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This is a sponsored post on behalf of Red Star Yeast.
Coffee Cake is the perfect excuse to have cake for breakfast, is it not? So I know you are going to love this Almond Streusel Coffee Cake from Red Star Yeast.
This was my first time making a coffee cake with yeast and I was surprised at how easy it was and very pleased with how delicious it tasted! It will be a recipe I make often. Just perfect for when you have overnight guests because you can make it ahead of time and it’s ready to have with your coffee in the morning.
I think this would go over well at picnics, potlucks and holidays like Mother’s Day, which is just around the corner.
This Almond Streusel Coffee Cake is light and not overly sweet. Just perfect if you ask me and I love the streusel topping with almonds.
Red Star Yeast has so many great recipes and even helpful tips and videos, be sure to check it out for all of your baking needs! Seriously good recipes that you can count on.
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.
To prepare Topping: Combine all ingredients; mix well.
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 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Disclosure: This is a sponsored post on behalf of Red Star Yeast. All opinions are my own.