Almond Pecan Coffee Cake
A rich, nut-filled coffee cake featuring almonds and pecans for a decadent, crunchy texture. Perfect for breakfast or dessert.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Almond extract: 1 teaspoon
- Milk: ½ cup
- Ground almonds: ½ cup
- Chopped pecans: ½ cup
For the Topping:
- Brown sugar: ¼ cup
- Cinnamon: ½ teaspoon
- Chopped pecans: ¼ cup
- Sliced almonds: ¼ cup
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease your cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, beat butter and eggs until smooth.
- Add almond extract and milk, mixing until well combined.
- Gradually fold in dry ingredients, stirring until smooth.
- Stir in ground almonds and chopped pecans for that nutty crunch.
Make the Topping:
- In a small bowl, mix brown sugar, cinnamon, chopped pecans, and sliced almonds.
- Sprinkle the topping evenly over the cake batter.
- Bake:
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
Notes
Nutritional Information (Per Serving)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 3%
- Iron: 6%
- Vitamin E: 7%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a teaspoon of vanilla extract to the batter for extra flavor depth.
- For a richer topping, mix in some chopped dark chocolate.
- Serve with a dusting of powdered sugar for a slightly fancier look.