Indulge yourself in a moist almond coffee cake
Looking for a sweet and delicious treat to enjoy with your coffee? Look no further than this recipe for Almond Coffee Cake with Oatmeal-Crumb Topping! This cake is the perfect balance of nutty almond flavor and classic coffee cake goodness, while the oatmeal crumb topping adds a delightful crunch to each bite.
With its versatile flavor profile, this coffee cake is suitable for a variety of occasions. Serve it as a holiday breakfast or brunch item, or bring it along to your next potluck or family gathering. Trust us – this delectable dessert is sure to please everyone’s palette.
The best part about this recipe? It’s easy to make and can be prepared with just a few simple ingredients. So why not try something new today and whip up some Almond Coffee Cake with Oatmeal-Crumb Topping? Your taste buds will thank you.
Why You’ll Love This Recipe
Picture this: a warm, freshly baked almond coffee cake with a perfectly golden oatmeal-crumb topping, a cup of your favorite coffee in hand, and the sweet aroma filling your kitchen. Sounds like heaven, doesn’t it? Well, that’s exactly what you’ll get with this recipe for Almond Coffee Cake with Oatmeal-Crumb Topping.
Firstly, this coffee cake is versatile. You can enjoy it as a breakfast treat or as an indulgent dessert. The buttery almond flavor combined with the cinnamon streusel topping and comforting oatmeal gives it a delicious balance of flavors and textures.
Secondly, this recipe is incredibly easy to make. With simple ingredients like old-fashioned oats, all-purpose flour, eggs, sugar, and soymilk – this recipe is accessible to everyone. More importantly, you can easily adjust it to suit any dietary needs by substituting ingredients with gluten-free or dairy-free alternatives.
Most importantly, though, it’s simply delicious! The nuttiness of the almond flour along with the subtle sweetness from vanilla extract and maple syrup makes for a perfect flavor combination. But don’t take my word for it – give it a try yourself and taste what everyone’s raving about!
In conclusion, you’ll love this recipe because it’s both versatile and easy to make while boasting an irresistible balance of flavors and textures. Plus, who doesn’t love waking up to enjoy a slice of freshly baked goodness? So go on – treat yourself to some homemade Almond Coffee Cake with Oatmeal-Crumb Topping.
Ingredient List
- All-purpose flour – 2 cups
- Oat flour or old-fashioned oats – 1 cup
- Almond flour – 1/2 cup
- Brown sugar – 1 1/4 cup
- Sugar – 3/4 cup + 2 tbsp
- Baking powder – 1 tsp
- Baking soda – 2 tsp
- Salt – 1 tsp
- Cinnamon and nutmeg – 2 teaspoons
- Eggs, lightly beaten – 2
- Soymilk (or any other milk of your preference) – 1/2 cup
- Coconut oil, melted and cooled – 1/2 cup
- Vanilla extract – 2 teaspoons
For the oatmeal crumb topping:
- Flour (all-purpose or oat) – 1/2 cup
- Rolled oats (old fashioned or gluten-free) – 1/2 cup
- Almonds, sliced or chopped – 1/2 cup
- Brown sugar, packed – 1/4 cup
- Cinnamon, salt, and melted butter mix together using a fork.
Optional Substitutions and Variations
- Switch the almond flour to coconut flour for a nut-free treat. However, be aware that the texture may differ.
- Use coconut sugar instead of brown sugar or white sugar.
- Add some blueberries or apple slices to make it a Blueberry Crisp or Apple Crumb Cake.
- Experiment with other types of nuts, such as hazelnuts or pecans.
Note: Be sure to use precise measurements and proper techniques when mixing your ingredients. This will ensure that your almond coffee cake comes out perfectly every time.
The Recipe How-To
Preparation
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish with coconut oil or line it with parchment paper.
Making Crumb Topping
- In a small bowl, mix together 3/4 cup (94 g) all-purpose flour, 1/2 cup (100 g) brown sugar, 1/2 cup (50 g) old fashioned oats, and 2 teaspoons cinnamon.
- Add 1/2 cup (113 g) melted butter and mix with a fork until the mixture becomes crumbly.
- Stir in 1 cup (90 g) sliced almonds and set aside.
Making the Cake
- In a large bowl, combine and whisk together 1 1/2 cups (150 g) almond flour, 3/4 cup (94 g) oat flour, 1 tsp baking powder, 1 tsp baking soda, and a pinch of salt.
- In another bowl, cream together 1/2 cup (100 g) sugar and 2 eggs until pale and fluffy.
- Add in 2 tbsp of melted coconut oil, 1/4 cup (60 ml) maple syrup, and 1 tsp of vanilla extract to the egg mixture. Combine well.
- Pour the wet ingredients into the dry ingredients mixture.
- Slowly add in 1 1/4 cups of soymilk while gently stirring batter until it becomes a smooth mixture.
Assembling the Cake
- Pour half of the wet cake batter into your prepared baking dish.
- Spread an ample amount of crumb topping over the first layer.
- Pour the remaining batter evenly into your prepared baking dish.
- Add another layer of crumb topping on top of this final layer of batter.
Baking
- Bake the cake for about 40 to 45 minutes until it springs back up when lightly touched and has turned golden brown.
- Allow the cake to cool to room temperature before serving.
Enjoy this delicious almond coffee cake oatmeal crumb recipe, perfect with your favorite cup of coffee or tea!
Substitutions and Variations
Are you looking to switch things up with this almond coffee cake? Here are some substitutions and variations that you can try out:
– Gluten-Free: To make this cake gluten-free, simply swap out the all-purpose flour for oat flour. You can also use almond flour instead of regular flour for a denser texture.
– Vegan: For a vegan version of this cake, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water), and use soymilk instead of regular milk. Coconut oil can be used instead of butter.
– Streusel Topping: This recipe calls for an oatmeal crumb topping, but you can swap it out for a classic cinnamon streusel topping by combining 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, 2 teaspoons of cinnamon, and 2 tablespoons of melted butter or coconut oil. Mix until the mixture is crumbly, then spread it over the top of the cake before baking.
– Fruit Variations: This almond coffee cake is versatile and can be paired with almost any fruit! You can add blueberries, raspberries, sliced apples, or pumpkin puree to the batter for different variations.
– Sugar Substitutes: If you prefer less sugar in your baked goods, try using coconut sugar or maple syrup instead of granulated sugar.
No matter what substitutions or variations you choose to make, this almond coffee cake is sure to be delicious. Experiment and find your perfect variation!
Serving and Pairing
Once your almond coffee cake with oatmeal-crumb topping is out of the oven and has cooled down, it’s time to think about serving and pairing. This delightful cake makes for a perfect breakfast treat, paired with something warm and comforting like a steaming cup of coffee or tea.
When it comes to topping your slice of cake, there are a variety of possibilities. From a dollop of whipped cream to a sliced fruit such as strawberries, peaches or bananas; this cake is versatile when it comes to toppings. If you want to take things up a notch, warm some maple syrup and drizzle it over the top of the cake and enjoy.
Serving this almond coffee cake at a brunch gathering would make for a delightful addition that everyone will enjoy. Don’t be surprised if people come back for seconds!
Another option is to pair the cake with yogurt and granola for a healthy twist. The sweetness from the almonds and brown sugar cinnamon in the cake complement the tanginess of the yogurt perfectly.
However you choose to serve your almond coffee cake with oatmeal-crumb topping, your taste buds will be in for an irresistible treat. Enjoy!
Make-Ahead, Storing and Reheating
If you’re planning to serve the almond coffee cake with oatmeal-crumb topping for breakfast or brunch, there are a few ways to make it ahead of time and store it. This cake recipe can be made the day before and stored in an airtight container at room temperature. You can also freeze the cake for up to a month, but be sure that it is completely cooled before freezing.
When reheating the cake, there are a few options depending on how you prefer it served. If you want to keep the crumb topping crispy, try gently reheating individual slices in the oven at 350°F for 5-10 minutes until heated through. Alternatively, you can heat a larger portion or the entire cake in the oven, covered with foil to prevent over-browning.
If you’re in a hurry, you can reheat individual slices in the microwave for 20-30 seconds on high power. However, this may result in a softer crumb topping. Lastly, if you prefer your coffee cake cold, simply remove it from the refrigerator and slice it as needed.
Overall, this almond coffee cake with oatmeal-crumb topping is incredibly versatile when it comes to storing and reheating. Whether you prepare it ahead of time or enjoy it fresh out of the oven, this coffee cake recipe is guaranteed to impress everyone at your next breakfast or brunch gathering.
Tips for Perfect Results
To achieve the best results when making this Almond Coffee Cake With Oatmeal-Crumb Topping recipe, here are a few tips to keep in mind.
Firstly, make sure to sift the dry ingredients like all-purpose flour, oat flour, baking powder, baking soda, and salt. This helps prevent lumps in the batter and ensures that the ingredients are evenly distributed.
Secondly, when forming the crumb topping, be sure not to overmix it. Use a fork to mix until there are pea-sized chunks. Overmixing can cause the topping to become too fine and will lead to a denser crumb on top of your cake.
Thirdly, don’t forget to preheat your oven! This is essential in ensuring that your cake bakes evenly and properly.
Fourthly, if you want to make this recipe gluten-free, you can substitute all-purpose flour with almond flour or oat flour. Just keep in mind that substitution may affect the texture of the cake.
Lastly, be creative with your toppings! You can add sliced almonds or chopped nuts on top of the crumb topping if you want added crunch. You can also sprinkle cinnamon or nutmeg for added flavor.
By following these simple tips, you’ll be well on your way to making a perfect Almond Coffee Cake With Oatmeal-Crumb Topping that everyone will love!
Bottom Line
In conclusion, this Almond Coffee Cake with Oatmeal-Crumb Topping recipe is a must-try for any coffee cake lover. Its combination of sweet almond and oat flavors, mixed with a delectably crunchy crumb topping, makes it a perfect choice for any breakfast or brunch menu. Whether you’re gluten-free or not, the substitutions and variations section provides plenty of flexibility to suit different dietary needs.
The recipe may seem daunting at first, but following the straightforward instructions and tips will ensure perfect results every time. Plus, this cake can be made ahead of time and stored easily for those busy mornings when you still want a homemade breakfast.
So why not stray away from classic coffee cakes and indulge in the unique and delicious flavor that is Almond Coffee Cake with Oatmeal-Crumb Topping? Your taste buds will thank you, and everyone at your table will be clamoring for more. Give it a try today – you won’t regret it!
Almond Coffee Cake With Oatmeal-Crumb Topping Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup benecol margarine spread, melted
- 2 large eggs
- 1 cup soymilk
- 1 cup sugar
- 1 teaspoon almond extract
- 3/4 cup coarsely chopped almonds
Topping
- 1/2 cup sugar
- 1/2 cup old fashioned oats
- 1 1/2 tablespoons benecol margarine spread
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350.
- Coat a 9x5-inch loaf pan with nonstick cooking spray. Set aside. In a large bowl, whisk together all-purpose flour, baking soda and salt. In a medium-size bowl, whisk together 1/2 c melted Benecol Spread, eggs, soy milk, 1 cup sugar, and almond extract. Add egg mixture to flour mixture and stir to combine. Fold in almonds. Pour batter into prepared pan.
- In small bowl, stir together 1/2 cup sugar, old fashioned oats, 1 1/2 tablespoon melted Benecol Spread and vanilla extract until crumbly. Sprinkle topping evenly over batter in pan.
- Bake at 350 for 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes, turn out onto rack to cool completely.