A quick and easy yogurt spice cake recipe with a heavenly maple brown butter glaze. This tangy, moist spiced yogurt cake is quick to whip up and tastes, smells, just like Fall!
Preheat oven to 350 and lightly grease an 8 inch cake pan.
In a large bowl, add your eggs and beat lightly, for about 30 seconds.
Add in the oil, sugar, yogurt, pumpkin pie spice and orange zest. Beat for 30 seconds - 1 minute until mixed together.
Add in the flour and baking powder. Beat until batter is light and smooth, about 1 minute.
Pour into cake pan and bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean. Let cool and then top with maple brown butter glaze.
While cake is baking, make your maple brown butter glaze.
Over medium heat, melt 3 tablespoons of salted butter.
Using a rubber spatula, stir and scrape edges occasionally until butter is a golden color and starts to smell nutty.
Pour browned butter into a small bowl and let cool slightly.
Add in maple syrup, milk and confectioner's sugar. Mix together until desired consistency. I like a thick, pourable glaze. If you would like your glaze to be thinner, add in milk, 1 tsp at a time until desired consistency is reached. If you like your glaze to be thicker, add in confectioner's sugar, 1/4 cup at a time until desired texture. Top cake and enjoy!