Almond Coffee Cake
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
3.8 out of 5 stars
(5)
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup unsalted butter (at room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup plain Greek Yogurt
- Streusel Filling and Topping:
- 1/2 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 stick cold unsalted butter
- 3/4 cup Blue Diamond Honey Roasted Almonds (chopped)
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Preparation
Step 1
Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 3
Using an stand mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract, almond extract, and Greek yogurt. Mix until well combined.
Step 4
Slowly add in the dry ingredients. Mix until just combined.
Step 5
To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Stir in 1/2 cup of the chopped almonds.
Step 6
Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel. Top with the remaining 1/4 cup chopped almonds.
Step 7
Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.
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Step 29
Note-you can replace the Greek yogurt with sour cream, if desired.
Step 30
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