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Brown Butter Cinnamon Coffee Cake with Brown Butter Vanilla Glaze

Brown Butter Cinnamon Coffee Cake with Brown Butter Vanilla Glaze

This brown butter cinnamon coffee cake is soft, plush, and deeply aromatic. Every layer is built on browned butter, the cake, the streusel, and even the glaze. The result is a bakery-style coffee cake that feels nostalgic but tastes elevated. Warm cinnamon, buttery crumble, and a vanilla glaze that melts into every crevice.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 10 slices

Calories: 435 kcal per serving

Ingredients

  • ½ cup - unsalted butter
  • ½ cup - granulated sugar
  • ¼ cup - light brown sugar
  • 2 - eggs
  • 1 tbsp - vanilla extract
  • ½ cup - sour cream
  • ¼ cup - milk
  • 1 ½ cups - all-purpose flour
  • 1 ½ teaspoons - baking powder
  • ¼ tsp - baking soda
  • ½ tsp - kosher salt
  • 2 teaspoons - ground cinnamon powder
  • 6 tablespoons - unsalted butter
  • ½ cup - light brown sugar
  • ¼ cup - granulated sugar
  • 1 cup - all-purpose flour
  • 2 ½ teaspoons - cinnamon
  • 1 tsp - vanilla extract
  • 1 pinch - kosher salt
  • 2 tablespoons - unsalted butter
  • ¾ cup - powdered sugar
  • 2 tablespoons - heavy cream
  • ¼ tsp - vanilla bean paste
  • 1 pinch - kosher salt

Instructions

  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.
  5. In a bowl, combine the streusel portion of brown butter with both sugars, cinnamon, salt, and vanilla.
  6. Stir in flour until both small and large buttery clumps form.
  7. Chill in the refrigerator while making the batter.
  8. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
  9. Whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  10. In another bowl, whisk the cooled brown butter with both sugars.
  11. Add eggs one at a time, then vanilla.
  12. Whisk in sour cream and milk.
  13. Fold in dry ingredients just until combined.
  14. Spread half the batter into the prepared pan.
  15. Sprinkle with half the streusel.
  16. Spoon remaining batter gently over the top.
  17. Finish with remaining streusel.
  18. Bake 40–45 minutes, until a toothpick shows moist crumbs.
  19. Cool 30 minutes.
  20. While the cake is baking, whisk glaze ingredients until smooth. Drizzle over the warm cake.

Nutrition

Energy: 435 kcal | Total Fat: 22 g | Saturated: 13 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 94 mg | Total Carbs: 70 g | Fiber: 2 g | Sugars: 41 g | Proteins: 6 g | Sodium: 195 mg | Polyunsaturated: 1 g | Monounsaturated: 6 g

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