Sweet & Savory Kitchens

Margaux says…
Happy Thanksgiving!

Unfortunately, I don’t get to host Thanksgiving dinner yet. I suppose I could, but I don’t know that anyone would come besides my husband and son. And that would be a lot of food for the three of us. So until I get the pleasure, which isn’t going to be for years, I will make something ridiculously rich for breakfast (setting us up for a day of rich food, of course!).

This year I made a coffee cake from the November Bon Appetit. I heeded their advice and made it the night before, and I’m so glad I did! Not only was it ready to eat first thing in the morning, but the flavors had melded together into perfection overnight (full confession, we had some tastes last night before bed). This cake is absolutely delicious, and it will feed a crowd! I highly recommend trying it this holiday season for your overnight guests.

We had a hard time getting it out of the pan, and ended up breaking it in half, actually. It’s really hard to get it off the bottom and center tube of the pan. I was thinking that next time I may just leave it on the tube, which won’t make for a pretty presentation, but we won’t have a broken cake. My mom suggested cutting out a cardboard round that is the exact same size as the cake (or maybe an inch wider all around), sliding it onto the center tube, and inverting the cake onto it. I think that will probably work…you’ll just have to have someone help by holding the sides in place as you flip it over. If anyone tries this, let me know how it works!

Brown Butter, Ginger, and Sour Cream Coffee Cake
from Bon Appetit, November 2011 issue

Brown Butter

2 cups plus 2 tbsp unsalted butter (possibly more)

Topping

1 1/4 cups all-purpose flour
1 cup packed dark brown sugar
1/4 tsp 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 tbsp baking powder
1 tsp kosher salt
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp ground allspice
1 3/4 cups sugar
4 large eggs
1 1/2 cups sour cream
1/2 cup whole milk
1 tbsp vanilla extract
3/4 cup almonds with skins, coarsely chopped (or I used sliced)

Grease a nonstick 10″ tube pan with removable bottom with butter. Preheat oven to 325 degrees.

Brown Butter

Simmer 2 cups plus 2 tbsp butter in a large nonstick skillet over medium heat until browned bits form, about 6-8 minutes. Pour into a 2-cup heatproof liquid measuring cup. If needed, add more butter to measure 1 3/4 cups plus 2 tbsp (added butter will melt).

Topping

Whisk flour, sugar and salt in a medium bowl. Stir in 3/4 cup plus 2 tbsp brown butter (reserve remaining butter for cake). Stir until moist clumps form. Stir in ginger. Set aside.

Cake

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. Store at room temperature in airtight container.