In a small skillet over medium/low heat, brown the butter for the streusel

Combine all of the streusel ingredients in a mixing bowl, including the browned butter, & set aside

Preheat your oven to 350℉ & line a loaf pan with butter & parchment paper. I like to keep an inch or two of parchment paper sticking out at the top of the pan so that I have little “handles” when I want to easily remove the loaf from the pan after it has baked.

In one mixing bowl, combine the granulated sugar and room temp butter for the coffee cake. Mix very well with a rubber spatula until light and fluffy. You can also make the coffee cake batter with a stand mixer if you’d prefer.

In a separate mixing bowl, whisk together the dry ingredients. In another bowl, combine the wet ingredients

Add the wet ingredients to the dry in two parts, mixing in between. After adding the last half, continue mixing until just combined (don’t over-mix!)

Add half of the batter to the loaf pan & spread it out evenly. Crumble half of the streusel on top so that it’s well distributed. Add the remaining batter on top and (optional) use a knife to swirl the layers together a little bit. Lastly, add the remaining streusel on top

Bake at 350℉ for 30-35 minutes or until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it (this means that it is still moist!)

Let the coffee cake cool in its pan for ~20 minutes before removing. If you try to immediately remove it from the pan, it may break apart while it’s still piping hot

In a small bowl, combine the powdered sugar and heavy cream for the glaze

Drizzle the glaze on top of the loaf, slice into 8-9 equal pieces, & enjoy warm!