Brown Butter Ginger And Sour Cream Coffee Cake Recipes

BROWN BUTTER, GINGER, AND SOUR CREAM COFFEE CAKE

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 IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
• Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

GINGERBREAD COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping., Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan., Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

SOUR CREAM COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
• In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
• Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
• To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.