Maple Almond Coffee Cake
Indulge in the cozy, comforting flavors of autumn with this Maple Almond Coffee Cake, featuring a moist crumb and rich nutty notes thanks to the secret ingredient: creamy maple almond butter.
Servings
16
Prep Time
15 minutes
Cook Time
35 minutes
Author:
Sara Haas, RDN, LDN
The secret this coffee cake's incredible flavor and texture lies in using creamy maple almond butter, both in the batter and in the streusel topping. This easy-to-make cake is the perfect treat for breakfast, brunch, or an afternoon coffee break.
Ingredients
- ½ cup (107g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup (30g) all-purpose flour
- 2 tablespoons (28g) unsalted butter, melted
-
2 tablespoons Once Again Maple Almond Butter, room temperature
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup vegetable oil
- ¼ cup unsalted butter, room temperature
- ¼ cup maple syrup
- ½ cup (107g) light brown sugar
- 2 large eggs
- 1 cup sour cream, room temperature
-
¼ cup Once Again Maple Almond Butter, room temperature
For the streusel
For the coffee cake
Directions
Preheat oven to 350°F. Grease an 8x8-inch baking pan and line with parchment.
Combine the streusel ingredients in a medium bowl, stirring with a fork until crumbly. Set aside.
Whisk the flour, baking powder, baking soda and salt together in a separate medium bowl.
Beat the oil, butter, maple syrup and brown sugar together in a large bowl. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and sour cream alternately, beating well after each addition.
Pour half of the batter into the prepared pan, then top with half of the streusel. Add small dollops of Maple Almond Butter over then cover with remaining batter and streusel.
Bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.
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