Orange & Almond Coffee Cake
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
Instructions
- 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.
