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.
Ingredients
Coffee Cake:
- 1⅓ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- ⅔ cup milk
- ¼ cup butter, melted
- 1 egg
- 1 teaspoon almond extract
- 1 ¾ cups chopped California Prunes
Topping:
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, softened
- 2 tablespoons chopped almonds
Directions
Heat oven to 400°F.
Combine sugar, flour, cardamom, and nutmeg in a small bowl.
Add butter and mix with a fork until the mixture resembles coarse crumbs. Stir in almonds. Set aside.
Combine flour, sugar, baking powder, salt, cardamom, and nutmeg in a large bowl. Set aside.
In a small bowl, whisk together milk, butter, egg, and almond extract.
Add to dry ingredients, mixing just until moistened. Stir in prunes.
Pour batter into a greased and floured 9-inch 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.
Serve coffee cake warm!