Lemon-Lavender Coffee Cake
Submitted by: chefmoni3
A sour cream batter made with almond flour and flavored with lavender and lemon, is layered with a streusel mixture of almonds and cinnamon.
Ingredients
- CAKE
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lavender buds, crushed
- 1 1/2 cups sugar
- 1 cup butter, soft
- 2 eggs
- 1 teaspoon vanilla
- 1 Tablespoon lemon zest
- Juice of 1 lemon
- 1 cup sour cream
- STREUSEL
- 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup toasted almonds, chopped
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Method
Preheat the oven to 350 degrees. Butter and sugar a 9-inch round cake pan. Stir together the flour, almond flour, baking powder, baking soda, salt and lavender in a large bowl. Cream butter and sugar in a separate bowl until light and fluffy. Beat in eggs 1 at a time until combined. Mix in vanilla extract, lemon zest and lemon juice. Starting with the dry mixture, mix into the batter in 3 additions alternation with the sour cream, beating at low speed just until combined. To make the streusel, combine all ingredients in a large bowl and blend with hands until combined and moistened. Divide the batter into 2 equal portions. Put one half into the baking pan, top with half of the streusel, then pour the remaining batter on top of the streusel. Sprinkle the remaining streusel on top. Bake in the preheated oven for 40-45 minutes, until risen and streusel is crisp and golden brown.
Notes: Serve this lucious coffeecake with lemon slices poached in simple syrup. Lemon slices: 1 cup water; 1 cup sugar; 1/2 teaspoon lavender buds, crushed; 2 lemons, sliced very thin. Bring water and sugar to a boil, add lavender and pour over lemon slices. Let cool to room temperature, strain and serve the lemon slices with the cake.
Number of Servings: 8
Submitted by: chefmoni3 ( See all of chefmoni3 Recipes )



