Tessa’s Recipe Rundown
Taste: Oh so flavorful! You seriously won’t believe it. Perfect for that transition into cooler temperatures.
Texture: The cake itself is tender and moist, and that cinnamon streusel is layered inside and on top of the cake for the perfect amount of richness and a slight crunch.
Ease: Pretty simple and easy! Browning the butter is an extra step but it’s so worth it.
Pros: Absolutely delicious recipe that’ll likely become a staple part of your baking repertoire!
Cons: None.
Would I make this again? Oh YES.
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This Brown Butter Coffee Cake is one of those recipes that EVERYONE loves. When I thought up the recipe, I expected it would be pretty good (otherwise I wouldn’t have created it!) – but it blew even my expectations out of the water!
Every single person who has sampled it has loved it.
You won’t even believe how incredible this Brown Butter Coffee Cake smells while it’s baking.
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Your neighbors will probably come knocking just to see just what that divine aroma is! I hope you’ll be ready to share 🙂
If you’ve never browned butter before, what are you waiting for?! Learn more about browning butter in my How to Brown Butter article here.
The brown butter adds a slightly caramelized nutty flavor to this cake that, when combined with the other flavor-boosting ingredients (sour cream, cinnamon, and brown sugar), the result is simply heavenly.
Pair it with a cup of coffee and you’re ready for a moment of pure bliss! I truly hope you give this recipe a try soon and let me know what you think!
Sprinkle of Science
How to Make Brown Butter Coffee Cake
Overview of How to Make Brown Butter Coffee Cake:
- Make the streusel: In a small bowl, whisk together the crumb topping ingredients with a fork until the texture resembles wet sand. Set aside.
- Brown the butter: Instructions on this just below.
- Make the cake: In a large bowl, stir together the dry ingredients and sugars. To the browned butter, add the milk, eggs, and sour cream. Make a well in the center of the dry mixture then pour in the wet ingredients. Gently stir until just combined. Don’t overmix.
- Layer the streusel topping and the cake batter: 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: Bake at 350°F for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack.
- Make the glaze: 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.
How to Brown Butter
Use a stainless steel sauté pan for best results. Nonstick prevents the butter from browning completely – and it also prevents you from being able to visually see how browned the butter is getting. Same with the dark color of cast iron. Something with a wider surface area, like a sauté pan rather than a saucepan, encourages browning faster and more evenly.
Don’t step away from butter that’s browning after it’s melted! It can go from browned to burnt very quickly. At the same time, don’t be afraid of letting that color develop. It should become rich amber in color and nicely fragrant. Be sure to scrape all the brown bits into the mixing bowl – that’s where the flavor lives!
Learn all my tips and tricks for browning butter in my How to Brown Butter article here.
The Best Pan for Coffee Cake
Be sure to use a light-colored metal baking pan for best results! Dark-colored pans will brown the edges and make them dry. Glass or ceramic pans will work in a pinch, but you’ll likely need to increase the baking time and lower the temperature by 25°F. Check out this article on Glass vs. Metal Pans for more information.
Why is There No Coffee in This Brown Butter Coffee Cake?
Generally, coffee cake is meant to be served with coffee, so it doesn’t always contain coffee as an ingredient! Enjoy this coffee cake alongside a nice cup of coffee instead.
Why is There Sour Cream in This Recipe?
Sour cream in coffee cake creates the most beautiful, moist texture and flavor. If you don’t have sour cream, you can also use plain full-fat yogurt. Make sure it’s room temperature when incorporating into your batter.
Can You Double This Recipe?
Yes! Simply double all ingredients and bake in a 9 by 13-inch baking pan. Add a few minutes to the baking time.
How Long Can You Store Brown Butter Coffee Cake?
Brown Butter Coffee Cake will keep fresh and moist for 3 days. Cover well with plastic wrap or store inside an airtight container or ziptop bag.
Can You Freeze Coffee Cake?
I’ve had great results from freezing the entire baked cake in an airtight container, then allowing it to defrost at room temperature before icing and serving.
More Coffee Cake Recipes You’ll Love:
More Brown Butter Recipes:
Brown Butter Coffee Cake
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Ingredients
For the streusel
- 3/4 cup (150 grams) light brown sugar
- 1/3 cup (48 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (57 grams) unsalted butter, melted
For the coffee cake
- 1 1/2 sticks (170 grams) unsalted butter
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup whole milk
- 2 large eggs, at room temperature
- 8 ounces (227 grams) sour cream or plain full fat yogurt, at room temperature
For the topping
- 1/2 cup (63 grams) powdered sugar, sifted
- 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.
Photos by Ashley McLaughlin.
I want to make this but this recipe called for a pound of butter. Seems like a lot of butter for a small cake are you sure 1 1/2 cups????
Hi Judy! The recipe is written correctly, calling for 2 sticks of butter in total, which is 1/2 pound, or 1 cup. Let us know what you think of this recipe when you give it a try! 🙂
Made this last night for a brunch today and it was delicious! Only change I made was in my flour – I mill my own, and I used spelt flour, same weight given. Cake was moist, tender, and had great flavor.
Oh my gosh this recipe is fantastic! I doubled the recipe and used a 13×9 inch pan, the cake batter was super thick but the resulting cake was ultra moist and flavorful. It was loved by all and I will definitely be saving this!
has anyone made this in a loaf pan?
Hi Jacqui! We haven’t tried that, but feel free to give it a try. I would probably recommend cutting the recipe in half, or dividing the full recipe between two loaf pans, depending on the size/volume of your loaf pans. Let us know how it goes! 🙂
I did! I cooked it in a loaf pan for 40 min at 350, then an extra 15 minutes at 325. Came out perfect. I left it in the pan to cool for 15 minutes, make the frosting, and then took it out to cool to room temp. before storing.
I doubled the recipe and baked it in a 9 x 13 metal pan. I added three minutes onto the bake time. I will triple the streusel topping next time because it’s so delicious. This was a huge hit.
Delicious!!! Super easy, comes together quickly and is a wonderful texture. Only change I made was added fresh grated nutmeg to the cake batter.
I love this recipe! I’ve made it multiple times. Most recently, I used this recipe to make muffins! I baked them for around 23 mins at 350 and they came out great.