Brown Butter, Ginger, and Sour Cream Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Make this crumbly cake a day ahead; the early risers will thank you. Ingredients:
2 cups plus 2 tablespoons (4 1/4 sticks; or more) unsalted butter |
1 1/4 cups all-purpose flour |
1 cup (packed) dark brown sugar |
1/4 teaspoon kosher salt |
1/2 cup chopped crystallized ginger |
unsalted butter (for pan) |
2 cups all-purpose flour |
3/4 cup whole wheat flour |
1 tablespoon baking powder |
1 teaspoon kosher salt |
1 teaspoon ground cinnamon |
1 teaspoon ground 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 tablespoon vanilla extract |
3/4 cup almonds with skins, coarsely chopped |
Directions:
1. For brown butter: 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).
2. For topping: 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.
3. For 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 eggs one at a time, beating to blend between additions. Beat in sour cream, milk, and vanilla. Stir in flour mixture just to blend.
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.
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.
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