Friday, November 29, 2019

Almond Coffee Cake

Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes
Baking trends and popular flavor combinations will come and go, but almond pastries are here forever, and will always be a favorite of mine.  I recently had the opportunity to try Nielsen-Massey's pure almond extract from their holiday flavors bundle, and the first thing I decided to bake with it was this Almond Coffee Cake to start our Thanksgiving week.


The coffee cake is rich with butter, cream and sour cream in the batter, and has a slightly dense, crumbly crumb that's so tender and moist.  I added both almond extract and finely chopped almonds to the batter for plenty of almond flavor, as well as a little nutmeg and cloves which enhances the almonds beautifully.

Every coffee cake should have a crumb topping, and a little pinch of salt in the topping helps round out the sweetness.

I love drizzling a sweet glaze on top of coffee cakes, and you get even more almond flavor with more of the extract in the glaze.  It's amazing what a difference a good-quality extract makes in your baked goods.  We ate the cake warm from the oven, and it was just fantastic.





Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes

Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes

Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes

Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes

Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes




As it's the day after Thanksgiving, we're very relaxed in our house today, eating turkey sandwiches, simmering bone broth on the stove, napping (everyone except me) and watching movies.  It's getting dark early this afternoon, the ground is still covered with the foot of snow that fell a few days ago and there are more snow clouds filling the sky.  I'm so thankful to have a warm home to share with the people I love.

And as full as I am of sandwiches and pie, I can't help daydreaming about all the Christmas baking I want to do now...



Although I was compensated with a bottle of Nielsen-Massey's pure almond extract, all opinions expressed in this post are my own.





Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes

Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes

Almond Coffee Cake, Almond Pastry, Almond Desserts, Winter Baking, Christmas Baking, Christmas Breakfast, Coffee Cake Recipes



Almond Coffee Cake
printable


Streusel Topping.
  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon coarse Kosher salt
  • 3 tablespoons cold, unsalted butter, diced
Coffee Cake.
  • 3/4 cup granulated sugar
  • 6 tablespoons unsalted butter, softened to room temperature
  • 3/4 cup heavy whipping cream
  • 3/4 cup full-fat sour cream
  • 2 large eggs
  • 1 1/2 teaspoons almond extract
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons corn starch
  • 1 1/8 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup raw almonds, very finely chopped
Glaze.
  • 1 cup powdered sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon almond extract

Streusel Topping.
In a small bowl, toss together the sugar, flour, salt and diced butter.  Use a pastry cutter to cut the butter in until very small pieces remain, then use your fingers to rub the butter into the mixture until moistened and crumbly.  Set aside.

Coffee Cake.
Preheat the oven to 350, and line a square 8 or 9 inch baking pan with a piece of parchment paper.
Note: because of the long bake time (almost an hour), you may find that the bottom of the cake browns quite a bit if you use a glass or ceramic pan (which conducts more heat).  A light-weight aluminum pan conducts less heat and should result in less of a browned crust at the bottom of the cake.  I used a ceramic pan, though, and didn't mind the brown crust at the bottom, so it's just a matter of preference.

With an electric mixer (either a stand mixer or hand-held will work), beat the sugar and butter on medium speed, scraping the bowl down a few times, until light and fluffy, about 4-5 minutes.  Gradually beat in the cream and beat until smooth.  Scrape down the bowl, beat in the sour cream, eggs and almond extract until smooth.

In a separate bowl, combine the flour, corn starch, baking powder, baking soda, salt, nutmeg, cloves and chopped almonds.  Add the dry ingredients to the wet and use a spatula to stir the batter together, just until moistened; the batter will be fairly thick.

Spread the batter evenly into the pan.  Sprinkle the batter with the streusel topping and bake at 350 for 55-60 minutes, until a cake tester inserted in the center of the cake comes out clean, or with moist crumbs clinging to it, but no wet batter.  Set aside on a wire rack while you make the glaze.

Glaze.
In a small bowl, whisk together the powdered sugar, cream and almond extract with a fork or whisk until a thick drizzling consistency.  Immediately drizzle over the hot cake. The glaze will start to set up quickly.

Let the cake cool for at least 30 minutes before cutting.  Serve warm.

Yields 9 servings
Recipe from Curly Girl Kitchen

1 comment :

  1. If you made this, it has to be delicious. On my Christmas rotation list! Thanks for sharing.

    ReplyDelete

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