Almond and cinnamon coffee cake

It's been such strange weather in the last week. On Friday it was sunny and really quite warm but Brisbanites awoke on Saturday to grey skies, rain and a dropping temperature. Sunday brought sun and yesterday was positively warm but today is back to grey and chilly. My  aunt arrived from Spain on Saturday, the rainy, cold day and mum had asked me to make a cake for after lunch. I wasn't really sure what to make but settled on this cinnamon and almond coffee cake because my grandma was also coming to lunch and she loves cinnamon as much as I do. I served it while it was still a little warm and it was perfect for the dismal weather. The cake was dense and buttery and the perfect flavour balance. The crumble topping provided a brilliant crunch.

This recipe is relatively simple and has just a few ingredients. The technique is very similar to my cinnamon tea cake. I prepared the crumble topping earlier. All you need to do beat the butter and sugar together until they are smooth and creamy and then mix the rest of the ingredients into the mixture.

Start the cake by beating the butter and sugar together in an electric mixer until they are smooth and creamy.

Add the eggs one at a time to the butter and sugar and mix them through.

Remove the bowl from the stand and stir through half the flour.

Stir half the milk into the batter then the rest of the flour and the rest of the milk. Mix it up until everything is just combined.

Pour the batter into the tin and sprinkle the crumble mixture over the top. Bake the cake for 50 minutes in a 170C fan-forced oven. Be sure to check it before you take it out of the oven. If a cake tester or skewer comes out clean then it's done. Mine needed another 15 minutes.

When the cake is baked, leave it in the tin for another 5 minutes.

Remove the cake from the tin and transfer it to a wire rack to cool. I served the cake while it was still a little warm and it was fabulous.

Enjoy!

Recipe

Almond and cinnamon coffee cake

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Author: Claire Cameron

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Ingredients

Cake Base:

• ▢ 185 g 6.5oz butter, softened
• ▢ 1 cup caster superfine sugar
• ▢ 2 eggs
• ▢ 1 ½ cups self raising flour
• ▢ 1 cup plain AP flour
• ▢ ½ teaspoon bicarbonate of soda
• ▢ 1 ½ cup milk

For the topping:

• ▢ 90 g 3 oz butter, softened
• ▢ ¼ cup brown sugar
• ▢ ¾ cup plain AP flour
• ▢ ¼ cup roasted slivered almonds I roasted mine in a fry pan
• ▢ 2 teaspoon ground cinnamon

Instructions

• Preheat the oven to 170C (338F) fan-forced.
• Grease and line the base of a 23cm square baking tin.
• Make the crumble topping by beating the butter and sugar together until they are smooth and creamy then stir through the rest of the ingredients.
• Make the cake batter by beating the butter and sugar together until light and fluffy. Add the eggs, one at a time and mix them in. Stir in sifted flours and soda in two batches, alternating with milk.
• Spread mixture into the backing tin and then sprinkle the crumble topping over the top.
• Bake the cake for 50 minutes or until a cake tester or skewer comes out clean. My cake took 1h 5 minutes.
• Leave the baked cake in the tin for 5 minutes then transfer it to a wire rack to cool.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations