I did something crazy the other day. Something I would not normally do, and would in fact, typically go to great measures to avoid. But it had to be done.
See, I decided on Friday morning that I
needed wanted to make a coffee cake for breakfast over the weekend. Because we all know that “coffee cake” is just an acceptable way to eat dessert for breakfast.
Since I had no time other than my lunch break to grab the ingredients, I was forced to run to sounds-like-not-so-small-Mart to get them. Shudder. It was a madhouse. A disaster. An environment that had me wondering why people think it’s okay to shop in pajamas and houseshoes and cursing under my breath when the lady in front of me paid for her transaction with TWO. SEPARATE. CHECKS.
Seriously, who does that?
But desparate times called for desparate measures. I wanted my cake.
And you know what? It was so worth it. After trying a bit of it, my Doodlebug declared me “the best cooker in the whole world.” He also then called my husband the best cooker in the world, but I’m choosing to ignore that statement.
At any rate, this cake? So good.
First, make your streusel topping. Mix together 1/8 cup each of brown sugar and white sugar, cinnamon, chocolate chips, and cocoa roasted almonds.
Resist the urge to shovel a big spoonful of topping into your mouth. Instead, sift together your dry ingredients.
In your mixer bowl, cream together 1 stick of butter with 1/2 cup white sugar and 1/2 cup brown sugar. Add eggs one at a time, along with your almond extract. Alternate adding flour mixture and sour cream to the egg mixture, stirring until just combined.
Spread half of the mixture into a springform pan and top with half of your struesel topping. Repeat, allowing for extra chocolate chips…you know, if you’re like me and like to “sample” the product ahead of time.
Bake for 30 to 35 minutes at 350. You can also bake this in a 9×9 pan, but by using a springform pan, it comes out looking extra pretty, like this:
Yum, and like this:
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Chocolate Almond Coffee Cake (printable recipe)
Ingredients for streusel topping:
- 1/8 cup each of granulated sugar and brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chocolate roasted almonds, chopped
- 1/2 cup chocolate chips
Ingredients for cake:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons almond extract
- 1/2 cup butter, softened
- 2 eggs
- Mix together 1/8 cup each of brown sugar and white sugar, cinnamon, chocolate chips, and cocoa roasted almonds. Set aside.
- In a medium bowl, sift together your flour, baking soda, baking powder and salt.
- In your mixer bowl, cream together 1 stick of butter with 1/2 cup white sugar and 1/2 cup brown sugar. Add eggs one at a time, along with your almond extract. Alternate adding flour mixture and sour cream to the egg mixture, stirring until just combined.
- Spread half of the mixture into a springform pan and top with half of your struesel topping. Repeat.
- Bake at 350 for 30 to 35 minutes.