8 tbsp unsalted butter (113 grams), room temperature
1cupbrown sugar (213 grams)
1.75cupsall-purpose flour (228 grams)
2tspbaking powder
3/4tsp kosher salt
1.5-2tspcinnamon (see baking notes)
1.5-2tspginger (see baking notes)
1/4tspcloves
2 large eggs (100 grams), room temperature
1/4 cupmolasses (60 grams) - 1/2 cup molasses (120 grams) (see baking notes)
3/4tspvanilla extract
1/2cupFAGE Sour Cream (4 oz)
Instructions
For the brown butter streusel
Cut the butter into 8 pieces and place in a small saucepan over medium heat. Let melt, stirring occasionally, until butter starts to foam and brown. Let cook until butter smells nutty and has flecks of golden brown.
Meanwhile, combine the flour, sugar and salt. Once butter is browned, pour in the butter and use a fork or spatula to combine with the dry ingredients until clumps form--you want a mixture of large and small crumbs. Place bowl in the freezer while you make the coffee cake.
Make the gingerbread cake
Grease a 9x9 pan and preheat oven to 350 degrees.Cream the butter and brown sugar together on medium speed for 5 minutes until very light and fluffy. Meanwhile, combine the flour, baking powder, salt and spices.
Add the eggs one at a time, beating until fully incorporated after each. Beat in the molasses and vanilla.
Add the flour in three additions, alternating with the sour cream. Start and finish with the flour.
Add about half the batter to the prepared pan and sprinkle a few handfuls of streusel evenly over the top. Dollop the remaining batter evenly over the top of the streusel and use a spatula to smooth out the batter before sprinkling the remaining streusel on top.
Bake for 45-55 minutes or until a skewer inserted in the center comes out clean. Let cool in pan for 10-15 minutes before removing to a wire rack to cool completely.
Notes
Adapted from Edd Kimber's coffee cake from One Tin Bakes.Option 1: For a more subtle, spiced coffee cake that leans slightly fluffier and drier (meaning it pairs exceptionally well with coffee), use 1/4 cup of molasses and the lower amount of spices. Option 2: For a more molasses-forward cake with a vibrant, moist, slightly denser crumb, increase the molasses to 1/2 cup and use the higher amount of spices.