Home Recipes Almond Crumble Coffee Cake

Almond Crumble Coffee Cake

The scent of cardamom and luscious California Prunes make this coffee cake by Georgeanne Brennan a bit out of the ordinary. Vary the crunchy topping with walnuts or pecans, instead of almonds.

Featuring California Prunes

Ingredients

	Coffee Cake
160 g	all-purpose flour
115 g	sugar
2 tsp	baking powder
1/2 tsp	salt
1/4 tsp	ground cardamom
1/4 tsp	ground nutmeg
150 ml	milk
60 g	butter, melted
1	egg
1 tsp	almond extract
300 g	California prunes
	Topping
50 g	sugar
2 tbsp	all-purpose flour
1/4 tsp	ground cardamom
1/4 tsp	ground nutmeg
2 tbsp	butter, softened
2 tbsp	chopped almonds

Step 1
Heat oven to 200°C.
Step 2
Combine flour, sugar, baking powder, salt, cardamom, and nutmeg in a large bowl. Set aside.
Step 3
Combine sugar, flour, cardamom, and nutmeg in a small bowl.
Step 4
Add butter and mix with a fork until the mixture resembles coarse crumbs. Stir in almonds. Set aside.
Step 5
In a small bowl, whisk together milk, butter, egg, and almond extract.
Step 6
Add to dry ingredients, mixing just until moistened. Stir in prunes.
Step 7
Pour batter into a greased and floured 22cm square baking pan, spreading evenly. Sprinkle with topping and bake for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean.
Step 8
Serve coffee cake warm!

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Breakfast, Fruits & Vegetables, Gluten-free, Vegetarian or Vegan

Almond Crumble Coffee Cake

Ingredients

Coffee Cake

Topping

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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