Brown Butter Pumpkin Coffee Cake

45m
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. 2In a large bowl, combine the cooled brown butter, brown sugar, Greek yogurt, eggs, and pumpkin puree.
  3. 3Whisk the wet ingredients until everything is well combined.
  4. 4Add the flour, pumpkin pie spice, salt, baking powder, and baking soda to your wet batter and fold until everything is combined.
  5. 5In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
  6. 6Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
  7. 7Line an 8x8 baking pan with parchment paper.
  8. 8Place half of your cake batter onto the pan.
  9. 9Spread the batter evenly in the pan.
  10. 10Add a thick layer of streusel over the first layer of batter.
  11. 11Add the remaining half of your batter over the streusel.
  12. 12Spread the second layer of batter evenly.
  13. 13Top off with another thick layer of streusel.
  14. 14Bake at 375F for 45-60 minutes until a toothpick in the center comes out dry.
  15. 15While the coffee cake bakes, in a small bowl combine confectioners sugar, maple syrup, milk, vanilla extract, and salt for the maple glaze.
  16. 16Once the coffee cake has baked and cooled, drizzle the maple glaze and enjoy.

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 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.

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