BROWN BUTTER: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray line with parchment paper; set aside. Add the cold butter to a light-colored saucepan over medium heat, stirring or swirling the pan often until it foams, then browns and smells nutty; this will take 5-8 minutes. Pour the browned butter into a spouted glass measuring cup and allow it to cool for 10 minutes.

CRUMB TOPPING: In a medium bowl add the ingredients for the streusel (accept the brown butter) and whisk using a fork. Pour the brown butter in slowly while you stir with the fork to create crumbs. Break up any giant pieces. Place the bowl in the refrigerator while you make the coffee cake batter.

COFFEE CAKE BATTER: In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter for 2 minutes or until light and fluffy. Add the sugar and vanilla and continue to mix for another minute. Add the eggs one at a time, waiting until each is incorporated before adding the next. Stop the mixer, scrape down the side and up the bowl. With the mixer on the low speed, add ⅓ of the dry ingredients until combined, then add greek yogurt. Once mixed, add ⅓ of the flour mixture, add the milk, and finally the remaining ⅓ of the flour. Do not overmix; the batter will be pretty thick, and that’s okay!

BAKE: Spread batter in springform pan. Top with prepared crumb topping and bake for 45-55 minutes or until a skewer inserted in the center comes out mostly clean (crumbs are fine, just no wet batter!) Let cool for 20 minutes before attempting to remove from pan. Serve warm with icing on top, if desired!