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brown-butter-ginger-and-sour-cream-coffee-cake-368250.json
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brown-butter-ginger-and-sour-cream-coffee-cake-368250.json
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{
"directions": [
"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).",
"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.",
"Preheat oven to 325\u00b0. 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."
],
"ingredients": [
"2 cups plus 2 tablespoons (4 1/4 sticks; or more) unsalted butter",
"1 1/4 cups all-purpose flour",
"1 cup (packed) dark brown sugar",
"1/4 teaspoon kosher salt",
"1/2 cup chopped crystallized ginger",
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Cake",
"Coffee",
"Ginger",
"Breakfast",
"Brunch",
"Bake",
"Christmas",
"Fall",
"Winter",
"Family Reunion",
"Potluck",
"Sour Cream",
"Vegetarian",
"Pescatarian",
"Peanut Free",
"Soy Free",
"Kosher"
],
"title": "Brown Butter, Ginger, and Sour Cream Coffee Cake",
"url": "http://www.epicurious.com/recipes/food/views/brown-butter-ginger-and-sour-cream-coffee-cake-368250"
}