Brown Butter Cinnamon Coffee Cake with Brown Butter Vanilla Glaze

Cake:

• 1/2 cup (113g) unsalted butter
• 1/2 cup (100g) granulated or cane sugar
• 1/4 cup (55g) light brown sugar
• 2 eggs
• 1 TBSP vanilla extract
• 1/2 cup (120g) sour cream - room temp
• 1/4 cup (60g) milk - room temp
• 1 1/2 cups (180g) all-purpose flour spooned and leveled if not using a food scale to measure the flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon powder

Cinnamon Streusel:

• 6 TBSP (85g) unsalted butter
• 1/2 cup (110g) light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 cup (120g) all-purpose flour
• 2 1/2 tsp cinnamon
• 1 tsp vanilla extract
• pinch of kosher salt

Brown Butter Vanilla Icing:

• 2 TBSP unsalted butter
• 3/4 cup (90g) powdered sugar
• 2-3 TBSP milk or heavy cream till desired consistency
• 1/4 tsp vanilla bean or pure vanilla extract
• pinch kosher salt

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Brown the Butter Once

There is brown butter in the batter, streusel, and glaze. You can brown the butter separately for each layer, or brown it all at once and divide it after.

To do this, start with 1 cup (226g) unsalted butter total for the entire recipe.

1. Cut the butter into even pieces and add to a light-colored saucepan.
2. Cook over medium heat, stirring constantly, until the butter turns deeply golden and smells nutty.
3. Immediately pour into a heatproof measuring cup, scraping in all the brown bits.
4. Let cool for about 10 minutes. The butter should feel warm, not hot, like bath water.

Divide the browned butter:

• 50% for the batter
• 38% for the streusel
• 12% for the glaze

Streusel

Make the streusel first so it can chill while you prepare the cake.

1. In a bowl, combine the streusel portion of brown butter with both sugars, cinnamon, salt, and vanilla.
2. Stir in flour until both small and large buttery clumps form.
3. Chill in the refrigerator while making the batter.

Cake

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, whisk the cooled brown butter with both sugars.
4. Add eggs one at a time, then vanilla.
5. Whisk in sour cream and milk.
6. Fold in dry ingredients just until combined.
7. Spread half the batter into the prepared pan.
8. Sprinkle with half the streusel.
9. Spoon remaining batter gently over the top.
10. Finish with remaining streusel.
11. Bake 40–45 minutes, until a toothpick shows moist crumbs.
12. Cool 30 minutes.

Glaze

While the cake is baking, whisk glaze ingredients until smooth. Drizzle over the warm cake.

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Storage

• Room temperature: 2 days, covered
• Refrigerator: Up to 5 days
• Freeze: Wrap slices tightly and freeze up to 2 months

Warm slices briefly before serving for best texture.

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