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.

This recipe makes One 13x9-inch coffeecake
Ingredients
  • 3 cups Bread Flour
  • 4½ tsp Active Dry Yeast
  • ⅓ cup Sugar
  • ½ tsp Salt
  • ¾ cup Water
  • ½ cup Milk
  • ¼ cup Butter or margarine
  • 2 Eggs


TOPPING
  • ½ cup Sugar
  • ½ cup Flour
  • ½ cup Chopped slivered almonds
  • 1 tsp Cinnamon
  • ¼ cup Butter or margarine, melted
Instructions
  1. This recipe is featured at Miss In The Kitchen.

  2. In large mixer bowl, combine 1+1/2 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; sprinkle 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. To prepare Topping: Combine all ingredients; mix well.

  4. 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.

 

2 Comments
  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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