Almond Streusel Cake

16 Servings

Great for breakfast or brunch. A tender cake with an almond-cinnamon crumble on top and in the middle.

Streusel:

1

cup

firmly packed brown sugar

7

ounces

200

grams

1

cup

sliced almonds

4

ounces

115

grams

¼

cup

all purpose flour (plain)

1

ounce

30

grams

3

Tbs

butter, melted

1.5

ounces

45

grams

1

tsp

cinnamon

5

ml

Cake:

½

cup

butter, softened

4

ounces

115

grams

½

cup

granulated sugar (caster)

3.5

ounces

100

grams

3

large

eggs

1

tsp

almond extract

5

ml

½

tsp

vanilla

2.5

ml

2

cups

all purpose flour (plain)

5

ounces

142

grams

1

tsp

baking powder

5

ml

1

tsp

baking soda

5

ml

⅔

cup

buttermilk

167

ml

Preheat oven to 350°F [175°C]
Grease a 9- or 10-inch (23 to 26 cm) tube pan or line the bottom of a 9x13" [23 cm x 33 cm] pan with parchment.

Streusel:

Mix together brown sugar, nuts, cinnamon and flour. Stir in the butter and mix well.

Cake:

Beat together butter and sugar until fluffy.
Add eggs, 1 at a time, beating well after each. Beat in almond and vanilla extracts.
Mix together flour, soda and powder in separate bowl.
Beat flour mixture and buttermilk into creamed mixture alternately, beginning and ending with flour.

Spoon half the batter in the prepared pan. Sprinkle half the streusel over the top. Spoon remaining batter over the streusel and top with remaining streusel.

Bake until toothpick comes out clean, 30 to 35 minutes. Transfer pan to rack to cool completely.

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