Cinnamon Almond Crumb Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
For the Crumb Topping
- 236.59 ml all-purpose flour
- 59.14 ml dark brown sugar
- 0 granulated sugar
- 22.18 ml ground cinnamon
- 118.29 ml unsalted butter, softened
- 2.46 ml salt
-
For the Cake Batter
- 283.49 g can almond paste
- 236.59 ml granulated sugar
- 177.44 ml butter, softened
- 4 eggs
- 78.78 ml whole milk or 78.78 ml sour cream
- 9.85 ml baking powder
- 295.73 ml all-purpose flour
- 14.79 ml vanilla
- powdered sugar (to garnish)
directions
- Preheat the oven to 350°F Grease a 10-inch tube pan. Line the bottom with a disk of parchment paper.
- For the topping, combine the flour, sugars, cinnamon, butter and salt in the bowl of a food processor fitted with the metal blade. Processes until all the ingredients are well combined. The mixture will resemble fine moist crumbs.
- For the cake batter, beat the Almond Paste with the sugar in the bowl of an electric mixer until well combined, approximately 2 minutes. Add the butter and beat until fluffy. Beat in the eggs. Scrape the bowl then stir in the milk. Fold in the baking powder, flour and vanilla.
- Spread the batter into the pan. Bake until a toothpick inserted in the center of the cake comes out dry, approximately 50 to 60 minute. Cool on a rack then unmold.
- Dust with powdered sugar before serving.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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