Almond Berry Streusel Cake

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A couple months ago, my husband and I went to Seattle with my siblings and their friend/spouse for a concert. We switched vehicles with another friend so we could all pile into one mini van and make the drive together. Of course, the plan was to head over the border a bit early so we could hit the outlets (huge fail), try Chick-Fil-A (major win) and get to our AirBnB in time to get ready and go for drinks and eats with plenty of time before the show. As we were leaving early, I wanted to pack along something we could have with our coffees in the car... a coffee cake of some sort. This recipe stems from trying some different versions until I came up with this - Almond Berry Streusel Cake.

It's very much like a coffee cake but I substituted some of the all purpose flour out for some almond flour. Not only did that give it a delicious, nutty flavour, it kept the cake unbelievably moist! This cake, if you don't eat it, will stay fresh for a few days at least. I haven't frozen it yet (as we keep eating it all) but I imagine it'll freeze beautifully because of the almond flour.

I bumped up that flavour with some almond extract, and some warm spices like cinnamon, cardamom and nutmeg, and added blueberries and rhubarb for the fruit. I've used a mix of rhubarb and different berries, just berries, even cherries, and every version has been delicious so use whatever you like! I'd be cautious with peach or pear or something with a lot of water content however, just because you don't want a wet cake.

Lastly, topping it with streusel, a crumbly blend of flour, sugar and butter, gives it a crunchy topping - a perfect contrast to the tender cake. Serve it up with hot coffee morning, noon, or night.

Be sure to tag @crushfoodandwine if you give it a try!

Enjoy!

xo

https://www.youtube.com/watch?v=VUmoPn-nHPs

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Almond Berry Streusel Cake

Serves 8-10

Ingredients

Cake

• 1 1/2 cups all purpose flour

• 1/2 cup almond flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/4 teaspoon cardamom

• 1/8 teaspoon nutmeg

• 1/2 cup butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon real vanilla extract

• 1/2 teaspoon real almond extract

• 1 cup buttermilk*

• 1 1/2 cup fruit (rhubarb, blueberries, cherries, mixed berries)

Streusel

• 2/3 cup all purpose flour

• 1/4 cup brown sugar

• 2 tablespoons granulated sugar

• 1/2 teaspoon cinnamon

• Pinch of salt

• 3 tablespoons butter, melted

*If you don't have buttermilk, combine 1 cup of milk with 1 tablespoon lemon juice and allow to sit for 10 minutes.

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9" x 5" loaf pan and set aside.

2. In a medium bowl, whisk together flour, almond flour, baking soda, baking powder and spices until thoroughly combined. Set aside.

3. In a large bowl, cream together softened butter and brown sugar until light and fluffy. Beat in eggs, vanilla and almond extract until well combined.

4. Carefully add the dry ingredients and buttermilk to the wet ingredients alternating in three additions each. Mix well after each addition but be careful not to overmix. Stir in fruit by hand until just combined and add to loaf pan.

5. In a small mixing bowl, add all dry streusel ingredients and combine with a fork. Pour melted butter over and mix until mixture in crumbly. Top the cake batter with the streusel and bake 60-75 minutes until golden brown. Enjoy!

Be sure to tag @crushfoodandwine if you try this recipe!