Brown Butter Raspberry Almond Coffee Cake

In a small saucepan over medium heat, melt 1/2 cup (113g) unsalted butter used for the cake batter. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a bowl and let cool for 10–15 minutes.

In the same saucepan, melt 4 tablespoons (56g) butter that's used for the streusel over medium heat. Cook until the butter turns golden brown and fragrant. Remove from heat.

While the brown butter is cooling. Make the almond filling by smoothing together the softened butter and powdered sugar. Then add the egg yolk, almond extract, and vanilla extract and mix till combined. Stir in the almond flour, all purpose flour and salt till there are no more streaks of flour. Placee aside to set. You can place in the fridge, but it will need to thaw on the counter for at least 5 minutes before using.

In a medium bowl combine all ingredients of the brown butter streusel ingredients and mix with a fork until crumbly clumps form. Place the streusel in the refrigerator while preparing the rest of the cake.

Preheat oven to 350°F (175°C). Line an 8-inch or 9-inch cake pan or springform pan with parchment.

To make the cake batter, In a large bowl whisk together the cooled brown butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until smooth. Add 2 whole eggs, 2 tsp vanilla extract, and 1/2 teaspoon almond extract and whisk until glossy. Stir in 1/2 cup sour cream and 3 TBSP of milk.

In a separate bowl whisk the dry ingredients, 11/2 cups flour, 1 tablespoon milk powder (optional), 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp kosher salt. Add the dry ingredients to the wet ingredients and mix just until combined. Add the raspberries that have been lightly tossed in flour and combine till evenly distributed.

Spread half of the batter evenly onto the prepared pan. Use a knife or spoon to gently spread the almond filling on top of the cake batter. Spread the rest of the cake batter, sprinkle the chilled streusel and then the almond slices.

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few crumbs, not wet batter.

Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper too continue to cool completely before slicing.

Dust the top with powdered sugar before slicing and serving.