Chestnut Coffee Cake

1. 1

   Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.

2. 2

   Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.

3. 3

   Preheat oven to 350u00b0. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.

4. 4

   Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.

5. 5

   Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.

No additional tips available.