Brown Butter, Ginger and Sour Cream Coffee Cake

Recipe is from Bon Appetit.

• Ready In: 1 hr 50 mins
• Serves: 10

Ingredients

• Brown butter

• 2  cups unsalted butter
• 2  tablespoons unsalted butter

• Topping

• 1 1⁄4 cups all-purpose flour
• 1  cup  packed dark brown sugar
• 1⁄4 teaspoon kosher salt
• 1⁄2 cup  chopped crystallized ginger

• Cake

•  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:
2. 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).
3. For topping:
4. 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. For cake:
6. 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.
7. 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.
8. 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.