Almond Streusel Coffee Cake
A rich and moist cake filled with almond flavor, topped with a buttery streusel for an irresistible finish.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Almond extract: 1 teaspoon
- Milk or almond milk: ½ cup
- Ground almonds almond meal: ½ cup
For the Streusel Topping:
- All-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 3 tablespoons
- Sliced almonds: ¼ cup
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square pan.
- In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In another bowl, beat butter and eggs until smooth and creamy.
- Add almond extract and milk, mixing well.
- Gradually add dry ingredients, mixing until smooth.
- Fold in ground almonds.
Make the Streusel:
- In a separate bowl, mix flour, sugar, and cinnamon.
- Add melted butter and stir until crumbly.
- Fold in sliced almonds.
Bake:
- Pour batter into the prepared pan.
- Sprinkle the streusel evenly on top.
- Bake for 40 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin E: 8%
- Magnesium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Want extra almond goodness? Add almond slivers to the batter for a crunchier texture.
- Feel free to substitute the milk with almond milk for a nuttier flavor and to keep it dairy-free.
- For a fun twist, drizzle some honey on top once the cake is cooled for a touch of sweetness.