Imagine sinking your fork into a slice of heavenly coffee cake that transports your taste buds to a citrusy, nutty paradise. This Sweet Orange and Toasted Almond Coffee Cake isn't just another dessert—it's a culinary experience that combines the bright, zesty notes of fresh orange with the rich, toasty crunch of almonds. Perfect for lazy weekend mornings, elegant brunches, or that mid-afternoon coffee break when you need something extraordinary to lift your spirits.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup toasted almonds, chopped
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are evenly mixed.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Mix in the sour cream, orange juice, and orange zest until well combined. The mixture should be smooth and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chopped toasted almonds using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar for a beautiful presentation before serving.
- Slice the cake into 8 servings and enjoy your Sweet Orange and Toasted Almond Coffee Cake with a cup of coffee or tea!
Tips
- Toast your almonds beforehand to enhance their nutty flavor. Spread them on a baking sheet and toast in the oven at 350°F for 8-10 minutes, stirring occasionally.
- Use room temperature butter and eggs for smoother mixing and better cake texture. Take them out of the refrigerator 30-60 minutes before baking.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender and light.
- Use fresh orange zest for the most vibrant citrus flavor. Avoid the white pith, which can taste bitter.
- Check the cake's doneness by inserting a toothpick—if it comes out clean or with just a few moist crumbs, it's perfect.
- Let the cake cool completely before dusting with powdered sugar to prevent it from absorbing the sugar.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
