If you can find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).
Ingredients
Makes 8 servings
Streusel:
Chestnut filling:
Cake:
Streusel:
Step 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.
Chestnut filling:
Step 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.
Cake:
Step 3
Preheat oven to 350°. 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.
Step 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.
Step 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.
Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
Leave a Review
Reviews (4)
Back to TopI made this to use up extra chestnuts from the holidays, although it seems you could use a different type of nut if desired. My problem with the cake was that is so heavy and dense. We ate about 1/4 of it - no one in the family liked it - and we threw the rest away. In hindsight, I wish I had weighed it because it was the heaviest cake! Also, it is not an especially sweet cake.
Anonymous
Oakland, CA
1/10/2015
Great recipe!!! I made it exactly as written in the recipe - as I always do the first time I test a recipe. The cake is moist and not too sweet. I grind blanched almond with the amount of sugar called for in the recipe for the strudel. and after shilling the strudel, I broke it up with a folk to make sure that it did not go on top of the cake in big clumps. The cake turned out perfectly. The best part is that the cake recipe itself is very good that it can be used as a base recipe to make other coffee cakes - just let your imagination take you. A definite keeper!!!
etrspierce
Torrance, California
9/10/2014
delish
cinnamonsugar145
9/10/2014
just tried it.................... love it! :)
cinnamonsugar145
9/10/2014