Brown Butter, Ginger and Sour Cream Coffee Cake

Name: Brown Butter, Ginger and Sour Cream Coffee Cake
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 10 serving(s)
Ingredients: 473.18 ml unsalted butter; 29.58 ml unsalted butter; 295.73 ml all-purpose flour; 236.59 ml packed dark brown sugar; 1.23 ml kosher salt; 118.29 ml chopped crystallized ginger; unsalted butter (for pan); 473.18 ml all-purpose flour; 177.44 ml whole wheat flour; 14.79 ml baking powder; 4.92 ml kosher salt; 4.92 ml ground cinnamon; 4.92 ml ground ginger; 3.69 ml baking soda; 2.46 ml ground allspice; 414.03 ml sugar; 4 large eggs; 354.88 ml sour cream; 118.29 ml whole milk; 14.79 ml vanilla extract; 177.44 ml almonds, with skins coarsely chopped

Submitted by Pinay0618

"Recipe is from Bon Appetit."

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Ready In:: 1hr 50mins
Ingredients:: 21
Serves:: 10

ingredients

Brown butter
473.18 ml unsalted butter
29.58 ml unsalted butter
Topping
295.73 ml all-purpose flour
236.59 ml packed dark brown sugar
1.23 ml kosher salt
118.29 ml chopped crystallized ginger
Cake
unsalted butter (for pan)
473.18 ml all-purpose flour
177.44 ml whole wheat flour
14.79 ml baking powder
4.92 ml kosher salt
4.92 ml ground cinnamon
4.92 ml ground ginger
3.69 ml baking soda
2.46 ml ground allspice
414.03 ml sugar
4 large eggs
354.88 ml sour cream
118.29 ml whole milk
14.79 ml vanilla extract
177.44 ml almonds, with skins coarsely chopped

directions

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).
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.
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.
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 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.