Perfect breakfast in the late fall and winter when chestnuts are in season. Be sure to serve with some hot coffee!




1/2 Cup Almond Flour

1/4 Cup AP Flour

1/3 Cup Cane Sugar

1/4 Tsp Kosher Salt

1/4 Cup Unsalted Butter, Cold



1 Cup of Cooked Chestnuts, Coarsely Chopped

3 Tbsp Brown Sugar

2 Tbsp Water

1 Tbsp Amaretto



1 Cup Sour Cream

1 Cup Cane Sugar

1/4 Cup Amaretto

2 Cups AP Flour

1/2 Tsp Kosher Salt

1/2 Tsp Baking Soda

1 1/2 Tsp Baking Powder

1 Tsp Vanilla Extract

1/2 Tsp Almond Extract

1/2 Cup Unsalted Butter, Room Temperature

2 Eggs, Room Temperature



Preheat oven to 350 F;

In a small/ medium sized bowl, put all of the dry ingredients for the streusel together;

Break the butter for the streusel into cubes and then mix it into the dry ingredients with your hands until well combined. Place it in the fridge until you are ready to use it later;

In a small pan, cook the chestnuts with the brown sugar and water over medium heat. While continuously stirring the chestnuts, once the water has evaporated, add the amaretto. Once everything has evaporated, remove the chestnuts from the pan and allow them to cool;

In an electric mixer, beat the butter and sugar for the cake on medium speed for several minutes until creamed;

Add one egg at a time, the vanilla extract, almond extract and amaretto;

Add the sour cream;

Slow down the speed of the electric mixer and add all of the dry remaining ingredients;

Beat on high for 10 seconds to thoroughly mix the ingredients;

Grease or spray a 9 or 10 inch pan ( 3 inches high preferable);

Add half of the cake batter, which should be thick, with a spatula to the pan and spread it out;

Add a layer of all the chestnuts;

Add the remaining half of cake batter and spread of over the chestnuts with a spatula;

Cover the cake with all of the streusel topping;

Bake for 50-60 minutes, until toothpick comes out clean; and

Remove from oven and cool before removing from pan.