Almond Breakfast Cake

This cake is perfect with a cup of coffee or tea in the morning and then again in the afternoon.  I really loved it.  Although, next time I will put half of the topping in the middle of the batter so it comes out a bit a swirl cake.  There was so much topping it kept falling off which was sad because it was so yummy.  Enjoy.

Almond Breakfast Cake

Williams-Sonoma Recipe

Crumb Topping:

6 Tbsp flour

1/3 cup firmly packed brown sugar

1/4 tsp ground cinnamon

2 Tbsp butter, melted, dairy-free

1 cup sliced almonds

Cake:

2 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter, room temperature, dairy-free

1/4 lb almond paste, room temperature

1 cup sugar

2 large eggs

1 1/2 tsp vanilla extract

3/4 cup milk (I used almond milk)

Position rack in middle of oven and preheat to 350F.  Spray a 9-inch round cake pan.

To make the crumb topping, in a bowl, stir together the flour, brown sugar, and cinnamon until blended.  Add the melted butter and stir together until the mixture is evenly moistened and crumbly.  Gently stir in the almonds just until evenly distributed.  Set the bowl aside.

To make the cake, in a bowl, sift together the flour, baking powder, and salt.  Set the bowl aside.

In a large bowl, combine the butter and almond paste.  Beat on medium speed until smooth.  Add the sugar and beat until blended.  Add the eggs, vanilla, and almond extract and beat until blended, about 1 minute.  The mixture may look slightly curdled.  Add the dry ingredients in 2 batches alternately with the milk in 1 batch, beginning and ending with the dry ingredients, and mix on low speed just until blended.

Pour the batter into the prepared pan and smooth the top with a rubber spatula.  Sprinkle the crumb topped evenly over the surface.  Bake until a toothpick inserted into the center comes out clean, about 55 minutes.  Transfer to wire rack and let cool completely in the pan.  Serve at once or cover the cake with plastic wrap and store at room temperature for up to 3 days.

High Altitude

added 2 Tbsp flour

scant on the baking powder