Sunday, February 27, 2011

Streusel Loaded Coffee Cake

I tend to be drawn to anything with a streusel topping! Whether it be muffins, cobblers, crisps, or coffee cake! Pretty much a guarantee that I will like it if there is streusel topping. And it is likely that I will snatch the piece with the most topping! No need to skimp on such a good thing. Everything is better with a little added sugar on top, right?

As soon as I read that this recipe not only had streusel on the top, but also in the middle (kind of hard to see in the picture), I had to make it! Two layers of cinnamon and sugar goodness! The original recipe had a cup of almonds mixed in the streusel topping,but I just wasn't feeling the nuts today. So I used the streusel topping mix from my mom's recipe for coffee cake. And I just happened to have a little extra cream cheese frosting in the fridge that I drizzled over the top!

This recipe is also from the All Cakes Considered cookbook. The same cookbook where I found the recipes for Chocolate Pound Cake and Sour Cream Pound Cake. I have loved all three these recipes! And there are many more cakes in this book that I want to try!

Cinnamon Almond Coffee Cake

For the cake:
1/4 cup shortening
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup vanilla yogurt
1 teaspoon almond extract

For the streusel:
2/3 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
3 tablespoons butter

For the streusel, mix together sugar, flour, and cinnamon. Using a fork cut in the butter until mixed throughout.

Preheat oven to 350 degrees. Spray the sides and bottom of an 8 inch square baking pan with cooking spray.

With an electric mixer on medium speed, cream shortening and gradually add the sugar. Add the eggs one at a time, beating well after each addition.

In a separate bowl, dry whisk the flour and baking powder together.

Add a third of the flour mixture to the creamed mixture. Then add 1/4 cup of the yogurt. Repeat once more. And finish by adding the final third of the flour mixture.

Stir in almond extract and beat until well combined.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel topping over the batter. Layer the rest of the batter over the streusel. Sprinkle the remaining streusel over the top.

Bake for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.


  1. Looks delish! I'm love streusel too! Yum!!

  2. This looks great - I never knew the topping was the "streusel" part! :) Thanks for sharing! Found you on Mouthwatering Mondays!

  3. Streusel is always value added :) Your coffee cake looks great. Thanks for sharing the recipe.

  4. Yum, your coffee cake is everything that a coffee cake should be. Looks fantastic! I hope you'll come by and link it up to Sweets for a Saturday #7.