This Almond Crumb Coffee Cake is a delicious treat that is sure to satisfy your sweet tooth. The combination of almond flavoring and the crumbly topping make this coffee cake truly irresistible. Whether you enjoy it for breakfast, as a snack, or for dessert, this recipe is sure to become a favorite in your household.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon almond extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the sour cream, milk, eggs, and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter into the prepared cake pan and spread it evenly.
- Prepare the crumb topping by combining 1/2 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 cup unsalted butter. Mix until crumbly and sprinkle evenly over the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the coffee cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This Almond Crumb Coffee Cake is best served warm, and it pairs perfectly with a cup of hot coffee or tea. The crumbly topping adds a nice texture to the soft and moist cake. The almond flavoring adds a subtle and delicious nutty taste that complements the sweetness of the cake.
Preparation Time: 15 minutes
Servings:
This recipe makes 8 servings.
Nutrition Facts:
Calories per serving: 320
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 200mg
Total Carbohydrate: 48g
Dietary Fiber: 1g
Sugars: 27g
Protein: 5g
Tips:
- For an extra burst of flavor, you can add a handful of sliced almonds to the crumb topping before baking.
- This coffee cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.
- If you don’t have almond extract, you can use vanilla extract as a substitute.
FAQs:
Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour. The texture and taste may differ slightly.
Q: Can I use yogurt instead of sour cream?
A: Yes, plain yogurt can be used as a substitute for sour cream in this recipe. The texture may be slightly different, but the taste will still be delicious.
This Almond Crumb Coffee Cake is a delightful treat that is sure to impress your family and friends. With its soft and moist texture, sweet almond flavor, and crumbly topping, it’s impossible to resist. Enjoy a slice with a hot cup of coffee or tea for the perfect morning or afternoon indulgence.
