Rachel Haasbreakfast, comfort, almond, nuts, coffee, coffee cake, loveComment

ALMOND COFFEE CAKES

Rachel Haasbreakfast, comfort, almond, nuts, coffee, coffee cake, loveComment
ALMOND COFFEE CAKES
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Welcome Back!

Oh how it has been a while since I dove into the swimming pool of recipe ideas washing over my brain, but here I am. Although my behavior has been sporadic like the weather of the winter of 2019, I am here. Not baring apologies for the sins I have committed of going back on pinkie promises of more posting. Life happens in waves and buried in those currents is so much under the surface. The twenties are all about gaining self knowledge about oneself. The most liberating feelings lie within that intellectual gain. I am here and happy and thriving. I am the ocean kissing the shore finding a new path of love everyday.

Anyways, here is a recipe for delicious, comfort just like old times.

Almond Coffee Tea Cakes

Makes 6 tea cakes

INGREDIENTS

| Topping |

  • 1/2 cup of almond flour

  • 1/4 teaspoon of sea salt

  • 1/4 cup of sugar or vanilla sugar

  • 1/2 cup of crushed, sliced almonds

  • 1/2 teaspoon of ground cinnamon

  • 1/2 teaspoon of ground ginger

| Cakes |

  • 1/4 cup of unsalted, softened butter

  • 1/2 cup of brown sugar

  • 1 organic, brown egg

  • 1/2 cup of All Purpose flour

  • 1/2 cup of Almond flour

  • 1/2 teaspoon of baking soda

  • 3/4 teaspoon of baking baking powder

  • 1/4 teaspoon of French grey sea salt

  • 1/4 cup of sour cream

  • 1 teaspoon of vanilla extract

  • 1 teaspoon of ground cinnamon

  • 1/4 teaspoon of ground nutmeg

  • 1/4 teaspoon of ground ginger

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STEPS

  1. Preheat oven to 350’F.

  2. Cream butter for 3 to 5 minutes until softened and whipped. Add in brown sugar and continue to beat for another 3 to 5 minutes until fluffy.

  3. Add in the egg and combine until fully mixed.

  4. Sift together flours, baking soda, baking powder, and salt. Add this to the liquid mixture and mix just until the batter starts to come together.

  5. Finally, add in the sour cream, vanilla, cinnamon, ginger, and nutmeg. The batter will be thick.

  6. In mini loaf pans, scoop batter until the pans are two thirds of the way full.

  7. In the same bowl form the batter, mix together the topping ingredients.

  8. Spoon 2 to 3 tablespoons of topping onto the cakes.

  9. Place pans in the oven and allow to bake for 15 to 20 minutes until a cake tester or toothpick can come out clean.

  10. Enjoy, perhaps with a cup of coffee!

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