BROWN BUTTER, GINGER, AND SOUR CREAM COFFEE CAKE
Provided by Bon Appétit Test Kitchen
Categories Cake Coffee Ginger Breakfast Brunch Bake Christmas Fall Winter Family Reunion Potluck Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 25
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.
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shedrack zachariah
[email protected]This coffee cake is so good, I could eat it every day!
Saeed Ahmad
[email protected]I'm allergic to sour cream. Can I substitute something else?
Tyler Marinko
[email protected]This is the best coffee cake I've ever had! I highly recommend it.
sabitra paudel
[email protected]I'm not sure what I did wrong, but my coffee cake didn't turn out as moist as I expected.
Dhiraj Rajbanshi
[email protected]This coffee cake is a keeper! I will definitely be making it again.
Princess Fofo
[email protected]I added some chopped walnuts to the crumb topping and it gave it a nice crunch.
Umair Nassr
[email protected]I made this coffee cake in a bundt pan and it turned out beautifully.
Khurshed Khan
[email protected]This coffee cake is perfect for a special occasion breakfast or brunch.
Alanna Trejo
[email protected]I would have liked more ginger flavor.
S W
[email protected]The instructions were a bit confusing, but the coffee cake turned out great in the end.
Murshed Mia
[email protected]I found this coffee cake to be a bit dry.
Tayyab Sab
[email protected]This coffee cake is a bit too sweet for my taste.
David Wallace
[email protected]I'm not a big fan of ginger, but I thought I'd give this recipe a try. I'm so glad I did! The ginger flavor is subtle and perfectly balanced by the brown butter and sour cream.
Dushan Rodrigo
[email protected]This coffee cake is so moist and fluffy. The crumb topping is the perfect finishing touch.
Pemba Sherpa
[email protected]I made this coffee cake for my family and they all raved about it. Even my picky kids loved it!
Zhanece Shepherd
[email protected]This is my new favorite coffee cake recipe. The flavor combination of brown butter, ginger, and sour cream is divine.
Swaleha Habib
[email protected]I've made this coffee cake several times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious.
Hamad khan hamad khan
[email protected]This coffee cake was a hit at my brunch party! The brown butter gave it a rich, nutty flavor and the ginger and sour cream added a unique tang. It was moist and fluffy, and the crumb topping was the perfect finishing touch.