Best Brown Butter Ginger And Sour Cream Coffee Cake Recipe Epicuriouscom Recipes

Brown Butter, Ginger, and Sour Cream Coffee Cake image

Provided by Bon Appétit Test Kitchen

Yield Makes 8 to 10 servings

Number Of Ingredients 25

Brown butter:
2 cups plus 2 tablespoons (4 1/4 sticks; or more) 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
Special Equipment
A nonstick 10" tube pan with removable bottom

Steps:

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. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Sour Cream Coffee Cake image

Provided by Dianne Jefferies

Yield Serves 12

Number Of Ingredients 11

1 cup firmly packed golden brown sugar
1 cup chopped walnuts
1 1/2 teaspoons ground cinnamon
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract

Steps:

Preheat oven to 350°F. Grease 10-inch (12-cup) tube pan; dust with flour, tapping out excess. Mix first 3 ingredients in small bowl; set aside.
Sift flour, baking powder and baking soda into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over. Sprinkle remaining brown sugar mixture over.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)