Brown Butter Crumb Cake

I brought this to a Halloween party last Thursday (so traditional), and it was a hit! Multiple people said it was perfect, and someone else said the texture was excellent, so I think this is definitely one worth throwing together for a brunch or something.

IMG_8692IMG_8687Ingredients:

Crumb Topping:

  • 1/2 cup unsalted butter
  • 1/4 cup plus 2 tablespoons packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Cake:

  • 3/4 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup Greek yogurt

To prepare the crumb topping, first melt the butter. While it melts, stir together the remaining crumb ingredients, then pour the melted butter over the dry ingredients and stir together until well combined. Place in the refrigerator.

IMG_8658To make the cake batter, first brown the butter over medium heat on the stove, stirring frequently until it has a lightly nutty smell and small browned bits floating in it. This will take several minutes. Pour into a shallow heat-safe bowl and place in the freezer.

IMG_8659Freeze at least 15 minutes, until firm, but not hard. You want it solid enough you can cream (like room temperature butter), not so hard it won’t blend together in a few steps.

IMG_8661Take your crumb mixture out of the refrigerator and break up the mixture into roughly 1/2 chunks. Set aside to come to room temperature.

IMG_8660Preheat the oven to 350 degrees. Grease a 9″ springform. Whisk together the flour, baking powder, cinnamon, baking soda, and salt, and set aside.

Scrape the chilled brown butter into a large bowl and add the sugar and brown sugar. Beat together until light and fluffy.

IMG_8662Add the eggs and vanilla and beat together.

IMG_8663Add the flour mixture in 3 additions, alternating with the Greek yogurt in 2 additions. Transfer to the greased pan.

additionsSprinkle the crumbs over the batter. If bits of your crumb topping have broken up too small, you should be able to squeeze them back into larger chunks, like playdough. 1/2″ chunks are preferable to sort of powder, both for looks and texture.

IMG_8670Bake 45-50 minutes, until the cake is golden brown and passes the toothpick test. Cool completely in the pan before serving.

IMG_8671

Brown Butter Crumb Cake

Adapted from Break or Bake.

Crumb Topping:

  • 1/2 cup unsalted butter
  • 1/4 cup plus 2 tablespoons packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Cake:

  • 3/4 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup Greek yogurt

To prepare the crumb topping, first melt the butter. While it melts, stir together the remaining crumb ingredients, then pour the melted butter over the dry ingredients and stir together until well combined. Place in the refrigerator.

To make the cake batter, first brown the butter over medium heat on the stove, stirring frequently until it has a lightly nutty smell and small browned bits floating in it. Pour into a shallow heat-safe bowl and place in the freezer. Freeze at least 15 minutes, until firm, but not hard.

Take your crumb mixture out of the refrigerator and break up the mixture into roughly 1/2 chunks. Set aside to come to room temperature.

Preheat the oven to 350 degrees. Grease a 9″ springform. Whisk together the flour, baking powder, cinnamon, baking soda, and salt, and set aside.

Scrape the chilled brown butter into a large bowl and add the sugar and brown sugar. Beat together until light and fluffy. Add the eggs and vanilla and beat together. Add the flour mixture in 3 additions, alternating with the Greek yogurt in 2 additions. Transfer to the greased pan. Sprinkle the crumbs over the batter.

Bake 45-50 minutes, until the cake is golden brown and passes the toothpick test. Cool completely in the pan before serving.

About these ads

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. (Over the summer, my bike glove tans will probably become pretty glaring in some of these photos.) I'll be sharing my adventures in the kitchen. Expect lots of recipes to have chocolate swapped in to replace other inferior ingredients.
This entry was posted in Brunch, Dessert and tagged , . Bookmark the permalink.

2 Responses to Brown Butter Crumb Cake

  1. Mary Kate says:

    Isn’t all yogurt Greek when you’re in Greece?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s