Category: Baking

Yield: 1 coffee cake

Ingredients:

Coffee Cake Ingredients

• 70 g unsalted butter, room temperature
• 70 g neutral oil such as canola
• 200 g granulated sugar
• 4.8 g fine sea salt
• 150 g eggs, room temperature
• 8 g vanilla extract
• 270 g all-purpose flour
• 9.6 g baking powder
• 2.4 g baking soda
• 226 g sour cream

 

Streusel Ingredients

• 60 g Once Again Almond Butter, unsweetened, lightly toasted
• 15 g maple syrup
• 100 g granulated sugar
• 2 g ground cinnamon
• 15 g all-purpose flour
• 60 g toasted, chopped almonds

 

Glaze Ingredients

• 85 g powdered sugar
• 18-20 g milk
• 2 g vanilla extract

Directions:

Prepare the Streusel: Combine streusel ingredients until thoroughly mixed; set aside.

Make the Cake Batter:  Beat together the butter, oil, sugar and salt until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until evenly incorporated. Separately, combine flour, baking powder and baking soda. Alternate adding the flour mixture and sour cream to the butter-egg mixture on low speed until just blended.

Bake the Cake: Grease a 12-cup bundt pan. Spoon half of the batter into the prepared pan and cover with  2/3 of the streusel. Add the remaining batter and top with the remaining streusel. Bake at 350°F for 45-55 minutes or until a cake tester inserted into the center comes out clean. Cool the cake for 15 minutes before unmolding. Let cool completely.

Make the Glaze and Finish the Cake: Combine glaze ingredients. Spoon or pipe over cooled cake.