Cinnamon Almond Crumb Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Recipe is from American Almond Products. Ingredients:
1 cup all-purpose flour |
1/4 cup dark brown sugar |
1/4 granulated sugar |
1 1/2 tablespoons ground cinnamon |
1/2 cup unsalted butter, softened |
1/2 teaspoon salt |
1 (10 ounce) can almond paste |
1 cup granulated sugar |
3/4 cup butter, softened |
4 eggs |
1/3 cup whole milk or 1/3 cup sour cream |
2 teaspoons baking powder |
1 1/4 cups all-purpose flour |
1 tablespoon vanilla |
powdered sugar (to garnish) |
Directions:
1. Preheat the oven to 350°F Grease a 10-inch tube pan. Line the bottom with a disk of parchment paper.
2. 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.
3. 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.
4. 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.
5. Dust with powdered sugar before serving.
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