CHESTNUT COFFEE CAKE

Chestnut Coffee Cake image

Provided by Amanda Rockman

Categories Cake Dessert Bake Chestnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Streusel:
1/2 cup almond flour or meal
1/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
Chestnut filling:
1/2 cup coarsely chopped vacuum packed or jarred roasted chestnuts
3 tablespoons light brown sugar, divided
2 tablespoons unsweetened cocoa powder
Cake:
1/2 cup (1 stick) unsalted butter, room temperature, plus more
2 cups all-purpose flour, plus more
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract

Steps:

Streusel:
Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
Chestnut filling:
Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.
Cake:
Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.
Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.