Brown Butter Sour Cream Coffee Cake
The browned butter in this delicious coffee cake is key. It goes great with a cup of coffee in the morning or for dessert. Let’s face it, it’s great any time!
20 min
Prep Time
90 min
Cook Time
8
Servings
Ingredients
Brown Butter
- 2 cups (4 sticks) Crystal unsalted butter
Topping:
- 1 ¼ cups all-purpose flour
- 1 cup (packed) dark brown sugar
- ¼ teaspoon kosher salt
Cake:
- Crystal unsalted butter (for pan)
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 ¾ cups baker's sugar
- 4 large eggs
- 1 ½ cups Crystal sour cream
- ½ cup Crystal whole milk
- 1 tablespoon vanilla extract
- ¾ cup whole almonds, coarsely chopped
Products used
-
Unsalted Butter
-
Sour Cream
-
Whole Milk
Directions
-
Step 1
Brown Butter:
Simmer 2 cups butter in a large nonstick skillet over medium heat until browned bits form, about 6–8 minutes. Pour into a 2-cup measuring cup. If needed, add more butter to measure 1 ¾ cups (added butter will melt). Allow butter to cool for about 20-30 minutes but not solidify. -
Step 2
Topping:
Whisk flour, sugar, and salt in a medium bowl. Stir in ¾ cup brown butter (reserve remaining butter for cake); stir until moist clumps form. Set aside. -
Step 3
Cake:
Preheat oven to 325 °F. Butter a 9×3 inch round springform pan generously. Whisk all-purpose flour and next 6 ingredients (through nutmeg) 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 egg one at a time, beating to blend between additions. Beat in sour cream, milk, and vanilla. Stir in flour just to blend. -
Step 4
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 ½” clumps and scatter evenly over batter in pan. -
Step 5
Bake until 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.
