Brown Butter Pumpkin Coffee Cake

45 mins
Serves 1
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Directions

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

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 sauce panlarge bowlwhisksmall bowlspatula8x8 baking panparchment paper

Tips

  • Bake at 375F for 45-60 minutes, until a toothpick inserted in the center comes out dry.
Brown Butter Pumpkin Coffee Cake | Clip Recipe