Brown Butter Sour Cream Coffee Cake

Serves: 8-10

Ingredients:

Brown Butter:
2 cups (4 sticks) unsalted butter

Topping:
1 1/4 cups organic all-purpose flour
1 cup (packed) organic dark brown sugar
1/4 teaspoon kosher salt

Cake:
Unsalted butter (for pan)
2 3/4 cups organic all-purpose flour
1 tablespoon organic baking powder
1 teaspoon kosher salt
1 teaspoon ground organic cinnamon
3/4 teaspoon organic baking soda
1/2 teaspoon ground organic nutmeg
1 3/4 cups organic bakers sugar
4 large organic eggs
1 1/2 cups sour cream
1/2 cup Humboldt Creamery organic whole milk
1 tablespoon organic vanilla extract
3/4 cup whole organic almonds, coarsely chopped

Directions:

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 3/4 cups (added butter will melt).

Allow butter to cool for about 20-30 min. but not solidify.

Topping:

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

Cake:

Preheat oven to 325°. 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.

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 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.