Steps In Making Orange & Almond Coffee Cake
In this orange and almond coffee cake, we swapped the traditional sour cream for tangy yoghurt and swirled applesauce and orange zest into the batter to give the cake its ultra-plush crumb and bright, sunny flavour.
A triple dose of almond flour, sliced almonds and almond extract combine to make the cake’s thick streusel cap.
Jewish cuisine has mastered the art of snacking cake. Jews hailing from Germany, Austria and Hungary shared their non-Jewish neighbours’ 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 yoghurt and swirl applesauce and orange zest into the batter to give the cake its ultra-plush crumb and bright, sunny flavour. 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
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 yoghurt
Directions
Step 1
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.
Step 2
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 of melted butter until combined. Set aside.
Step 3
To prepare the cake: Whisk all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Step 4
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, and scraping the bowl as needed.
Step 5
Add half of the flour mixture; beat on low speed to incorporate. Add applesauce and yoghurt; beat to incorporate. Add the remaining flour mixture; beat to incorporate.
Step 6
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 centre of the cake comes out clean, 40 to 50 minutes. (If the cake is browning too quickly, loosely cover it 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 colour 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
Serving Size: 1 slice
Per Serving: 296 calories; protein 5g; carbohydrates 31g; dietary fiber 2g; sugars 22g; added sugar 16g; fat 18g; saturated fat 7g; mono fat 5g; poly fat 1g; cholesterol 49mg; vitamin a iu 339IU; vitamin b3 niacin 1mg; vitamin d iu 5IU; vitamin e iu 3IU; folate 29mg; vitamin k 1mg; sodium 195mg; calcium 78mg; iron 1mg; magnesium 19mg; phosphorus 58mg; potassium 134mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 5mcg.