Brown Butter, Ginger, and Sour Cream Coffee Cake

Brown Butter, Ginger, and Sour Cream Coffee Cake
Brown Butter, Ginger, and Sour Cream Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Brown Butter

  • 2

    cupsplus 2 Tbsp. (4 1/4 sticks; or more) unsalted butter

  • Topping

  • 11/4

    cups all-purpose flour

  • 1

    cup(packed) dark brown sugar

  • 1/4

    teaspoon kosher salt

  • 1/2

    cup chopped crystalized ginger

  • Cake

  • Unsalted butter (for pan)

  • 2

    cupsall-purpose flour

  • 3/4

    cup whole wheat flour

  • 1

    tablespoonbaking powder

  • 1

    teaspoonkosher salt

  • 1

    teaspoonground cinnamon

  • 1

    teaspoonground ginger

  • 3/4

    teaspoon baking soda

  • 1/2

    teaspoon ground allspice

  • 1 3/4

    cups sugar

  • 4

    large eggs

  • 1 1/2

    cups sour cream

  • 1/2

    cup whole milk

  • 1

    tablespoonvanilla extract

  • 3/4

    cup almonds with skins, coarsely chopped

Directions

Brown Butter • Simmer 2 cups plus 2 tbsp. butter in a large nonstick skillet over medium heat until browned bits form, 6–8 minutes. Pour into a 2-cup measuring cup. If needed, add more butter to measure 1 3/4 cups plus 2 Tbsp. (added butter will melt). Allow butter to cool slightly but not solidify. Topping • Whisk flour, sugar, and salt in a medium bowl. Stir in 3/4 cup plus 2 Tbsp. brown butter (reserve remaining butter for cake); stir until moist clumps form. Stir in ginger. Set aside. Cake • Preheat oven to 325°. Butter pan generously. Whisk all-purpose flour and next 7 ingredients in a medium bowl. Using an electric mixer, beat remaining 1 cup browned butter and sugar in a large bowl until light and thick, 2–3 minutes. Add egg one at a time, beating to blend between additions. Beat in sour cream, milk, and vanilla. Stir in flour just to blend. • Spoon half of cake batter into prepared pan; smooth top. Scatter 1 cup of topping over. Spoon remaining batter in dollops over; smooth. Add almonds to remaining topping; squeeze to form 1/2” clumps and scatter evenly over batter in pan. • Bake until tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan to release cake. Remove pan sides; let cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

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