Ginger & Marcona Almond Coffee Cake
INGREDIENTS
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1 Tbs. softened unsalted butter
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For the streusel topping:
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2 oz. (4 Tbs.) unsalted butter
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3 oz. (2/3 cup) all-purpose flour
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1/4 cup coarsely chopped salted Marcona almonds
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2 Tbs. granulated sugar
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2 Tbs. light brown sugar
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1/2 tsp. ground ginger
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1/4 tsp. baking powder
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1/4 tsp. table salt
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For the filling:
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3/4 cup coarsely chopped salted Marcona almonds
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3 Tbs. granulated sugar
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3 Tbs. light brown sugar
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1/8 tsp. freshly ground nutmeg
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1/2 cup very finely chopped crystallized ginger
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For the cake:
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11-1/4 oz. (3 cups) sifted cake flour
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1-1/2 tsp. baking powder
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1 tsp. baking soda
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3/4 tsp. table salt
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10 oz. (1-1/4 cups) unsalted butter, slightly softened
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11-1/2 oz. (1-2/3 cups) superfine sugar
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4 large eggs
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2 tsp. pure vanilla extract
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16 oz. (2 cups) sour cream
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