Blueberry Almond Coffee Cake

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 10 minutes
• เวลารวม: 1 hour 10 minutes

ส่วนผสม

1 1/2 cups, all-purpose flour

1/2 cup almond flour (or 1/2 cup all-purpose flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup granulated white sugar

1/4 cup light brown sugar

2 large eggs, at room temperature

1 teaspoon orange zest (or lemon zest) (optional)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup almond milk (or whole milk)

3/4 cup sour cream

1 1/2 cups blueberries

1/3 cup all-purpose flour

1/4 cup sugar

3 tablespoons unsalted butter, room temperature

1/3 cup sliced almonds

1/2 cup powdered/confectioners/icing sugar

1 tablespoon fresh orange juice (or lemon juice or milk)

1/2 teaspoon vanilla extract (optional)

วิธีทำ

Mix the flours, baking powder, baking soda, and salt and set aside.

Beat the butter and sugars until light and fluffy.

Beat in the eggs, one at a time, before beating in the zest, vanilla extract, almond extract, milk, and sour cream.

Mix the flour mixture into butter mixture.

Gently mix the blueberries into the batter and pour into a greased 10 inch springform pan.

Sprinkle the crumb topping on.

Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 60 minutes.

Let cool, drizzle on the icing sugar to taste, slice and enjoy!

Mix the flour, sugar, butter and almonds until crumbs form.

Mix the powdered sugar, and vanilla extract until smooth.

ข้อมูลโภชนาการ

• แคลอรี่: Calories 354
• ไขมันทั้งหมด: Fat 18g
• ไขมันอิ่มตัว: Saturated 8g
• ไขมันทรานส์: Trans 0
• คอเลสเตอรอล: Cholesterol 67mg
• โซเดียม: Sodium 262mg
• คาร์โบไฮเดรตทั้งหมด: Carbs 44g
• ใยอาหาร: Fiber 1g
• น้ำตาลทั้งหมด: Sugars 27g
• โปรตีน: Protein 5g