Pumpkin Streusel Coffee Cake

Ingredients:

Directions:

1. Preheat the oven to 375 degrees F and line an 8x8 baking dish with parchment paper.
2. Brown the butter. Add one stick of butter to a small saucepan and melt over medium-high heat. Let cook, stirring occasionally, until it starts to brown, then remove it from the heat and let cool.
3. Add the flour, pumpkin pie spice, salt, baking powder, and baking soda to a mixing bowl. Whisk to combine.
4. Add the cooled brown butter, brown sugar, eggs, pumpkin puree, and yogurt to a mixing bowl. Stir until well combined.
5. Add the dry ingredients to the wet ingredients and stir until well combined. Set aside.
6. Make the streusel. Combine the brown sugar, flour, cinnamon, salt, and cubed butter in a mixing bowl. Use a pastry cutter to work the butter into the dry ingredients until it resembles clumpy sand.
7. Pour half the batter into the prepared baking dish and spread in an even layer. Add a thick layer of streusel on top of the batter. Pour the second half of the batter on top of the streusel and carefully spread in an even layer. Add another layer of streusel on top. It’s OK if you don’t use all the streusel.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool on a cooling rack then lift on the parchment paper to remove the coffee cake and set on a cutting board.
9. Make the maple glaze. Combine the powdered sugar, syrup, milk or heavy cream, vanilla extract, and salt in a small bowl. Add additional syrup and milk or heavy cream, about 1 Tbsp at a time, until the desired consistency is reached. Drizzle over the top of the coffee cake.
10. Slice into squares, serve, and enjoy!