Almond Streusel Coffee Cake
Almond Streusel Coffee Cake is a yeasted coffee cake with a delicious sugar topping that is perfect for breakfast, brunch or dessert. A simple recipe that can be made ahead.Recipe from Red Star Yeast
Servings: 16 servings
Calories: 233kcal
Ingredients
- 3 Cups bread flour or all purpose
- 4 1/2 teaspoons Active Dry Yeast
- 1/3 cup sugar
- 1/2 teaspoon kosher salt
- 3/4 cup water
- 1/2 cup milk
- 1/4 cup butter
- 2 eggs
For Topping
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1/2 cup chopped almonds slivered or sliced
- 1 teaspoon ground cinnamon
- 1/4 cup butter melted
Instructions
- In large mixer bowl, combine 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.
- Spread in a greased 13x9-inch pan.
- Prepare Topping by combining flour, almonds, sugar, cinnamon and butter in a bowl. Sprinkle over dough.
- With back of teaspoon, make random indentations in dough.
- Cover; let rise in warm place until light and doubled, about 30 minutes.
- Bake at 375°F for 25 to 30 minutes until golden brown.
- Serve warm or cold.
Notes
HOW TO STORE OR FREEZE:
Store coffee cake at room temperature covered with foil or plastic wrap for up to 3 days or refrigerated up to 6 days.
To freeze, wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 3 months. Thaw at room temperature.
YEAST CONVERSION:
Instant Yeast (fast-rising) can be substituted in place of active dry yeast. Dough will rise twice as fast, about 25- 30 minutes for this recipe.
BREAD MACHINE:
For Bread Machine use 1/2 teaspoon of instant yeast or 3/4 teaspoon active dry yeast per cup of flour
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 126mg | Fiber: 2g | Sugar: 11g