aside to cool.
  8. 8Remove from heat and set aside to cool.
  9. 9Remove from heat and set aside to cool.
  10. 10In a large bowl, combine the cooled brown butter, brown sugar, Greek yogurt, eggs, and vanilla extract.
  11. 11In a large bowl, combine the cooled brown butter, brown sugar, Greek yogurt, eggs, and vanilla extract.
  12. 12In a large bowl, combine the cooled brown butter, brown sugar, Greek yogurt, eggs, and vanilla extract.
  13. 13Add pumpkin puree to the wet ingredients.
  14. 14Add pumpkin puree to the wet ingredients.
  15. 15Add pumpkin puree to the wet ingredients.
  16. 16Mix until everything is well combined.
  17. 17Mix until everything is well combined.
  18. 18Mix until everything is well combined.
  19. 19To your wet batter, add the flour, pumpkin pie spice, salt, baking powder, and baking soda.
  20. 20To your wet batter, add the flour, pumpkin pie spice, salt, baking powder, and baking soda.
  21. 21To your wet batter, add the flour, pumpkin pie spice, salt, baking powder, and baking soda.
  22. 22Fold until everything is combined.
  23. 23Fold until everything is combined.
  24. 24Fold until everything is combined.
  25. 25In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
  26. 26In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
  27. 27In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
  28. 28Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
  29. 29Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
  30. 30Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
  31. 31Line an 8x8 baking pan with parchment paper.
  32. 32Line an 8x8 baking pan with parchment paper.
  33. 33Line an 8x8 baking pan with parchment paper.
  34. 34Place half of your batter onto the pan.
  35. 35Place half of your batter onto the pan.
  36. 36Place half of your batter onto the pan.
  37. 37Add a thick layer of streusel over the batter.
  38. 38Add a thick layer of streusel over the batter.
  39. 39Add a thick layer of streusel over the batter.
  40. 40Add the remaining half of your batter over the streusel.
  41. 41Add the remaining half of your batter over the streusel.
  42. 42Add the remaining half of your batter over the streusel.
  43. 43Top off with another thick layer of streusel.
  44. 44Top off with another thick layer of streusel.
  45. 45Top off with another thick layer of streusel.
  46. 46Bake at 375F for 45-60 minutes until a toothpick inserted in the center comes out dry.
  47. 47Bake at 375F for 45-60 minutes until a toothpick inserted in the center comes out dry.
  48. 48Bake at 375F for 45-60 minutes until a toothpick inserted in the center comes out dry.
  49. 49While the coffee cake bakes, start working on the maple glaze.
  50. 50While the coffee cake bakes, start working on the maple glaze.
  51. 51While the coffee cake bakes, start working on the maple glaze.
  52. 52In a small bowl, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt.
  53. 53In a small bowl, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt.
  54. 54In a small bowl, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt.
  55. 55Once the coffee cake has baked and cooled, drizzle the maple glaze.
  56. 56Once the coffee cake has baked and cooled, drizzle the maple glaze.
  57. 57Once the coffee cake has baked and cooled, drizzle the maple glaze.
  58. 58Cut the cake into squares and serve.
  59. 59Cut the cake into squares and serve.
  60. 60Cut the cake into squares and serve.

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
  • 1.5 cup brown sugar
  • 1.5 cup brown sugar
  • 1.5 cup AP flour
  • 1.5 cup AP flour
  • 1.5 cup AP flour
  • 0.5 cup soft unsalted butter
  • 0.5 cup soft unsalted butter
  • 0.5 cup soft unsalted butter
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 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
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

small saucepanlarge bowlwhiskspatulasmall bowl8x8 baking panparchment paperovenice cream scoopknifefork

Tips

  • Bake at 375F for 45-60 minutes.
  • The cake is ready when a toothpick inserted into the center comes out dry.