Directions
- 1Place a stick of butter in a small saucepan on medium-high heat.
- 2Stir continuously until you have a golden, foamy butter.
- 3Remove from heat and set aside to cool.
- 4In a large bowl, combine the cooled brown butter, brown sugar, Greek yogurt, eggs, and vanilla extract.
- 5Add pumpkin puree to the wet ingredients.
- 6Mix until everything is well combined.
- 7To your wet batter, add the flour, pumpkin pie spice, salt, baking powder, and baking soda.
- 8Fold until everything is combined.
- 9In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
- 10Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
- 11Line an 8x8 baking pan with parchment paper.
- 12Place half of your batter onto the pan.
- 13Add a thick layer of streusel over the batter.
- 14Add the remaining half of your batter over the streusel.
- 15Top off with another thick layer of streusel.
- 16Bake at 375F for 45-60 minutes until a toothpick inserted in the center comes out dry.
- 17While the coffee cake bakes, start working on the maple glaze.
- 18In a small bowl, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt.
- 19Once the coffee cake has baked and cooled, drizzle the maple glaze.
- 20Cut the cake into squares and serve.
Ingredients
- 0.5 cup unsalted butter
- 1.25 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 0.5 cup plain Greek yogurt
- 1 tbsp vanilla extract
- 2 cups AP flour
- 1 tbsp pumpkin pie spice
- 0.5 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 cup brown sugar
- 1.5 cup AP flour
- 0.5 cup soft unsalted butter
- 1 tbsp cinnamon
- 1 pinch salt
- 1 cup confectioners sugar
- 1 tbsp maple syrup
- 1 tbsp milk or heavy cream
- 1 tsp vanilla extract
- 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.
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