Almond Coffee Cake Recipe
Crunchy sprinkles, moist and soft dough refined by coffee
A great moist and tender Almond Coffee Cake – Sweet but not too sweet with a lot of flavor and perfect for Coffee and Almond lovers.
The following recipe is a simple cake, but one can enjoy it exquisitely with every meal. Everyone loves sprinkles, right?
Our almond coffee cake recipe contains a certain coffee kick and is at the same time tender and delicious. The almond tree, as well as the cherry tree contain antioxidants and minerals. Almonds are not strictly nuts, but so-called stone fruits. Now that you have learned something new, you can sit and enjoy a nice cup of coffee and our almond coffee cake.
Fun-Fact: Cinnamon has perseverance – the aromatic rods are kept cool and dry for several years.
Total time: 1h 10min
Prep time: 20min; Cook time: 50min
Servings: 7 servings
➊ Preheat the oven to 150 ° C. Brim the edge and the bottom of a container to a 20 cm diameter and place the baking paper. Pour the sprinkles in a bowl, mix the flour with the sugar, then the butter until the mixture resembles coarse breadcrumbs. Put aside.
➋ Using an electric mixer, stir the butter with the sugar in a large bowl, until it becomes light yellow and creamy. Beat the eggs in small portions until they are completely mixed adding the butter-sugar mixture. Add the mandibleness and stir thoroughly. Now add the ground almonds and then half of the espresso. Brush the flour with the baking powder. Finally, add the remaining espresso.
➌ Fill the baking pan with the dough and smooth it out with a spatula. Spread the sprinkle covering evenly on the surface. Let it bake in the oven for 50-60 minutes until the cake develops an appetizing golden brown color and verify if it does not stick in the middle after being taken out of the oven. Let it cool briefly, then lift out of the mold, remove the baking paper and place it on a grate. Sprinkle the whole cooled cake with powdered sugar and slice it into pieces for serving.
Tip: sour cream for this cake is better than sweet cream.
Servings: 7 servings
- 170g butter
- 170g sugar
- 3 eggs (size M, slightly whisked)
- 1 tsp Mandeles
- 100g ground almonds
- 4 tbsp Almond Espresso – Soffio Mandorla (cooled)
- 100g wheat flour
- 1 slightly heaped tsp baking powder
- Powdered sugar for topping