Almond Streusel Coffee Cake

Almond Streusel Coffee Cake

“Why is it called a coffee cake if there is no coffee in the cake?” I asked Jacob one evening.

“I think it’s a cake you should have with a coffee,” he answered.

Then, there was a pause. “Actually I have no idea,” he admitted.

A quick search of the web would prove his instincts right. Just like we call “tea cakes”, the goodies we serve with tea, a coffee cake is known to be spiced with cinnamon or other spices and serve with coffee. It is as simple as that.

This weekend I got busy baking, taking advantage of the long weekend. This coffee cake was probably the highlight of my time at home. Inspired by a recipe I found in one of Martha Stewart’s books, I adapted it to fit with what I like in a coffee cake (which is almonds, always more almonds).

It was delicious. Definitively something I will do again in our kitchen. And, as I would find out, the perfect partner for a fresh cup of delicious coffee.

Almond Streusel Coffee Cake

For the streusel, you will need:
1 cup of unsalted butter
¼ cup of marzipan
1 ¾ cups of flour
¾ cup of brown sugar
1 teaspoon of cinnamon
½ cup of sliced almonds
A pinch of salt

For the streusel center, you will need:
¼ cup of brown sugar
¼ teaspoon of cinnamon
½ cup of sliced almonds

For the cake, you will need:
2 cups of flour
1 ¼ teaspoons of baking powder
½ teaspoon of baking soda
A pinch of salt
½ cup of butter
1 cup of sugar
2 eggs
2 teaspoons of vanilla
1 cup of sour cream

For the glaze, you will need:
1 cup of icing sugar
2 tablespoons of milk

Make the streusel:
Mix the flour with the brown sugar, cinnamon and salt. Grate the cold butter in the bowl, followed by the marzipan. Add sliced almonds. Mix with your hands until you get crumbles. Set aside.

Make the streusel center:
Mix all the ingredients. Set aside.

Make the cake:
Sift the flour with baking powder, baking soda and salt.

In another bowl, beat the butter with the sugar until fluffy. Add the eggs, one at a time, then the vanilla.

Add the dry ingredients in 3 batches, alternating with the sour cream in two batches. Mix well.

Spread half of the batter into a buttered 9-inch tube pan with a removable bottom.

Spread the streusel center.

Add the rest of the batter. Top with the streusel.

Bake at 350 for about 55 minutes. Let it cool completely before drizzling with the glaze.

Glaze: mix the icing sugar with milk. Drizzle on top of the cold cake and enjoy!

Almond Streusel Coffee Cake

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