Description
Indulge in the rich, moist texture of our Buttery Cinnamon Streusel Coffee Cake, perfectly balanced with a cinnamon-spiced streusel topping that adds a delightful crunch. This coffee cake is a comforting treat ideal for breakfast or afternoon snack, featuring almond flour and extracts for a subtle nutty flavor and enhanced aroma.
Ingredients
Scale
Cake Batter
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 1/3 cup fine almond flour
- 1/4 tsp pure almond extract
- 2/3 cup whole milk, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened (room temperature)
- 1 1/2 cups all-purpose flour (King Arthur recommended)
- 1 1/2 tsp baking powder
- 3 tbsp sunflower oil
- 1/4 tsp salt
Streusel Topping
- 2 tsp ground cinnamon (freshly ground preferred)
- 2/3 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 3 1/2 tbsp unsalted butter, melted and cooled
- 1/4 tsp salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients for cake: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, almond flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs and extracts: Add the egg, vanilla extract, and almond extract to the butter mixture, beating until fully incorporated.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and milk to the wet ingredients in three additions, beginning and ending with the flour mixture. Mix until just combined, taking care not to overmix.
- Prepare streusel topping: In a separate bowl, mix together the 2/3 cup all-purpose flour, brown sugar, cinnamon, and salt. Drizzle the melted and cooled butter over the dry ingredients and use a fork or pastry cutter to blend until crumbly and streusel-like.
- Assemble cake: Pour the cake batter into the prepared pan and spread evenly. Sprinkle the streusel topping generously over the batter.
- Bake the cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the streusel topping is golden and crisp.
- Cool and serve: Allow the coffee cake to cool in the pan on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature alongside your favorite coffee or tea.
Notes
- Use room temperature ingredients for better batter consistency and rise.
- Freshly ground cinnamon enhances the flavor of the streusel topping.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute whole milk with buttermilk for a tangier flavor and tender crumb.
- For gluten-free options, substitute all-purpose flour with a gluten-free baking blend suitable for cakes.
