Almond Coffee Cake Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup sliced almonds

Special equipment needed:
- 9-inch round cake pan
- Electric mixer

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.

2. In a mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until everything is well combined.

6. Pour the batter into the prepared cake pan and sprinkle the sliced almonds on top.

7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings

Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 6g

Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Sliced almonds can be substituted with chopped pecans or walnuts.

Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate almond coffee cake.
- Replace the sliced almonds with fresh berries for a fruity twist.
- Add a teaspoon of cinnamon to the batter for a spiced almond coffee cake.

Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a toothpick to test the cake for doneness. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing it to prevent it from falling apart.

Storage instructions:
Store the almond coffee cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the almond coffee cake on a cake stand or platter, dusted with powdered sugar.

Garnishes:
Garnish the cake with a dollop of whipped cream and a sprinkle of sliced almonds.

Pairings:
Serve the almond coffee cake with a cup of hot coffee or tea.

Suggested side dishes:
Serve the almond coffee cake with fresh fruit or a side of yogurt for a balanced breakfast or snack.

Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.

Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.

Food history:
Coffee cake originated in Europe in the 17th century and was traditionally served with coffee or tea.

Flavor profiles:
The almond coffee cake has a nutty and slightly sweet flavor, with a soft and moist texture.

Serving suggestions:
Serve the almond coffee cake for breakfast, brunch, or as a dessert.

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Taste: Sweet, Nutty, Buttery, Almondy, Coffee