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Brown Butter, Ginger, and Sour Cream Coffee Cake


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Brown Butter, Ginger, and Sour Cream Coffee Cake 0 Picture


  • 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


Servings 8


Step 1

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.

• 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.

• 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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