22 January, 2013
Clementine & Tangerine Almond Streusel Coffee Cake
I will say this again, I love mornings, I love waking up knowing that I am going to have a cup of coffee and have breakfast weather it’s cereal, pancakes, muffins, waffles, eggs and bacon, I love it all but what I love most is a really really good Coffee Cake.
I really really love my clementine & tangerine almond coffee cake, this is one of the best coffee cake I’ve had and I am not just saying that because I created this recipe. I love citrus and I don’t see any kind of citrus alot in baking so I decide to make my own and it was again amazing. I’ve gotten a huge bag of clementines last week and I had no idea what to do with them so I sat down and ponder, and ponder and ponder ( had a clementine for inspiration) and that’s when this coffee cake came up in my head. The coffee cake it self is not overly sweet, the almond meal that I added gave the coffee cake a lightness that I thought was nice and gave this cake a nice buttery almond flavor that goes well with the clementines and tangerine juice. The Topping and filling had alot of clementine zest,you can just taste it in every bite and it is truly a good way to start your day, with a slice of Clementine & Tangerine Almond Coffee Cake with a cup of fresh brewed coffee on side, anyone should want to wake up for breakfast to have this slice of heaven on a plate, I know me and my baby did.
I also made a Clementine Cream Cheese Glaze that accompanied this gorgeous cake, you don’t have to make it but just thought that it added another level of citrus goodness in the morning. It has cream cheese, you can’t go wrong with cream cheese.
So go ahead and make this for breakfast~You will not regret it~
- Streusel Topping & Filling
- 1 Cup of brown sugar
- 1/3 Cup of flour
- 3 Tablespoons of butter, melted
- 2 Teaspoons of clementine zest
- 1/2 Cup of unsalted butter, soften
- 1/2 Cup of white sugar
- 3 Eggs
- 1 Heaping teaspoon of Clementine zest
- 1 Teaspoons of vanilla extract
- 1 Teaspoon of baking powder
- 1 Teaspoon of baking soda
- 1 Cup of all purpose flour
- 1 Cup of Almond Meal
- 1/2 Teaspoon of Almond extract
- 2/3 Cups of clementine & tangerine juice( 2 cuties clementine, 1 sweet tangerine)
- Clementine Cream Cheese Glaze(Optional)
- 3 Oz of cream cheese, soften
- 1/2 Teaspoon of vanilla extract
- Zest of a cuties clementine
- 1 Cup of powdered sugar, sifted
- 2-3 Tablespoons of Clementine Juice
Preheat the oven to 350 degrees. Butter and Flour a 9 1/2 spring form pan, Set aside.
In a medium bowl combine 1/3 cup of flour, brown sugar and clementine zest and mix till combined, then add the melted butter and mix till streusel is form. Set aside.
In a Stand Mixer beat the butter and sugar together. Add the eggs one at a time and mix thoroughly, then add the vanilla extract, zest and almond extract.
In another bowl add flour, almond meal, baking powder and baking soda together and mix. add to egg mixture in batches alternating with the orange juice. Mix till its combined then spoon half of the batter in to the pan evenly, spread half of the streusel topping, then the other half of the batter. Spread the remaining Streusel topping on the top evenly. Bake for 25-35 minutes or until a toothpick is inserted in the middle and comes out clean. Cool on a wired rack for 5-10 minutes then remove the sides. Cool Completely
Clementine Cream Cheese Glaze
Beat together the cream cheese and vanilla extract together, then add the sifted powdered sugar and mix till its combined and add the clementine juice and mix to your desired consistency. Drizzle over The coffee Cake and serve.
Note: I did not drizzle the cream cheese mixture on the entire coffee cake but you can certainly can. the coffee cake will last for 5 days at room temperature, I suggest keeping it at room temperature with a cake stand and Seal. i just drizzle the glaze when I cut a slice of the coffee cake and store the cream cheese mixture in the fridge with an air tight container or in a bowl with a plastic wrap. If you find that the almond meal is to strong then cut the almond meal in half and just use more flour, you can also omit the almond extract.