Old-fashioned Coffee Cake

This coffee cake is so classic, it is simply spectacular!!

The bonus on the recipe is that you can assemble the whole 

cake the night before, stick it in the refrigerator and 

bake it in the morning. 

Then sit back and enjoy this warm, moist, buttery cake

with a cup of coffee, your family, your spouse, best friend, 

or house guest( or just treat yourself, on a relaxing

Saturday or Sunday morning)

This recipe makes a large 10 inch round cake, so be prepared to have leftovers

(unless of course, you are feeding a crowd).  Better yet, share some

with a neighbor, or someone who lives alone.

This cake is best when eaten the day it is made, but will last, if tightly 

wrapped, and at room temp. for 3 days.

As Always, 

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

STREUSEL

1 cup toasted walnuts

3 Tbsp. sugar

1/2 tsp. cinnamon

CRUMBLE

5 1/2 Tbsp. butter

1/2 cup flour

1/2 cup almond meal

4 1/2 Tbsp. sugar

1/2 tsp kosher salt

CAKE

1 1/2 cups butter at room temperature

1 3/4 cups + 2 Tbsp. sugar

1 1/2 tsp. kosher salt

1 Tbs + 1 tsp. vanilla extract

3 eggs

2 1/2 cups flour

1/2 cup almond flour

1 Tbsp. baking powder

1/2 tsp. baking soda

1 1/2 cups sour cream

1. To make the streusel: Place the walnuts, sugar, and cinnamon into a food processor. Pulse until the walnuts are evenly ground into small pieces. Set aside.

2. To make the crumble: Place all-purpose flour, almond meal, sugar, salt, and butter into a large mixing bowl. Use your hands to mix the ingredients until they are combined. Refrigerate until needed.

3. To make the cake: Place the sugar, salt, and butter into the bowl of a stand mixer fitted with a paddle attachment.  Blend the mixture on medium speed. Turn the mixer off once the butter becomes light and fluffy. Incorporate the vanilla and eggs, one at a time, beating well after each addition.

4. Turn off the mixer and add the all-purpose flour, almond flour, baking powder, baking soda, and sour cream. Mix on low speed until the dry ingredients are mostly incorporated, then turn the speed to medium and mix for another few seconds.

5. Butter the bottom and sides of a 10-inch cake pan or springform pan.  Line with parchment paper.  Butter the insides of the parchment paper.

6. Scoop half of the batter into the parchment paper-lined pan. With an offset spatula spread the batter evenly across the bottom of the pan. Sprinkle the streusel across the surface of the batter. Scoop the remaining dough over the streusel in the pan. Again with a spatula,  spread the dough across the surface, as evenly as possible. Sprinkle the crumble topping onto the dough.( At this point the assembled cake can be refrigerated for up to 2 days.  Bake a little longer if baking straight from the refrigerator.)

7. Bake in a 350 degree oven for 1 hour and 10 minutes. (place cake pan on a large cookie sheet to avoid any spillage in the oven) Remove the cake from the oven and allow it to cool. If using a spring form pan the cake can be removed from the pan when still slightly warm.  If using a round cake pan, wait until the cake is almost cool, to invert on a plate. Serve.

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