Brown Butter Cinnamon Coffee Cake with Brown Butter Vanilla Glaze

Cake Batter:

• 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 (**see notes) 
• 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 Butter

1. In a small light colored saucepan over medium heat, melt 1/2 cup (113g) unsalted butter used for the cake batter. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a large heatproof mixing bowl and let cool for 10–15 minutes.(*see notes).
2. In the same saucepan brown the butter 6 TBSP (85g) needed for the cinnamon streusel and pour into a mixing bowl to make the streusel.
3. In the same pan brown the butter 2 TBSP used for the icing. Keep an eye out as this butter will brown fast, with a hot pan and a small amount of butter.

Streusel

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

Cake Batter

1. Preheat oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment.
2. Whisk flour (**see notes), baking powder, baking soda, salt, and cinnamon. Set aside.
3. In the same bowl that the brown butter for the cake is cooling in add brown and granulated sugar and whisk till combined.
4. Add eggs one at a time and whisk till the egg has dissolved in the batter, then add the vanilla, sour cream and milk and whisk till fully combined.
5. Add the dry ingredients and stir until just combined and you don't see any flour streaks.
6. Spread half the batter into the prepared pan.
7. Sprinkle with half the streusel - you may have to break up the clumps with your hands.
8. Spoon remaining batter gently over the top.
9. Finish with remaining streusel.
10. Bake 40–45 minutes, until a toothpick shows moist crumbs.
11. Cool for at least 30 minutes.

Glaze

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

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*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden dark color, not burnt.

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**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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Option to Brown All 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 method a little math is needed to calculate.....starting with 1 cup (226g) of unsalted butter total for the entire recipe before browning it.

After browning the butter divide it as such: 

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

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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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