Brown Butter Coffee Cake
User Reviews
5
Brown Butter Coffee Cake
Description
Brown Butter Coffee Cake utilizes the distinct flavor of butter browned to a nutty, aromatic stage before integration into the batter, which includes flour, sugars, baking powder, baking soda, salt, milk, eggs, and sour cream. A streusel topping made from brown sugar, flour, cinnamon, and melted butter provides a sweet and slightly crunchy contrast after baking. The cake is baked in an 8-inch pan until set and golden.
The browning process adds depth to the butter's flavor, and the sour cream in the batter contributes to a moist, tender texture with slight tanginess that complements the sweet topping. The streusel melts slightly during baking, creating a textured, sugary crust.
This coffee cake can be served warm or at room temperature, suitable for breakfast, brunch, or a coffee break. Drizzling the powdered sugar icing mixture on top adds a final touch of sweetness and visual appeal.
Ingredients
For the streusel
- 3/4 cup brown sugar light, 150 grams
- 1/3 cup all-purpose flour 48 grams
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted, 57 grams
For the coffee cake
- 1 1/2 unsalted butter 170 grams
- 2 cups all-purpose flour 254 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine
- 1/4 cup granulated sugar 50 grams
- 1/2 cup light brown sugar 100 grams
- 1/4 cup milk whole
- 2 egg at room temperature, large
- 8 ounces sour cream at room temperature, 227 grams or plain full-fat yogurt
For the topping
- 1/2 cup powdered sugar sifted, 63 grams
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Line an 8-inch square metal pan with parchment paper or foil and spray with nonstick cooking spray.
Make the streusel:
- In a small bowl, combine all of the streusel ingredients with a fork until the texture resembles wet sand.
Brown the butter:
- In a medium, slightly deep stainless steel skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl and let cool slightly.
Make the cake:
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugars.
- To the browned butter, add the milk, eggs, and sour cream. Make a well in the center of the dry ingredients then pour in the wet ingredients. Gently stir until just combined. Don’t overmix.
- Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
Make the topping:
- In a small bowl combine the sugar and milk until a thick yet pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.
User Reviews
Overall Rating
5
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