Brown Butter Coffee Cake

How to Make Brown Butter Coffee Cake

Overview of How to Make Brown Butter Coffee Cake

1. Make the streusel: In a small bowl, whisk together the crumb topping ingredients with a fork until the texture resembles wet sand. Set aside.
2. Brown the butter: Instructions on this just below.
3. 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.
4. 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.
5. 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.
6. 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!

Instructions for How to Brown Butter:

1. In a medium stainless steel sauté pan set over medium heat, melt the butter.
2. Swirling the pan occasionally, cook the butter. It will become foamy with audible cracking and popping noises.
3. 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.
4. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat.

What Pan Should I Bake This Coffee Cake in?

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 Coffee Cake 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 Brown Butter Coffee Cake 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 Brown Butter 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.