Name: Orange & Almond Coffee Cake
Total time: 115 min
Ingredients: 1 cup superfine blanched almond flour (see Tip); 1 cup sliced almonds; 0.33 cup packed light brown sugar; 2 tablespoons tapioca starch or cornstarch; 1 tablespoon ground cinnamon; 1 teaspoon almond extract; 0.25 teaspoon kosher salt; 5 tablespoons unsalted butter, melted; 1 cup all-purpose flour; 0.5 cup extra-fine almond flour; 1 teaspoon baking powder; 0.75 teaspoon baking soda; 0.5 teaspoon kosher salt; 8 tablespoons unsalted butter (1 stick), softened; 1.25 cups granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon packed finely grated orange zest; 0.5 cup unsweetened applesauce; 0.5 cup plain yogurt

Active Time:

25 mins

Total Time:

1 hr 55 mins

Servings:

16

Nutrition Profile:

Soy-Free Vegetarian

Jump to Nutrition Facts

Jewish cuisine has mastered the art of the snacking cake. Jews hailing from Germany, Austria and Hungary shared their non-Jewish neighbors' affection for kaffeekuchen (literally "coffee cake")—cinnamon-scented, sour-cream-enriched, often streusel-topped cakes served in cafes and in homes alongside steaming cups of coffee. In the late 19th and early 20th centuries, Jewish immigrants hailing from these countries helped introduce coffee cake to America, where the idea quickly caught on. The best coffee cakes marry decadence and simple homeyness, and this version follows suit. Here, we swap the traditional sour cream for tangy yogurt, and swirl applesauce and orange zest into the batter to give the cake its ultra-plush crumb and bright, sunny flavor. A triple dose of almond flour, sliced almonds and almond extract combine to make the cake's thick streusel cap. Brew up some coffee and invite a friend or two over—this is a cake worth sharing.

Ingredients

Streusel Topping

1 cup superfine blanched almond flour (see Tip)
1 cup sliced almonds
⅓ cup packed light brown sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon ground cinnamon
1 teaspoon almond extract
¼ teaspoon kosher salt
5 tablespoons unsalted butter, melted

Cake

1 cup all-purpose flour
½ cup extra-fine almond flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), softened
1 ¼ cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon packed finely grated orange zest
½ cup unsweetened applesauce
½ cup plain yogurt

Directions

Preheat oven to 350˚F. Coat a 9-inch-square baking pan with cooking spray. Line with parchment paper, letting the paper hang over on 2 opposite sides of the pan.
To prepare topping: Whisk 1 cup almond flour, sliced almonds, brown sugar, tapioca starch (or cornstarch), cinnamon, almond extract and 1/4 teaspoon salt in a medium bowl until combined. Stir in 5 tablespoons melted butter until combined. Set aside.
To prepare cake: Whisk all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Beat butter and sugar in a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer) on medium speed until light and fluffy, 5 to 10 minutes. Add eggs, 1 at a time, scraping the bowl as needed and mixing until combined. Add vanilla and orange zest, beating to incorporate, scraping the bowl as needed.
Add half of the flour mixture; beat on low speed to incorporate. Add applesauce and yogurt; beat to incorporate. Add the remaining flour mixture; beat to incorporate.
Scrape the batter into the prepared pan and smooth the top. Crumble the topping evenly over the batter. Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 50 minutes. (If the cake is browning too quickly, loosely cover with foil.) Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the cake onto the rack and cool for 30 minutes more.

Equipment

Parchment paper

Tip

Blanched almond flour is made from almonds that have had their skins removed. It's lighter in weight and color than regular almond flour, and works better for some types of delicate baked goods. Don't substitute regular almond flour in this recipe, as it measures differently.

Nutrition Facts (per serving)

296	Calories
18g	Fat
31g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Serving Size 1 slice
Calories 296
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 2g	7%
Total Sugars 22g
Added Sugars 16g	32%
Protein 5g	10%
Total Fat 18g	23%
Saturated Fat 7g	35%
Cholesterol 49mg	16%
Vitamin A 339IU	7%
Vitamin D 5IU	1%
Vitamin E 2mg	13%
Folate 29mcg	7%
Vitamin K 1mcg	1%
Sodium 195mg	8%
Calcium 78mg	6%
Iron 1mg	6%
Magnesium 19mg	5%
Potassium 134mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.