Easy recipe Brown Butter, Ginger, and Sour Cream Coffee Cake

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about two cups plus about two tablespoons (about four one quarter sticks or more) unsalted butterabout one one quarter cups all-purpose flourabout one cup (packed) dark brown sugarone quarter teaspoon kosher salt about one/about two cup chopped crystallized gingerUnsalted butter (for pan) about two cups all-purpose flour about three/about four cup whole wheat (Recipes by ingridients wheat) flourabout one tablespoon baking powder (Recipes by ingridients baking powder) about one teaspoon kosher salt about one teaspoon ground cinnamon about one teaspoon ground gingerabout three/about four teaspoon baking sodaabout one/about two teaspoon ground allspice about one about three/about four cups sugarabout four large eggs about one about one/about two cups sour creamabout one/about two cup whole milk (Recipes by ingridients milk) about one tablespoon vanilla (Recipes by ingridients vanilla) extractabout three/about four cup almonds with skins, coarsely choppedA nonstick about ten" tube pan with removable bottom. . Brown Butter, Ginger, and Sour Cream Coffee Cake.