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Photo:Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Active Time:25 minsTotal Time:1 hr 55 minsServings:16Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 55 minsServings:16
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipeJewish 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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
Jump to recipe
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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis
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.
Cook Mode(Keep screen awake)IngredientsStreusel Topping1cupsuperfine blanched almond flour (see Tip)1cupsliced almonds⅓cuppacked light brown sugar2tablespoonstapioca starch or cornstarch1tablespoonground cinnamon1teaspoonalmond extract¼teaspoonkosher salt5tablespoonsunsalted butter, meltedCake1cupall-purpose flour½cupextra-fine almond flour1teaspoonbaking powder¾teaspoonbaking soda½teaspoonkosher salt8tablespoonsunsalted butter (1 stick), softened1 ¼cupsgranulated sugar2large eggs, at room temperature1teaspoonvanilla extract1teaspoonpacked finely grated orange zest½cupunsweetened applesauce½cupplain yogurt
Cook Mode(Keep screen awake)
Ingredients
Streusel Topping
1cupsuperfine blanched almond flour (see Tip)
1cupsliced almonds
⅓cuppacked light brown sugar
2tablespoonstapioca starch or cornstarch
1tablespoonground cinnamon
1teaspoonalmond extract
¼teaspoonkosher salt
5tablespoonsunsalted butter, melted
Cake
1cupall-purpose flour
½cupextra-fine almond flour
1teaspoonbaking powder
¾teaspoonbaking soda
½teaspoonkosher salt
8tablespoonsunsalted butter (1 stick), softened
1 ¼cupsgranulated sugar
2large eggs, at room temperature
1teaspoonvanilla extract
1teaspoonpacked finely grated orange zest
½cupunsweetened applesauce
½cupplain yogurt
DirectionsPreheat 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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisTo 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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisAdd 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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisEquipmentParchment paperTipBlanched 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.Originally appeared: EatingWell.com, December 2022
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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisTo 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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisAdd 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.Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly RaibikisEquipmentParchment paperTipBlanched 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.
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.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)296Calories18gFat31gCarbs5gProtein
Nutrition Facts(per serving)
- 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.
