Almond Coffee Cake (Whole Grain)
Almonds, whole grains, and coffee cake. I’m in, are you with me?
We have this family cookbook that I make a lot of my recipes from.
It was a gift at our family reunion in 2008 to all of the family members that made it to the event.
This Almond Coffee Cake is highly rated in it. I decided to try it out but make my own additions and substitutions.
I have to agree with my family that this cake is great, even this whole grain version!
To intensify the almond flavor in this recipe, I used almond flour in the crumb topping and added slivered almonds to the top.
The almonds give a nice crunch to the otherwise spongy cake, even the whole grain addition didn’t seem to hinder the cake in any way.
Sure, it is a bit darker in color than its white flour counterpart but does the color really matter when making a recipe just a bit healthier?
I’m no longer going to pretend that I don’t love dessert. If it were socially acceptable to eat dessert all day, I’d be completely okay with that.
cake: crumb topping: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 156 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 42mg Sodium: 130mg Carbohydrates: 15g Fiber: 1g Sugar: 12g Protein: 2g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.