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Coffee cake certainly isn’t a bad way to start (or end) the day, especially when topped with brown butter and even a glazed topping to sweeten the deal.
“It’s quite a utilitarian container – it’s great for breakfast with coffee or tea, but also pairs exceptionally well with ice cream for dessert!” says Britney Brown-Chamberlain, founder of food blog BritneyBreaksBread.com. “Use a springform pan to make this recipe for easy assembly and removal once the cake has finished baking.”
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Brown Butter Cinnamon Streusel Coffee Cake by Britney Breaks Bread
Makes 10 servings
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Brown Butter Cinnamon Streusel Coffee Cake by Britney Breaks Bread
(Britney breaks bread)
ingredients
crumb topping
8 tbsp brown butter, see instructions
1 cup brown sugar
2 tsp cinnamon
1 cup + 2 tablespoons all-purpose flour
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filling
1 cup all-purpose flour
1 cup brown sugar
1 tbsp cinnamon
1 pinch of salt
Brown Butter Cinnamon Streusel Coffee Cake by Britney Breaks Bread
(Britney breaks bread)
HASH BROWN AVOCADO TOAST RECIPE BY TIKTOK UPGRADET A BREAKFAST FAVORITE
Coffeecake
1 cup brown butter, see instructions
¾ cup brown sugar
¾ cup sugar
½ cup sour cream
1 tbsp vanilla extract
¼ cup vegetable oil
3 eggs
3 cups all-purpose flour
½ tsp kosher salt
1 tbsp baking powder
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Glaze topping, optional
2 cups powdered sugar
3-4 tablespoons of milk
Travel directions
1. Preheat the oven to 350°F.
2. Brown three sticks of unsalted butter in a pan. Set aside and let cool for 5-10 minutes.
3. Make the crumb topping: Add 8 tablespoons of brown butter to a bowl and add brown sugar, cinnamon and flour. Mix together until the mixture becomes lumpy. Put the bowl in the freezer.
4. Make the filling in a separate bowl. Combine flour, brown sugar, cinnamon and a pinch of salt. Mix together and set aside.
5. Add the remaining amount of brown butter (this should be about 1 cup of butter), brown sugar and sugar in a stand mixer using the whisk or a large bowl fitted with a hand mixer. Beat together until fully incorporated. Add sour cream, vanilla extract and vegetable oil. Keep mixing. Add the eggs one at a time.
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6. In a separate bowl, combine the dry ingredients: flour, kosher salt, and baking soda. Add half of the flour mixture to the wet ingredients and mix together. Scrape down the sides of the bowl if necessary. Then add the rest of the flour mixture and mix until the batter is smooth, about 10-15 seconds. Be careful not to mix too much.
7. Using a 12-inch springform tin, drizzle the pan with oil and sprinkle with flour to prevent the cake from sticking to the pan. (If you are using baking paper, place the baking paper on the bottom of the baking pan)
8. Add half of the batter to the bottom of the pan. Then add all the filling. Place the rest of the cake batter on top of the filling. (batter will be thick, so use a spatula or spoon to make sure the cake batter is evenly distributed in the pan)
9. Remove the crumb topping from the freezer and sprinkle it over the cake batter. Bake the cake for 1 hour 10-20 minutes, until a toothpick comes out clean. Let the cake cool in the tin for 10 minutes and then remove it from the tin.
10. To make the icing, mix powdered sugar and milk. Drizzle over the coffee cake.
This original recipe is owned by britneybreaksbread.com and was shared with Fox News Digital.
