Print

Almond Streusel Coffee Cake with Nutty Crum Topping

Print Recipe

Indulge in the ultimate breakfast treat with this Almond Streusel Coffee Cake, featuring a moist cake base and two delightful toppings. Perfect for pairing with your afternoon coffee, this cake is a delicious blend of textures and flavors.

Ingredients

  • All-Purpose Flour
  • Granulated Sugar
  • Brown Sugar
  • Unsalted Butter
  • Large Eggs
  • Sour Cream (or Full-Fat Greek Yogurt)
  • Vanilla Extract
  • Baking Powder
  • Baking Soda
  • Salt
  • Almond Extract
  • Brown Sugar
  • Ground Cinnamon
  • Cold Unsalted Butter
  • Sliced or Slivered Almonds
  • Dark Brown Sugar
  • Cold Unsalted Butter
  • Mixed Chopped Nuts (Pecans, Walnuts, or Hazelnuts)
  • Nutty Crum Essence (or substitute)
  • A Pinch of Salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed unsalted butter. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the sliced or slivered almonds. Set aside.
  3. In a separate bowl, combine the flour, dark brown sugar, and a pinch of salt for the Nutty Crum Essence Topping. Add the cold, cubed unsalted butter. Cut the butter into the dry ingredients until coarse crumbs form. Stir in the finely chopped mixed nuts and the Nutty Crum Essence. Mix gently until well combined and the mixture is fragrant and crumbly. Set this unique topping aside.
  4. In a large bowl, using an electric mixer, cream together the room temperature unsalted butter and both granulated sugar and brown sugar until light and fluffy, about 3-5 minutes.
  5. Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
  6. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Next, add the sour cream (or Greek yogurt) and mix until just incorporated. Finally, add the remaining dry ingredients, mixing only until no dry streaks remain.
  7. Pour about half of the cake batter into your prepared baking pan and spread it evenly. Sprinkle about half of the prepared Almond Streusel Swirl generously over the batter. Carefully spoon the remaining cake batter over the streusel layer, spreading it gently to cover.
  8. Evenly sprinkle the remaining Almond Streusel Swirl over the top of the cake batter. Finally, scatter the entire Nutty Crum Essence Topping over everything and gently press it down lightly with your hand.
  9. Place the pan in the preheated oven and bake for 45-60 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached.
  10. Remove the coffee cake from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes before attempting to slice.

Nutrition

Keywords: Ensure all ingredients are at room temperature for the best results. Don't overmix the batter to maintain a tender texture. Feel free to customize the nuts used in the toppings.

Find it online: https://crumella.com/almond-streusel-coffee-cake-with-nutty-crumb-topping/