Directions
- 1Combine the cooled brown butter, brown sugar, Greek yogurt, eggs, vanilla extract, and pumpkin puree in a large bowl.
- 2Mix until everything is well combined.
- 3Add the flour, pumpkin pie spice, salt, baking powder, and baking soda to your wet batter and fold until combined.
- 4In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
- 5Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
- 6Line an 8x8 baking pan with parchment paper.
- 7Place half of your batter onto the pan.
- 8Add a thick layer of streusel over the batter.
- 9Add the remaining half of your batter over the streusel.
- 10Top off with another thick layer of streusel.
- 11Bake the cake.
- 12While the coffee cake bakes, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt in a small bowl for the maple glaze.
- 13Once the coffee cake has baked and cooled, drizzle the maple glaze.
- 14Slice the coffee cake.
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 bowlwhisksmall bowlspatula8x8 baking panparchment paperovenknife
Tips
- Place a stick of butter in a small saucepan on medium-high heat. Stir continuously until you have a golden, foamy butter. Remove from heat and set aside to cool.
- Bake at 375F for 45-60 minutes; you ll know it s ready when you stick a toothpick in the center of the pan and it comes out dry.
- Once the coffee cake has baked and cooled, drizzle the maple glaze and enjoy!
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