Chestnut Coffee Cake

• 1/2 cup almond flour or meal
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
• 1/2 cup coarsely chopped vacuum packed or jarred roasted chestnuts
• 3 tablespoons light brown sugar, divided
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, room temperature, plus more
• 2 cups all-purpose flour, plus more
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup sugar
• 2 large eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract

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. 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. Preheat oven to 350u0b0. 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. 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. 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.

almond flour, sugar, allpurpose, kosher salt, butter, chestnuts, light brown sugar, cocoa, unsalted butter, flour, baking powder, baking soda, kosher salt, sugar, eggs, sour cream, vanilla

Taken from www.epicurious.com/recipes/food/views/chestnut-coffee-cake-51245610 (may not work)