Brown Butter, Ginger, and Sour Cream Coffee Cake
A rich and flavorful coffee cake featuring brown butter, crystallized ginger, and warming spices, topped with a crunchy almond streusel. This moist cake combines the richness of sour cream with aromatic spices like cinnamon, ginger, and allspice.
Ingredients
- •2 cups unsalted butter
- •1¼ cups all-purpose flour
- •1 cup dark brown sugar
- •¼ teaspoon kosher salt
- •½ cup crystallized ginger
- •2 tablespoons unsalted butter
- •2 cups all-purpose flour
- •¾ cup whole wheat flour
- •1 tablespoon baking powder
- •1 teaspoon kosher salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •¾ teaspoon baking soda
- •½ teaspoon ground allspice
- •1¾ cups sugar
- •4 large eggs
- •1½ cups sour cream
- •½ cup whole milk
- •1 tablespoon vanilla extract
- •¾ cup almonds
- •1 piece tube pan
Cooking Instructions
- 1.
Simmer 2 cups plus 2 tablespoons 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 tablespoons (added butter will melt).
8 min
- 2.
Whisk flour, sugar, and salt in a medium bowl. Stir in 3/4 cup plus 2 tablespoons brown butter (reserve remaining butter for cake); stir until moist clumps form. Stir in ginger. Set aside.
5 min
- 3.
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 eggs one at a time, beating to blend between additions. Beat in sour cream, milk, and vanilla. Stir in flour mixture just to blend.
15 min
- 4.
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.
10 min
- 5.
Bake until a 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.
90 min
