Pumpkin Coffee Cake with Maple Glaze

Instructions:

1. Preheat oven to 350°F (180°C). Place 113g unsalted butter in a small saucepan over medium heat; melt and whisk constantly until the butter foams and brown bits form at the bottom and it smells nutty. Remove from heat immediately and cool slightly.
2. In a bowl, combine the browned butter with 150g brown sugar, 125g all-purpose flour, 8g ground cinnamon, and 1.5g salt. Stir with a fork until moist crumbs form; set aside.
3. In a large bowl, whisk together 245g pumpkin puree, 120g sour cream, 2 eggs, and 5ml vanilla extract until smooth.
4. In a separate bowl, sift together 220g all-purpose flour, 200g granulated sugar, 6g pumpkin pie spice, 5g baking soda, and 3g salt.
5. Fold the dry ingredients into the pumpkin mixture until just combined, then gently stir in 115g melted and cooled unsalted butter until the batter is velvety.
6. Grease a 9x9 inch square baking pan and line with parchment paper.
7. Pour half of the batter into the pan. Sprinkle half of the brown butter streusel evenly over the batter. Pour the remaining batter over the streusel and smooth it out.
8. Sprinkle the remaining streusel over the top.
9. Bake for 45–50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the cake cool in the pan for 20 minutes.
11. Whisk together 120g powdered sugar, 45ml maple syrup, 2.5ml vanilla extract, and 30ml milk until smooth.
12. Drizzle the glaze over the cooled cake in a zig-zag pattern and cut into 9 squares.