I mean, does any word in the title of this recipe NOT sound amazing?! This recipe is inspired by Bon Appétit’s Brown Butter Ginger & Sour cream Coffee Cake. However this recipe is also inspired by my 4 year old daughter. She is the reason why Nutella ended up in the cake. I wanted to make a delicious fall apple coffee cake and my daughter wanted to help. For her, no dessert is acceptable unless it includes chocolate, so she suggested adding Nutella. In the center of this cake is a delicious cinnamon-ginger sugar crumble and nutella swirl. Although this cake is slightly involved, I promise you it is worth it.
Ingredients
For the Brown Butter
- 16 oz 4 sticks unsalted butter
For the Filling & Topping
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon salt
- ½ tsp ground ginger
- ¼ tsp cinnamon
- ½ cup nutella- read directions before adding this
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¾ tsp baking soda
- 1 ¾ cups sugar
- 4 eggs
- 1 ½ cups Greek yogurt
- ½ cup milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 ½ cups small diced apples (about 1 large apple)
Instructions
For the Brown Butter
- Simmer 4 sticks of butter in a skillet over medium heat until golden brown bits form, 6–8 minutes.
- Pour into a 2-cup liquid measuring cup. You should have a total of 1 ¾ cups of brown butter.
- Let the butter cool slightly.
For the Filling & Topping
- Whisk flour, sugar, ginger, cinnamon and salt in a medium bowl.
- Stir in ¾ cup brown butter (the rest is for the cake).
- Set aside.
For the Cake
- Preheat oven to 325°. Butter or spray a Bundt pan very pan generously. Whisk flour, baking powder, salt, cinnamon, ginger, and baking soda in a medium bowl.
- Using an electric mixer, beat the remaining 1 cup brown butter and sugar in a large bowl until light and thick, about 2–3 minutes. Add egg one at a time, fully mixing before adding the next egg. Beat in Greek yogurt, milk, vanilla and almond extract. Fold in apples and then stir in flour just until fully incorporated.
- Set aside 1 cup of topping. With the remaining, place in the bottom of the greased Bundt pan, pressing down firmly. Spoon half of cake batter into the pan; smooth top. Scatter 1 cup of topping over. Drizzle with ½ cup of nutella over the filling. Spoon remaining batter over and smooth with a small spatula or back of a spoon.
- Bake until tester inserted into center of cake comes out clean, about 50 minutes (if you do not have a Bundt pan, it will take longer). Let the cake cool in pan on a wire cooling rack for 15-20 minutes. Flip over onto a plate. Finish with a drizzle of chocolate or caramel.
