Best 2 Brown Butter Ginger And Sour Cream Coffee Cake Recipe Epicuriouscom Recipes

For a delectable treat that will tantalize taste buds and leave your loved ones craving more, embark on a culinary adventure with our carefully curated recipe for Brown Butter Ginger and Sour Cream Coffee Cake. This extraordinary confection, as featured on the renowned Epicurious website, promises an explosion of flavors and textures that will elevate any occasion, brunch, or afternoon tea gathering to new heights of gastronomic delight.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN BUTTER, GINGER, AND SOUR CREAM COFFEE CAKE

Brown Butter, Ginger, and Sour Cream Coffee Cake image

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

Ingredients

Brown butter:
2 cups plus 2 tablespoons (4 1/4 sticks; or more) unsalted butter
Topping:
1 1/4 cups all-purpose flour
1 cup (packed) dark brown sugar
1/4 teaspoon 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 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1 3/4 cups sugar
4 large eggs
1 1/2 cups sour cream
1/2 cup whole milk
1 tablespoon vanilla extract
3/4 cup almonds with skins, coarsely chopped
Special Equipment
A nonstick 10" tube pan with removable bottom

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.

BROWN SUGAR-GINGER CREAM CAKE

Brown Sugar-Ginger Cream Cake image

I love how a cream cake comes together so easily, its tender crumb and its neutral pound-cake-like personality. But until I started playing around with different sugars, it always seemed too bake-shop bland. Like shortbread, the rather neutral ingredients show off whatever sugar (or flour) you use. Maple sugar is subtle and warm, while the superdark organic brown sugar or muscovado make a caramel-like cake that calls out for ginger and a bit of pepper. In the end, it's a great cake for fall and winter, when we turn to apples, pears, and dried fruits.

Yield Serves 8

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, at room temperature
1 cup heavy cream
1 cup maple sugar, dark muscovado, or organic dark brown sugar
1 1/2 teaspoons ground ginger
1/8 teaspoon freshly ground pepper
1 teaspoon vanilla extract

Steps:

Butter and flour a loaf pan or an 8-inch springform pan. If using a loaf pan, line the bottom and ends with parchment paper. Preheat the oven to 350°F.
Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle.
Using the whisk attachment of an electric mixer, beat the eggs until foamy, then add the cream, sugar, and flavorings. Beat until you have what looks like soft whipped cream. (If using maple sugar, the cream may not thicken, but the cake will still work.) Pour the mixture into the center of the flour mixture and whisk together just until well combined and free of lumps. Scrape the batter into the pan and even it out.
Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool for 15 minutes, then remove the rim or turn the cake out of the pan and remove the paper. Cool before slicing.

Tips:

Use high-quality ingredients: Fresh, high-quality ingredients will result in a more flavorful coffee cake.
Brown the butter: Browning the butter adds a nutty, caramel flavor to the cake. Be sure to watch the butter closely so that it doesn't burn.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a light and tender cake.
Add the eggs one at a time: This will help to prevent the batter from curdling.
Mix in the dry ingredients gradually: This will help to prevent the batter from becoming lumpy.
Pour the batter into a greased and floured 9-inch round baking pan: This will help to prevent the cake from sticking to the pan.
Bake the cake at 350 degrees Fahrenheit for 35-40 minutes: A toothpick inserted into the center of the cake should come out clean when it is done.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Brown butter ginger and sour cream coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, sweet and tangy frosting, and warm spices, this cake is sure to be a hit with everyone who tries it.