There’s something comforting about coffee cake. A few ingredients, a slight sauna in the oven and *viola* you have a tried and true that is good for breakfast, lunch or just a sweet snack and always perfect with a cup of coffee.
Gathering the ingredients
No judgements for sampling the topping (or batter – not that I’m confessing or anything 😉 )
Fresh out of the oven
Now – don’t you want a bite?
- 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
- 2 tablespoons of light brown sugar, packed
- 1/2 cup of slivered almonds, chopped
- 1/2 teaspoon of cinnamon
- Preheat the oven to 350 degrees F.
- Lightly spray an 8x8 pan with the nonstick spray and set aside.
- In the bowl of a stand mixer, add the butter, beat on high until light and fluffy.
- Slowly add the sugar to the mixture and beat for another few minutes.
- Add the eggs once at a time and follow with the vanilla and almond extracts.
- Beat for another 3 minutes or so.
- In another large bowl, mix the flour, salt, baking soda, baking powder, and cinnamon.
- To the mixer bowl, slowly alternate the flour mixture and the buttermilk and make sure everything is mixed thoroughly.
- Add the batter to the baking pan and spread evenly with a spatula.
- In a small bowl, mix the brown sugar, the almonds and the cinnamon.
- Top the batter with the topping mixture and bake for about 25 - 30 minutes, until a knife inserted in the center comes out clean.
- Let cool for a few minutes and serve.