Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 12 servings
Ingredients
- ¼ cup butter, softened
- ⅔ cup sugar
- 2 eggs + 3 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅓ cup sour cream
- 2 cups Blue Diamond Almond Flour
- ¼ cup Blue Diamond gluten-free flour blend (see recipe here)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Almond Oat Streusel:
- ½ cup brown sugar
- ½ cup old fashioned oats
- ¼ cup butter, softened
- 1 teaspoon cinnamon
- ½ cup sliced almonds
Directions
Preheat oven to 350°F.
- Butter a 9-inch square baking pan.
- Beat sugar and butter in a large bowl until fluffy.
- Add eggs and extracts and beat until well mixed. Stir in sour cream.
- Stir in almond flour, gluten-free flour blend, baking powder, baking soda and salt.
- Stir together all streusel ingredients in a medium bowl.
- Spread half the coffee cake batter evenly onto the bottom of prepared pan. Sprinkle with half the streusel. Repeat layers.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean, tenting with foil if surface browns too quickly. Let cool completely then cut into squares.
