A Tradition in Family Baking

Almond Streusel Coffeecake

5.0 from 1 reviews
Almond Streusel Coffeecake
A delicious coffeecake with the streusel topping reveled throughout.
Yield: One 13x9-inch coffeecake
  • 3 cups bread flour
  • 4½ tsp (2 packets) Red Star Active Dry Yeast
  • ⅓ cup sugar
  • ½ tsp salt
  • ¾ cup water
  • ½ cup milk
  • ¼ cup butter or margarine
  • 2 eggs

  • ½ cup sugar
  • ½ cup flour
  • ½ cup chopped slivered almonds
  • 1 tsp cinnamon
  • ¼ cup butter or margarine, melted
  1. This recipe is featured at Miss In The Kitchen.

  2. In large mixer bowl, combine 1½ cups flour, yeast, sugar and salt; mix well. In saucepan heat water, milk and butter to 120-130°F (butter does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spread in a greased 13x9-inch pan. Prepare Topping: Combine all ingredients; mix well.; sprinkle topping over dough. With back of teaspoon, make random indentations in dough. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 375°F for 25 to 30 minutes until golden brown. Serve warm or cold.

  3. You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  1. I made this recipe yesterday and it’s turned simply awesome. Thank you red star. 🙂

  2. oh goodie, some folks cannot eat baking powder, aluminum in it

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