Brown Butter Coffee Crumb Cake

INGREDIENTS

Cinnamon Swirl Filling

• 1/2 cup (110g) brown sugar
• 1/2 cup (60g) all-purpose flour
• 1 tbsp (6g) cinnamon

Brown Butter Cake

• 1 cup (226g) salted butter

• 3 2/3 cups (490g) all-purpose flour
• 3 tsp (12g) baking powder
• 1 tsp (3g) salt
• 1/2 tsp (3g) baking soda
• 1 cup (200g) granulated sugar
• 1 cup (218g) brown sugar
• 3 eggs, at room temperature
• 1 tbsp (12g) vanilla extract
• 1 1/4 cup (300g) greek yogurt, at room temperature (substitution: sour cream)
• 1/2 cup milk of choice, at room temperature

Crumb Topping

• 1 cup (226g) salted butter, softened
• 2 cups (265g) all-purpose flour
• 1/4 cup (55g) granulated sugar
• 1/4 cup (60g) brown sugar
• 1 tbsp (6g) cinnamon
• 1 tbsp (12g) vanilla extract

Vanilla Glaze

• 1 cup (130g) powdered sugar
• 2-3 tbsp (30-45ml) milk of choice
• 1 tsp (4g) vanilla extract

Directions

Preheat the oven and prepare the pan

1. Preheat the oven to 350F. Grease a 9” tall springform or cheesecake pan with butter, then line the bottom with parchment paper. OR, grease a 9x13” baking pan with butter. Set aside.

Prepare the cinnamon swirl filling

1. Prepare the cinnamon filling by mixing together the brown sugar, flour, and cinnamon in a small bowl until combined. Set aside.

Brown the butter for the cake

1. Add the 1 cup of butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5-8 minutes). Remove from the heat and immediately pour into a large bowl. Set aside to cool slightly.

Prepare crumb topping

1. While the brown butter is cooling, prepare the crumb topping. In a large bowl or in the bowl of a stand mixer, beat together the softened butter, (not your browned butter) flour, both sugars, cinnamon, and vanilla until fully combined (the mixture will be very soft and clumpy). Set aside (Can be place in the fridge ahead of time).

Continue making the cake

1. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
2. Add both sugars to the bowl with the brown butter and whisk to combine.
3. Add in the eggs and vanilla, and whisk until combined and smooth. Then, add in the greek yogurt and milk. Whisk until well combined.
4. Add the dry ingredients to the wet, and fold to mix until just combined.
5. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling all over the cake batter. Carefully spread the remaining cake batter on top of the filling. Then, evenly disperse the crumb topping all over the top.  Don't press the crumb topping down. Lightly sprinkle the crumb mixture over the batter instead of pressing it in, so it stays light and crisp while baking.

Bake, cool, and serve

1. For a 9” springform pan, bake at 350F for 90-95 minutes. Place a piece of foil under the pan to catch any leaks. (check at 1 hour for browning; tent with foil if needed).
2. For a 9x13” baking pan, bake at 350F for 40-45 minutes, until golden and a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and place on a wire rack to cool. Carefully remove spring form from cake pan.
4. While cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla in a medium bowl.
5. Drizzle the glaze on top of the cake when it has cooled completely. Slice and serve.

​
Recipe from Well Made by Kiley