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
For the Coffee Cake:
- 1⅓ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder (bicarb)
- 1/2 tsp salt
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- ⅔ cup milk
- ¼ cup butter melted
- 1 egg
- 1 tsp almond extract
- 1 ¾ cups chopped California Prunes
For the Topping:
- ¼ cup sugar
- 2 TBSP all-purpose flour
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 2 TBSP butter softened
- 2 TBSP chopped almonds
Instructions
- Heat oven to 400°F (205C).
- 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 (22 cm) 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!
Notes
Dessert for breakfast? Why not. Serve with coffee for a welcoming wake up.
Nutrition
Calories: 320kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 41mgSodium: 299mgPotassium: 324mgFiber: 3gSugar: 31gVitamin A: 555IUVitamin C: 0.2mgCalcium: 104mgIron: 2mg