Brown Butter Maple Crumb Cake with Toasted Walnuts and a Buttery Cinnamon Streusel

Why You’ll Love This Brown Butter Maple Crumb Cake

• Ease of preparation: This brown butter maple crumb cake recipe is remarkably simple to make, featuring straightforward steps that even beginners can follow. It requires minimal ingredients and has a quick cooking time, making it an excellent choice for a delicious treat without spending hours in the kitchen.
• Health benefits: Incorporating wholesome ingredients, this cake offers nutritional advantages such as providing healthy fats from brown butter and antioxidants from pure maple syrup. It supports wellness by using natural sweeteners and avoiding overly processed components.
• Versatility: The recipe is adaptable to various dietary needs, including vegan, gluten-free, and low-calorie options by substituting ingredients without compromising flavor or texture. This flexibility makes the brown butter maple crumb cake suitable for different preferences and restrictions.
• Distinctive flavor: Featuring the unique nutty richness of browned butter combined with the sweet, robust taste of maple, this crumb cake stands out with its harmonious and comforting flavor profile that delights the palate.

Essential Ingredients for Brown Butter Maple Crumb Cake

Main Ingredients:

• 1 cup (227g) unsalted butter, sliced (for browning)
• 2 tablespoons (28g) unsalted butter, sliced (to add after browning)
• 1 ¼ cups (160g) all-purpose flour (spooned and leveled, for crumb topping)
• ½ cup (100g) packed brown sugar (for crumb topping)
• ¼ cup (50g) granulated sugar (for crumb topping)
• 1 teaspoon ground cinnamon (for crumb topping)
• ½ teaspoon salt (for crumb topping)
• ½ cup (about 115g) browned butter (reserved from above, for crumb topping)
• 1 ½ cups (192g) all-purpose flour (spooned and leveled, for cake batter)
• 1 teaspoon ground cinnamon (for cake batter)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (100g) packed brown sugar (for cake batter)
• 1 large egg (room temperature)
• ½ cup (120ml) real maple syrup
• ½ cup (120g) sour cream (room temperature)
• ½ cup (about 115g) browned butter (reserved from above, for cake batter)
• 1 teaspoon pure vanilla extract (optional)
• ½ cup (60g) powdered sugar, sifted (for maple icing)
• 2 tablespoons (30ml) real maple syrup (for maple icing)
• Water or milk as needed to adjust icing consistency

How to Prepare the Perfect Brown Butter Maple Crumb Cake: Step-by-Step Guide

1. Brown the butter: Melt 1 cup (227g) unsalted butter in a skillet over medium heat, stirring frequently until golden brown and fragrant (about 7-10 minutes). Immediately pour into a heat-safe bowl, discard the dark solids, then add the remaining 2 tablespoons (28g) unsalted butter. Let cool.
2. Prep the oven and pan: Preheat oven to 350°F (175°C). Grease an 8-inch square pan and line with parchment paper, leaving an overhang for easy removal.
3. Make the crumb topping: Whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in half the browned butter until the mixture clumps without flour streaks. Set aside.
4. Mix dry ingredients for cake: In a large bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
5. Prepare wet ingredients: In another bowl, whisk together remaining browned butter, brown sugar, egg, maple syrup, sour cream, and vanilla extract if used.
6. Combine batter: Add dry mixture to wet ingredients and fold gently just until blended to keep the cake light.
7. Assemble and bake: Pour batter into prepared pan and sprinkle crumb topping evenly over the top. Bake 40-50 minutes or until a toothpick inserted comes out with moist crumbs.
8. Cool the cake: Allow cake to cool completely in pan on a wire rack.
9. Prepare maple icing: Whisk powdered sugar with maple syrup until smooth. Thin with water or milk as needed for drizzle consistency. Drizzle over cooled cake before slicing.

Dietary Substitutions to Customize Your Brown Butter Maple Crumb Cake

• Swap eggs with flaxseed or chia seed mixes soaked in water for a vegan option.
• Replace butter with vegan butter or coconut oil for dairy-free variations.
• Use gluten-free all-purpose flour blends to accommodate gluten sensitivities.
• Add cinnamon or nutmeg to the crumb for added warmth and depth.
• Substitute maple syrup with agave nectar or date syrup for flavor alternatives.
• Incorporate seasonal fruits like apples or pears to increase moisture and natural sweetness.

Mastering Brown Butter Maple Crumb Cake: Advanced Tips and Variations

• Brown butter gradually over medium heat in a light-colored pan to monitor color changes and avoid burning.
• Sift dry ingredients thoroughly to achieve a fine crumb texture.
• Add toasted walnuts or pecans into the crumb topping for crunch and richness.
• Incorporate mashed pumpkin into the batter for a seasonal twist.
• Use vanilla alternatives such as almond or bourbon extract for different aroma profiles.
• Serve the cake garnished with fresh berries or a warm drizzle of maple glaze and a dollop of whipped cream.
• Prepare crumb topping and batter separately ahead of time for easy assembly and fresher baked cake.

How to Store Brown Butter Maple Crumb Cake: Best Practices

• Store in an airtight container at room temperature for up to 4 days, covering to prevent dryness and odor absorption.
• For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze up to 3 months.
• Thaw frozen cake overnight in the refrigerator before serving.
• Reheat slices gently in a microwave or oven at low temperature to restore warmth and enhance maple aroma.
• Portion cake before freezing for easy, grab-and-go servings perfect for busy days.

Brown butter is the star of this recipe a golden, nutty ingredient that transforms simple cake into a comforting autumn delight.

Ingredients for Brown Butter Maple Crumb Cake

• 1 cup (227g) unsalted butter, sliced (for browning)
• 2 tablespoons (28g) unsalted butter, sliced (to add after browning)
• 1 ¼ cups (160g) all-purpose flour (crumb topping)
• ½ cup (100g) packed brown sugar (crumb topping)
• ¼ cup (50g) granulated sugar (crumb topping)
• 1 teaspoon ground cinnamon (crumb topping)
• ½ teaspoon salt (crumb topping)
• ½ cup (about 115g) browned butter (crumb topping)
• 1 ½ cups (192g) all-purpose flour (cake batter)
• 1 teaspoon ground cinnamon (cake batter)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (100g) packed brown sugar (cake batter)
• 1 large egg (room temperature)
• ½ cup (120ml) real maple syrup
• ½ cup (120g) sour cream (room temperature)
• ½ cup (about 115g) browned butter (cake batter)
• 1 teaspoon pure vanilla extract (optional)
• ½ cup (60g) powdered sugar, sifted (maple icing)
• 2 tablespoons (30ml) real maple syrup (maple icing)
• Water or milk as needed (to adjust icing consistency)

Try this comforting treat after enjoying other delicious recipes like Cinnamon Swirl Quick Bread or cozy up with Bakery-Style Chocolate Chunk Muffins.

Learn more about how to brown butter for baking, get expert tips for making crumb topping, and discover the benefits of using real maple syrup in baking.

brown butter maple crumb cake

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🍁 Indulge in this Brown Butter Maple Crumb Cake, a delightful treat filled with the cozy flavors of fall, perfect for any gathering.
🌰 The buttery cinnamon streusel topping and toasted walnuts add a delectable crunch, making each bite irresistible.

• Total Time: 1 hour 45 minutes
• Yield: 9 slices 1x

Ingredients

Scale 1x2x3x

1 cup (227g) unsalted butter, sliced (for browning)

2 tablespoons (28g) unsalted butter, sliced (to add after browning)

1 ¼ cups (160g) all-purpose flour (spooned and leveled, for crumb topping)

½ cup (100g) packed brown sugar (for crumb topping)

¼ cup (50g) granulated sugar (for crumb topping)

1 teaspoon ground cinnamon (for crumb topping)

½ teaspoon salt (for crumb topping)

½ cup (about 115g) browned butter (reserved from above, for crumb topping)

1 ½ cups (192g) all-purpose flour (spooned and leveled, for cake batter)

1 teaspoon ground cinnamon (for cake batter)

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup (100g) packed brown sugar (for cake batter)

1 large egg (room temperature)

½ cup (120ml) real maple syrup

½ cup (120g) sour cream (room temperature)

½ cup (about 115g) browned butter (reserved from above, for cake batter)

1 teaspoon pure vanilla extract (optional)

½ cup (60g) powdered sugar, sifted (for maple icing)

2 tablespoons (30ml) real maple syrup (for maple icing)

Water or milk as needed to adjust icing consistency

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Instructions

1-Brown the butter: Melt 1 cup (227g) unsalted butter in a skillet over medium heat, stirring frequently until golden brown and fragrant (about 7-10 minutes). Immediately pour into a heat-safe bowl, discard the dark solids, then add the remaining 2 tablespoons (28g) unsalted butter. Let cool.

2-Prep the oven and pan: Preheat oven to 350°F (175°C). Grease an 8-inch square pan and line with parchment paper, leaving an overhang for easy removal.

3-Make the crumb topping: Whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in half the browned butter until the mixture clumps without flour streaks. Set aside.

4-Mix dry ingredients for cake: In a large bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.

5-Prepare wet ingredients: In another bowl, whisk together remaining browned butter, brown sugar, egg, maple syrup, sour cream, and vanilla extract if used.

6-Combine batter: Add dry mixture to wet ingredients and fold gently just until blended to keep the cake light.

7-Assemble and bake: Pour batter into prepared pan and sprinkle crumb topping evenly over the top. Bake 40-50 minutes or until a toothpick inserted comes out with moist crumbs.

8-Cool the cake: Allow cake to cool completely in pan on a wire rack.

9-Prepare maple icing: Whisk powdered sugar with maple syrup until smooth. Thin with water or milk as needed for drizzle consistency. Drizzle over cooled cake before slicing.

Last Step:

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Notes

🧈 Use high-quality unsalted butter for a richer flavor in the cake.
🌰 Brown the butter slowly to develop a deep nutty flavor without burning.
📏 Measure flour by spoon and level method for accuracy.

• Author: Brandi Oshea
• Prep Time: 25 minutes
• Cooling Time: 30 minutes
• Cook Time: 40-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: Varies
• Sugar: Varies
• Sodium: Varies
• Fat: Varies
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: Varies
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: Varies