Almond Buttermilk Coffee Cake Recipes

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BLUEBERRY ALMOND COFFEE CAKE



Blueberry Almond Coffee Cake image

I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert. -Brenda Carr, Houston, Texas

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
2/3 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup fresh or frozen blueberries, divided
1/2 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 252mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND COFFEE CAKE



Almond Coffee Cake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 Servings

Number Of Ingredients 11

6 tablespoons Daisy Brand Cottage Cheese
2 tablespoons almonds, sliced
2½ cups flour
1 cup sugar
6 ounces butter
1 teaspoon baking powder
¼ teaspoon salt
¾ cup Daisy Brand Sour Cream
2 eggs
1 teaspoon almond extract
1 cup softened cream cheese

Steps:

  • 1.Preheat the oven to 350°F.
  • 2.Spray a 9-inch spring form pan with nonstick cooking spray.
  • 3.Combine the flour and ¾ cup sugar in a bowl.
  • 4.Cut in the butter until the mixture resembles coarse crumbs.
  • 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
  • 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
  • 7.Add the remaining egg and beat an additional minute until blended well.
  • 8.Pour the cheese mixture over the batter in the pan.
  • 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
  • 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.

SIMPLE BUTTERMILK COFFEE CAKE



Simple Buttermilk Coffee Cake image

This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!

Provided by Amy

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 ¼ cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ cup butter, room temperature
1 cup buttermilk
2 eggs
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
  • Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 33.1 g, Cholesterol 39.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 170.8 mg, Sugar 19.6 g

ALMOND BUTTERMILK COFFEE CAKE



Almond Buttermilk Coffee Cake image

Every bite of this almond buttermilk coffee cake is so dense, fragrant, and fluffy, laced with crispy apples and loaded with a nutty topping.

Provided by crys

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h39m

Yield 10

Number Of Ingredients 19

1 ½ crispy apples - peeled, sliced into thin wedges, and halved, divided
6 tablespoons sliced almonds
3 ½ tablespoons unsalted butter
¼ cup white sugar
¼ cup light brown sugar
1 egg
2 tablespoons applesauce
1 tablespoon honey
1 cup buttermilk
¾ teaspoon almond extract
¼ teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup rolled oats
3 tablespoons butter, melted
⅓ cup light brown sugar
2 tablespoons milk
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (375 degrees C). Lightly butter an 8-inch baking pan.
  • Arrange enough apple wedges to form a single layer over the bottom and sides of the prepared pan.
  • Heat a saucepan over medium heat. Add almonds; cook and stir until toasted, 4 to 5 minutes. Remove from heat.
  • Beat 3 1/2 tablespoons butter, white sugar, and 1/4 cup brown sugar together in a bowl using an electric mixer until smooth. Add egg, applesauce, and honey; beat until smooth. Stir buttermilk, almond extract, and vanilla extract into the batter.
  • Combine flour, baking soda, and 1/2 teaspoon salt in a bowl; stir mixture into the batter. Mix until well combined. Fold in 3/4 of the remaining apple wedges. Pour batter into the prepared pan. Top with 2 tablespoons toasted almonds.
  • Bake the preheated oven for 35 minutes.
  • Heat oats in a saucepan over medium heat; cook and stir until slightly toasted, about 5 minutes.
  • Stir 3 tablespoons butter and 1/3 cup brown sugar together in a bowl until combined. Add remaining almond slices, oats, milk, and 1 pinch salt.
  • Top the cake with remaining apple slices and oat mixture. Return to the oven and continue baking until a toothpick inserted into the center of the cake comes out clean, 10 to 15 minutes more. Let cool to room temperature, at least 25 minutes.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 39.8 g, Cholesterol 39.7 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 5.3 g, Sodium 320.7 mg, Sugar 21.3 g

BLUEBERRY-ALMOND COFFEE CAKE (LOW FAT)



Blueberry-Almond Coffee Cake (Low Fat) image

I found this in Cooking Light ages ago.. it is INCREDIBLY LIGHT, bursting with blueberries and uses buttermilk instead of fat. I serve it as a dessert with a drop of whip cream. I usually use frozen berries with no problem. Perfect for smaller families and freezes well!

Provided by Amberngriffinco

Categories     Breads

Time 41m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh blueberries, divided
2/3 cup low-fat buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
cooking spray
1/4 cup almonds, sliced
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spoon flour into dry measure, level with knife. Combine first 5 ingredients in large bowl, add 2/3 Cup of the blueberries, toss well.
  • Combine buttermilk, butter, extracts and egg - stir well with whisk. Add to flour mixture and mix just till moistened.
  • Spoon batter into 8 inch square baking pan coated with cooking spray, spreading evenly. Top with remaining 1/3 blueberries.
  • Combine almonds, brown sugar and cinnamon, sprinkle over blueberries. Bake at 350 degrees for 35 min or till wooden pick comes out clean from center.
  • 8 servings - PER SERVING: 188 calories/3.9g protein/30.6g carbo/282mg sodium/5.7g fat/1.3g fiber.

ALMOND-APPLE COFFEE CAKE



Almond-Apple Coffee Cake image

I make this moist and tangy coffee cake for small gatherings or to give to a friend in need of a little cheer.

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups thinly sliced peeled tart apples
3 tablespoons brown sugar
1 tablespoon lemon juice
3/4 teaspoon apple pie spice
2 tablespoons butter, softened
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup buttermilk
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon buttermilk
1/4 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the apples, brown sugar, lemon juice and apple pie spice. Cook over medium-high heat for 5 minutes or until syrup is thickened and apples are tender, stirring occasionally., In a small bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Spoon batter into a greased 9-in. springform pan. Arrange apple mixture over top; sprinkle with almonds. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Remove sides of pan. Combine glaze ingredients; drizzle over top.

Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY ALMOND BUTTERMILK CAKE



Raspberry Almond Buttermilk Cake image

This is a good, basic go-to buttermilk cake - moist and ever-so-light - a great jumping off point for whatever you can dream up. Try different berries - the original had no almond extract or almonds but I love it. A little cinnamon and nutmeg with pinch of ginger with peach chunks would be delicious. This is a thin cake and cooks very quickly, which is lovely if you invite someone over for coffee and cake and have no cake, or wake up with a craving! Adapted from Gourmet and Smitten Kitchen

Provided by momaphet

Categories     Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, softened
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon lemon zest, finely grated
1 large egg
1/2 cup buttermilk, well-shaken
1 cup fresh raspberry
1 1/2 tablespoons sugar
1/4 cup sliced almonds

Steps:

  • Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
  • Whisk together flour, baking powder, baking soda, and salt and set aside.
  • In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla & almond extract and the zest. Add egg and beat well.
  • At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar and sliced almonds.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Or if your like me cool it just long enough to take your pictures and serve it straight from the pan.

Nutrition Facts : Calories 445.5, Fat 16.3, SaturatedFat 8.1, Cholesterol 78.2, Sodium 500.8, Carbohydrate 68.7, Fiber 3.6, Sugar 41.3, Protein 7.5

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