Brown Butter Pumpkin Coffee Cake

60 mins
Serves 1
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Directions

  1. 1Combine the cooled brown butter, brown sugar, Greek yogurt, eggs, vanilla extract, and pumpkin puree in a large bowl.
  2. 2Combine the cooled brown butter, brown sugar, Greek yogurt, eggs, vanilla extract, and pumpkin puree in a large bowl.
  3. 3Combine the cooled brown butter, brown sugar, Greek yogurt, eggs, vanilla extract, and pumpkin puree in a large bowl.
  4. 4Mix until everything is well combined.
  5. 5Mix until everything is well combined.
  6. 6Mix until everything is well combined.
  7. 7Add the flour, pumpkin pie spice, salt, baking powder, and baking soda to your wet batter and fold until combined.
  8. 8Add the flour, pumpkin pie spice, salt, baking powder, and baking soda to your wet batter and fold until combined.
  9. 9Add the flour, pumpkin pie spice, salt, baking powder, and baking soda to your wet batter and fold until combined.
  10. 10In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
  11. 11In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
  12. 12In a small bowl, add the flour, brown sugar, cinnamon, salt, and butter for the streusel.
  13. 13Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
  14. 14Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
  15. 15Work the dry ingredients into the butter until you have a crumble that resembles clumpy sand.
  16. 16Line an 8x8 baking pan with parchment paper.
  17. 17Line an 8x8 baking pan with parchment paper.
  18. 18Line an 8x8 baking pan with parchment paper.
  19. 19Place half of your batter onto the pan.
  20. 20Place half of your batter onto the pan.
  21. 21Place half of your batter onto the pan.
  22. 22Add a thick layer of streusel over the batter.
  23. 23Add a thick layer of streusel over the batter.
  24. 24Add a thick layer of streusel over the batter.
  25. 25Add the remaining half of your batter over the streusel.
  26. 26Add the remaining half of your batter over the streusel.
  27. 27Add the remaining half of your batter over the streusel.
  28. 28Top off with another thick layer of streusel.
  29. 29Top off with another thick layer of streusel.
  30. 30Top off with another thick layer of streusel.
  31. 31Bake the cake.
  32. 32Bake the cake.
  33. 33Bake the cake.
  34. 34While the coffee cake bakes, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt in a small bowl for the maple glaze.
  35. 35While the coffee cake bakes, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt in a small bowl for the maple glaze.
  36. 36While the coffee cake bakes, combine the confectioners sugar, maple syrup, milk, vanilla extract, and salt in a small bowl for the maple glaze.
  37. 37Once the coffee cake has baked and cooled, drizzle the maple glaze.
  38. 38Once the coffee cake has baked and cooled, drizzle the maple glaze.
  39. 39Once the coffee cake has baked and cooled, drizzle the maple glaze.
  40. 40Slice the coffee cake.
  41. 41Slice the coffee cake.
  42. 42Slice the coffee cake.

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 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!