Brown Butter Maple Crumb Cake

• porsiyonlar: 9 servings
• aktif süre: 1 hour 5 minutes
• toplam süre: 1 hour 45 minutes

Malzemeler

1 cup (225g) + 2 tbsp unsalted butter (cut into slices), divided

1 cup + 2 tbsp (145g) all-purpose flour, spooned and leveled

1/2 cup (100g) packed brown sugar, light or dark

1/4 cup (50g) granulated sugar

1 tsp ground cinnamon

1/2 cup browned butter

1 1/2 cups (195g) all-purpose flour, spooned and leveled

1 tsp ground cinnamon

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup browned butter

1/2 cup (100g) packed brown sugar, light or dark

1 large egg, at room temperature

1/2 cup (140g) real maple syrup*

1/2 cup (120g) sour cream, at room temperature

1 tsp pure vanilla extract

1/2 cup (65g) powdered sugar

2 tbsp real maple syrup

water or milk (as needed to reach desired consistency)

Yöntemler

Brown butter:

Add 1 cup of sliced butter to a large skillet and set over medium heat. Cook, while stirring, until it melts, starts to sizzle, and eventually calms down and turns a golden brown color. This will take about 5-7 minutes from start to finish.

Once browned, immediately pour the butter into a measuring cup to prevent further browning from the residual heat of the pan. To the hot brown butter, add about 2 additional tablespoons of cool butter or just enough to bring it back up to 1 full cup of butter. Browning butter causes some loss in volume due to water evaporation - so this helps correct that.

Set the butter aside to cool completely before using. It should still be liquid but no longer hot to the touch.

Make the crumble topping:

Preheat your oven to 350°F. Grease an 8" square pan and line the bottom and sides with parchment paper. Set aside.

In a medium bowl, mix together all the crumble ingredients and set aside.

Make the cake batter:

In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt to combine. Set aside.

In a large bowl, combine the remaining 1/2 cup browned butter, brown sugar, egg, maple syrup, sour cream, and vanilla. Whisk to combine.

Add the dry ingredients to the wet ingredients and whisk together until just combined. Take care not to overmix! There should be a few lumps in the batter.

Pour the cake batter into the prepared 8" pan and spread into an even layer. Sprinkle the crumb topping evenly over the batter.

Bake the cake in the center of your preheated 350°F oven for 40 to 50 minutes or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter.

Cool the cake for 30 minutes in the pan before prepping the icing.

Make the maple icing:

In a medium bowl, whisk together powdered sugar and maple syrup until smooth. If the icing is too thick, you can thin it out to your desired consistency using about 1-2 tsp of water or milk. If you accidentally add in too much liquid, you can mix in some more powdered sugar to thicken it.

Drizzle the icing over the warm cake. Slice and serve warm or room temperature!