Brown Butter Coffee Cake Recipe with Crispy Crumb Topping

Brown Butter Coffee Cake is a rich, flavorful coffee cake made with nutty brown butter and a sweet cinnamon-sugar streusel. Moist and tender from sour cream, this cake bakes up soft, is finished with a simple glaze, and makes a perfect companion to your morning coffee.

Enjoy a slice of this soft, fluffy cake any time of day.

The browned butter adds a caramelized, toasted note that elevates an otherwise classic coffee cake. The batter comes together in one bowl and stays super moist thanks to sour cream (or full-fat plain yogurt). A crunchy, buttery streusel is layered into the cake, and a light lemon glaze ties everything together.

Serve warm or at room temperature with coffee, tea, or a cold glass of milk.

Ingredients Notes

Below are a few ingredient tips. Full measurements are in the recipe card further down.

• Brown sugar – Used in both the streusel and cake. Dark brown gives a richer flavor, while light brown works fine too.
• Eggs – Bring to room temperature before baking for best texture.
• Flour – Use all-purpose flour for a balanced crumb.
• Lemon juice – Adds bright flavor to the glaze; you can substitute milk if you prefer a neutral glaze.
• Sour cream – Keeps the cake tender and moist. Full-fat plain yogurt is a good substitute.

Step by step instructions

This recipe bakes in an 8×8-inch pan lined with parchment. You’ll need a large mixing bowl, a spatula, and a whisk.

Step 1 — Prep. Preheat the oven to 350°F (176°C). Line and lightly grease an 8×8-inch square pan.

Step 2 — Make the streusel. In a small bowl combine the flour, brown sugar, cinnamon, and cold cubed butter. Use a fork or your fingers to mix until it resembles wet sand. Set aside.

Step 3 — Brown the butter. Melt butter in a saucepan over medium heat. It will foam and then turn golden-brown with a nutty aroma—watch closely and stir to avoid burning. Remove from heat and transfer to a glass container to cool to room temperature (it should still be liquid).

Step 4 — Whisk wet ingredients. In a large bowl whisk together cooled brown butter, milk, eggs, oil, and sour cream until smooth.

Step 5 — Add sugars. Stir in both the brown sugar and white sugar until combined.

Step 6 — Add dry ingredients. Fold in flour, cornstarch, baking powder, baking soda, and salt with a spatula until just combined. Do not overmix.

Step 7 — Layer. Spread half of the batter into the prepared pan. Sprinkle half of the streusel evenly over the batter. Add the remaining batter and finish by sprinkling the rest of the streusel on top.

Step 8 — Bake. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Step 9 — Make glaze. Whisk powdered sugar with lemon juice (or milk) until smooth. Drizzle over the cooled cake, allow the glaze to set, then slice and serve.

Expert Baking Tips

Simple tips to improve results.

• Let brown butter cool back to room temperature but keep it liquid—don’t refrigerate or it will solidify.
• To speed cooling, place the glass container with brown butter in a bowl of cold water, stirring occasionally.
• Use room-temperature eggs, milk, and sour cream so the batter mixes smoothly and the cake rises evenly.

FAQ

Why isn’t there coffee in coffee cake?

“Coffee cake” refers to a cake served with coffee rather than containing coffee.

Can I taste the sour cream?

No—the sour cream keeps the cake tender without leaving a noticeable flavor. Full-fat plain yogurt is a good substitute.

Can I double this recipe?

Yes. Bake in a 9×13 pan and monitor the bake time—the larger pan may require additional minutes until a toothpick comes out clean.

Storing Instructions

Once the glaze has set, cut the cake into nine squares. Store in an airtight container at room temperature for up to 3 days. This cake is best eaten the day it’s made, especially if serving at a gathering.

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