Brown Butter Maple Coffee Cake

• 3⁄4 cup unsalted butter
• 1 ½ cup flour
• ½ tsp baking soda
• 3⁄4 tsp salt
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 ¼ cups sugar
• ¼ cup maple syrup + 1-2 tbsp more to brush on the cake
• 4 eggs
• 1 tsp vanilla extract
• ½ cup plain yogurt

Preheat oven to 325° F. Prepare Seasonal Squares Pan with baking spray or butter and flour. Heat butter in heavy skillet over medium heat mixing constantly until milk solids are browned. Transfer into a shallow bowl and freeze until cooled but not congealed, about 10-15 minutes.

In a small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Set aside. Cream together brown butter, sugar, and maple for 1-2 minutes until fluffy. Add eggs one at a time, combining thoroughly after each. Mix in vanilla and yogurt. Add flour mixture and mix until just combined.

Pour batter into prepared pan, filling no more than 3/4 full. Tap gently on counter to remove air bubbles. Bake for 30-35 minutes or until toothpick comes out clean when inserted into center of cake. Let cake cool 10 minutes in pan then invert onto a cooling rack and brush with maple syrup using a pastry brush. Serve warm.