Apple-Studded Brown Butter Streusel Coffee Cake
"Cooking butter until it turns a rich brown color adds a nutty flavor to this addictive coffee cake. In fact, I don't think it's possible to pack in more appealing elements here: buttermilk batter, warm spices, streusel topping, the browned butter, and lots of apples. Apple Notes: The texture of this cake should be extremely tender, which is why a tender-sweet apple is important. The apples shouldn't add crunch in the cake as much as little pockets of flavor. The popular supermarket varieties, Fuji and Gala, are a great choice here. For a complete list, go to page 30. Equipment: 9-inch cake pan with removable sides..."
INGREDIENTS
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1/2 cup (115 g) firmly packed light brown sugar
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1/2 cup (72 g) all-purpose flour
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1/2 teaspoon ground cinnamon
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3 tablespoons (57 g) butter, cut into 1/2-inch cubes, plus more for greasing pan
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8 firm-sweet apple slices (see Apple Notes), unpeeled, for garnish
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10 2/3 tablespoons (2/3 cup; 151 g) salted butter
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2 cups (290 g) all-purpose flour
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1/2 cup (115 g) firmly packed light brown sugar
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1/2 cup (105 g) granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon table salt
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1 teaspoon ground cinnamon
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1/4 teaspoon freshly grated nutmeg
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1 large egg, plus 1 egg yolk
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1 cup (240 ml) buttermilk
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2 medium tender-sweet apples (about 12 ounces total; see Apple Notes), peeled, cored, and cut into 1/2-inch cubes
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