Brown Butter Cherry Coffee Cake Recipes

BROWN BUTTER-BOURBON-CHERRY COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
• In 1-quart saucepan or 6-inch skillet, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
• In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
• In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
• In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).

BROWN BUTTER CHERRY COFFEE CAKE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• For the cherry-almond streusel: Place the butter in a small saucepan over medium heat and cook until the melted butter is golden brown and smells nutty, 3 to 4 minutes. Immediately transfer to a heatproof bowl and place in the freezer to cool and solidify, 10 to 15 minutes.
• Pulse the almonds and freeze-dried cherries in a food processor fitted with the blade attachment until medium ground (not too fine!). Remove 2 tablespoons of the mixture and set aside for garnish.
• Add the almond flour, all-purpose flour, sugar and salt to the food processor and pulse again to combine. Spoon in the chilled brown butter and pulse until the mixture forms pea-sized crumbles. Transfer to a bowl and refrigerate until ready to use.
• For the cherry cake: Place the cherries on the parchment-lined baking sheet and roast just until they soften and begin to release juice, 9 to 10 minutes.
• Remove the cherries from the oven and lower the temperature to 350 degrees F. Allow the cherries to cool to room temperature. Cut the cherries into 1/2-inch pieces and set aside (about 1 1/2 cups chopped).
• Spray the bottom and sides of an 8-inch springform pan with baking spray.
• Whisk together the eggs, sour cream and almond extract in a large bowl until pale yellow and combined.
• Add the all-purpose flour, sugar, almond flour, baking powder, baking soda and salt. Whisk together until a thick batter forms, 1 to 2 minutes. Place half of the batter into the springform pan. Top with half of the cooled cherries. Top with remaining half of the cake batter, then the remaining cherries and then the Almond-Cherry Streusel.
• Bake until the streusel begins to brown, the center is set and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour.
• Allow to cool in the pan on a wire rack for 20 minutes, then remove from the pan and cool for another 20 minutes. Sprinkle with the reserved 2 tablespoons ground cherries and almonds. Slice and serve.

CHERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan., For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract. Stir in cherries; cool slightly. Spread on dough., For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and golden brown, 50-55 minutes.

BROWN BUTTER, GINGER, AND SOUR CREAM COFFEE CAKE

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.