Almond Crunch Coffee Cake

Almond Crunch Coffee Cake

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Ingredients

• Nonstick Spray
• 1 stick of unsalted butter, softened
• 1/2 cup of sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/8 of a teaspoon of almond extract
• 1 1/2 cups of all purpose flour
• 1/2 teaspoon of kosher salt
• 1/8 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/4 teaspoon of cinnamon
• 1/2 cup of buttermilk
For the Topping:
• 2 tablespoons of light brown sugar, packed
• 1/2 cup of slivered almonds, chopped
• 1/2 teaspoon of cinnamon

Instructions

1. Preheat the oven to 350 degrees F.
2. Lightly spray an 8x8 pan with the nonstick spray and set aside.
3. In the bowl of a stand mixer, add the butter, beat on high until light and fluffy.
4. Slowly add the sugar to the mixture and beat for another few minutes.
5. Add the eggs once at a time and follow with the vanilla and almond extracts.
6. Beat for another 3 minutes or so.
7. In another large bowl, mix the flour, salt, baking soda, baking powder, and cinnamon.
8. To the mixer bowl, slowly alternate the flour mixture and the buttermilk and make sure everything is mixed thoroughly.
9. Add the batter to the baking pan and spread evenly with a spatula.
10. In a small bowl, mix the brown sugar, the almonds and the cinnamon.
11. Top the batter with the topping mixture and bake for about 25 - 30 minutes, until a knife inserted in the center comes out clean.
12. Let cool for a few minutes and serve.