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Cinnamon Streusel Pumpkin Coffee Cake with a Brown Butter Maple Glaze
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What You'll Need
Cake Ingredients:
- ½ cup salted butter, very soft, almost melted
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon each cinnamon, ground ginger, allspice
- a pinch of nutmeg and ground cloves
- ½ cup packed brown sugar
- 1½ cups pumpkin
- 3 large eggs
Topping ingredients:
- ⅓ cup flour
- ⅓ cup white sugar
- 3 tablespoons butter, melted
- Brown Butter Maple Glaze:
- 4 tablespoons butter
- 1¼ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- ⅓ cup packed brown sugar
- 1 teaspoon cinnamon
How to Make It
Preheat oven to 350 degrees. Grease a 9×13 inch pan with cooking spray and set aside.
To make the cake: Using an electric mixer or wooden spoon, mix butter, brown sugar pumpkin, and eggs together until smooth. Add the flour, baking powder, salt, and spices. Mix until just combined and pour evenly in prepared baking dish.
To make the topping: Combine flour, white sugar, brown sugar, cinnamon, and melted butter. Crumble with your fingers and sprinkle on top of the cake. Bake for 35-40 minutes or until center comes out clean when a toothpick is inserted.
To make the glaze: Place the butter in a medium sized saucepan and melt over medium low heat. Bring temperature to medium and continue to stir until butter starts to foam and turns brown. Remove from heat.
In mixing bowl, add powdered sugar, vanilla, and maple syrup. Add brown butter and mix until smooth. If it is thick, I put mine in the microwave for about 20 seconds so that it could easily drizzle over cake.
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