Almond Streusel Coffee Cake
A delicious coffee cake with the streusel topping reveled throughout.
Yield 1 (13x9-inch) coffee cake
Ingredients
- 3 cups all-purpose flour, divided
- 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
- 1/3 cup granulated sugar
- 1/2 teaspoon table salt
- 3/4 cup water
- 1/2 cup milk
- 1/4 cup butter or margarine
- 2 large eggs
TOPPING
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped slivered almonds
- 1 teaspoon ground cinnamon
- 1/4 cup butter or margarine (melted)
Instructions
- In stand mixer bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat water, milk and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs. Using a paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a stiff batter. Spread in a greased 13x9-inch pan.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
- Prepare Topping: Combine all ingredients; mix well. Sprinkle topping over batter. With back of a spoon, make random indentations in dough. Cover; let rise in warm place until doubled, about 30 minutes.
- Preheat oven to 375°F.
- Bake for 25 to 30 minutes until golden brown. Serve warm or cold.
Notes
Photo by Miss In The Kitchen.
