Ingredients: |
Ingredients: CRUMBLE:
51/2 tbsp unsalted butter
1/2 Cup all-purpose flour
1/2 cup almond meal
4 1/2 tbsp sugar
1/2 tsp kosher salt
STREUSEL
1 cup walnuts, toasted
3 tbsp sugar
1/2 tsp cinnamon
CAKE
1 1/2 cups unsalted butter, cubed at room temperature
1 3/4 cups + 2 tbsp sugar
1 1/2 tsp kosher salt
1 tbsp + 1 tsp vanilla extract
3 eggs
2 1/2 cups all-purpose flour
1/2 cup almond flour
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 cups sour cream
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Directions: |
Directions:1) To make the crumble: In a bowl, combine the butter, all-purpose flour, almond meal, sugar, and salt and rub together between your fingertips until everything is moistened, but a few little bits of butter remain. Refrigerate until needed.
2) To make the streusel: In a food processor, combine the walnuts, sugar, and cinnamon and pulse until the walnuts are ground but not becoming a paste. Set aside.
3) To make the cake: Position a rack in the middle of your oven and preheat to 350. Line and grease a 10 inch round cake pan or springform pan.
4) In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the all-purpose flour, almond flour, baking powder, baking soda, and sour cream. Mix cautiously, just until incorporated. Do not overmix!
5) Scoop half of the batter into the prepared pan and smooth it with damp fingertips in a small offset spatula. Sprinkle evenly with the streusel. Top with the rest of the batter, coaxing it into covering the streusel layer. Top with the crumble. (At this point, the assembled cake can be refrigerated for up to 2 days.) Bake for 1 hour and 10 minutes, or until a cake tester comes out clean (a little longer if coming from the refrigerator). Allow to cool for about 15 minutes in the pan.
6) Please a flat plate on top of the cake and pan. Carefully invert the cake onto the place by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving place on the bottom of the cake and turn the cake right-side up onto the plate. |
This recipe for Huckleberry Old-Fashioned Coffee Cake is from