Browned Butter Mini Coffee Cake Recipe

Instructions

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1. - Preheat oven to 375°F. Prepare 6 cavity aluminum mini loaf pan with vegetable pan spray.
2. - To brown butter, place butter in medium skillet over medium-high heat. Cook until butter is golden brown and smells nutty, about 1-3 minutes. Swirl pan to keep butter moving and browning evenly. If necessary, use heat-proof spatula to remove any pieces sticking to bottom. Remove butter to medium heat-proof bowl and allow to cool.
3. - For filling, combine cold butter, dark brown sugar, flour and cinnamon in small bowl. Crumble using hands until mixture resembles coarse wet sand. Cover and refrigerate 30 minutes.
4. - For topping, combine cold butter, dark brown sugar, flour and cinnamon in separate small bowl. Crumble using hands until mixture resembles dry crumbs. Cover and refrigerate 30 minutes.
5. - For cake batter, combine flour, cinnamon, baking powder, and salt in medium bowl. In separate medium bowl, whisk together sour cream, cooled browned butter, dark brown sugar, maple syrup, milk, egg and vanilla. Add flour mixture; stir until just combined
6. - To assemble coffee cakes, pour 1/4 cup batter in each cavity and smooth over bottom using spatula or knife. Sprinkle filling over bottom layer and top with remaining batter. Sprinkle cakes with topping. Bake 34-36 minutes or until toothpick inserted in center comes out mostly dry. Cool in pan 15 minutes. To remove, use knife or spatula to loosen edges if needed and gently invert pan.
7. - For icing, in small bowl, stir together powdered sugar and salt. Add melted butter and milk; stir to combine. Drizzle over cakes and serve warm.