Ginger & Marcona Almond Coffee Cake

Ginger & Marcona Almond Coffee Cake
Photo by Scott Phillips

Ingredients

  • ¾ tsp. table salt
  • 11-¼ oz. (3 cups) sifted cake flour
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • 1-½ tsp. baking powder
  • 3 Tbs. light brown sugar
  • ¼ tsp. baking powder
  • + 16 more ingredients
    • 2 Tbs. light brown sugar
    • 2 Tbs. granulated sugar
    • 1 tsp. baking soda
    • 2 oz. (4 Tbs.) unsalted butter
    • 3 oz. (2/3 cup) all-purpose flour
    • 1/8 tsp. freshly ground nutmeg
    • ¾ cup coarsely chopped salted Marcona almonds
    • ½ cup very finely chopped crystallized ginger
    • 1 Tbs. softened unsalted butter
    • 16 oz. (2 cups) sour cream
    • 3 Tbs. granulated sugar
    • 11-½ oz. (1-2/3 cups) superfine sugar
    • 10 oz. (1-¼ cups) unsalted butter, slightly softened
    • ¼ cup coarsely chopped salted Marcona almonds
    • ¼ tsp. table salt
    • ½ tsp. ground ginger

Position a rack in the center of the oven and heat the oven to 350°F (325°F if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.

View full recipe at Fine Cooking

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