Imagine a warm, buttery cake that fills your kitchen with an irresistible aroma of cinnamon and toasted almonds. This Coffee Cake with Almond Streusel Topping isn't just a dessert—it's a morning revelation that transforms ordinary breakfasts into extraordinary culinary experiences. Whether you're a baking novice or a seasoned home chef, this recipe promises to deliver a mouthwatering treat that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure thorough incorporation.
- Gradually mix in the sour cream, stirring until the batter is smooth and well combined.
- Slowly fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, which can result in a dense cake.
- For the streusel topping, combine sliced almonds, brown sugar, and ground cinnamon in a small bowl. Mix thoroughly.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the almond streusel topping evenly across the surface of the cake batter.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes before slicing and serving.
- Serve warm or at room temperature. The cake can be stored at room temperature, covered, for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Even Streusel Distribution: Use your fingers to sprinkle the almond streusel topping evenly, ensuring every bite has a delightful crunch.
- Toothpick Test: Always check cake doneness by inserting a toothpick in the center. If it comes out clean, your cake is perfectly baked.
- Cooling is Key: Let the cake cool in the pan for 15-20 minutes before cutting to help it set and prevent crumbling.
- Storage Hack: To keep the cake moist, store it in an airtight container at room temperature, and it will stay fresh for up to 3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 65mg
