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Almond Crumble Coffee Cake

Mom would have liked this coffeecake although she would be annoyed that I still pick the cinnamon-sugar crumbles off the top. They are too delicious to resist.    ~Margaret Dunne Gordon Johnson ~ 5/5/1923 – 9/9/1979

I Find Her…

In the Sound’s salty spray, autumn’s falling leaves, aging needlework lovingly handcrafted, my children’s sparkling eyes….I find her everywhere.

She’s there on the beach, quietly reading under the umbrella with sandwiches made and iced tea poured. Facing the Sound, waves lapping the shore, I look left and there she sits, the latest Pequot Library 7-day loaner opened in her lap with pages turning slowly and methodically.

With the gentlest breeze, her warm hand brushes past my cheek reminding me that I am loved and all is OK. Breathing life into my days and my dreams, her heart lives within me and is reborn in every aspect of my days.

Through broken heart, she persevered. Walking alone, she raised four with strength, dignity and courage. Her laughter was full and her love for us whole. Her quiet determination, elegance and gentle soul live on in those that follow.

She floats with and through me. Everything is possible.


Enjoy these early September days and remember that Everyday is a great day for baking!

ps.. Check out the ‘events’ link on the right or click on the states for September classes in New Jersey, Connecticut and Texas!


Notes from my kitchen:

  • The crumb topping can be made, covered, and refrigerated for up to 1 week or frozen up to 1 month..
  • The dry ingredients for the cake can be prepared, covered, and stowed at room temperature for up to 3 days.
  • The cake can be baked, cooled completely, covered, and stowed at room temperature for up to 1 day and leftovers are good for days.

For Your Reference: Here are The Everyday Baker  page numbers for the essential techniques you’ll be using in this recipe. Take a look in the book before you start baking.

  • For more about ingredients and equipment, see p. 5 thru 28.
  • For more about measuring and mixing dry ingredients, see p. 32 and p. 570.
  • For more about preparing cake pans, see p. 232.
  • For more about scraping the bowl and beater, see p. 289.
  • For more about folding batter, see p. 53.
  • For more about inverting a cake onto a rack, see p. 278.

Almond Crumble Coffee Cake

Serves 10 to 12.

For the crumb topping

3/4 cup (3 3/8 oz./96 g) unbleached all-purpose flour

2/3 cup (4 5/8 oz./131 g) firmly packed light or dark
 brown sugar

1 1/2 tsp. ground cinnamon

Pinch table salt

5 Tbs. (2 1/2 oz./71 g) unsalted butter, melted

1/2 cup (2 oz./ 57 g) slivered almonds

For the cake

Nonstick cooking spray or softened butter + flour, for preparing the pan

1 cup (4 1/2 oz./ 128 g) unbleached all-purpose flour

1/2 cup (2 oz. / 57 g) almond flour

1 tsp. baking powder

1/2 tsp. table salt

1/4 tsp. baking soda

6 Tbs. (3 oz./85 g) unsalted butter, softened

3/4 cup (5 1/4 oz./149 g) granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

1/4 to 1/2 tsp. pure almond extract

2/3 cup (5 1/2 oz./156 g) sour cream, at room temperature

Make the crumb topping

Put the flour, brown sugar, cinnamon, and salt in a medium bowl and mix with a fork until well blended. Add the butter and almonds and mix until well incorporated; the mixture should be crumbly. Scrape onto a plate, breaking up any large crumbles. Freeze the topping while you make the coffee cake.

Make the cake

  1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides and bottom of a 9 x 2-inch round cake pan and line the bottom with parchment. Lightly grease the parchment and lightly flour the parchment and sides of the pan.
  1. Whisk the flour, baking powder, salt and baking soda in a medium bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the sugar and continue beating on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the eggs one at a time, beating briefly after each addition. Add the vanilla and almond extract along with the last egg. Stop the machine and scrape down the bowl and beater as needed. Add about half of the flour mixture and mix on low speed until just blended. Add the sour cream and mix until just blended. Add the remaining flour mixture and, using a silicone spatula, fold until just blended.
  1. Scrape the batter into the prepared pan and, using a small offset spatula, spread evenly. Bake 15 minutes.
  1. After the cake has baked for 15 minutes, working quickly move the pan to a rack and sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 22 to 24 minutes.
  1. Move the pan to a rack and let cool for 15 to 20 minutes. Using a thin-bladed knife, run the blade between the cake and the pan until the cake loosens from the pan. Arrange a rack upside down on top of the pan and, using potholders, grip the pan and the rack and invert. Gently lift off the pan and peel away the parchment. Arrange another rack upside down on top of the cake, grip the racks, and invert so the cake is crumble side up. If any nuts or crumbles fall off, scatter them back onto the cake. Serve warm or at room temperature and use a serrated knife to cut the cake into wedges. Leftovers can be covered and stowed at room temperature for up to 4 days.
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