GOOEY ALMOND CROISSANT SOURDOUGH COFFEE CAKE
Serves 10
25 mins prep
50 mins cook
75 mins total
Extra soft, warming, and topped with a perfectly gooey almond frangipane topping — every bite gets better and better ✨
0 servings
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Preheat the oven to 350F. Butter a 9” cake pan and then dust with flour. Set aside. Make the sourdough cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and both sugars together. Add in the eggs, greek yogurt, sourdough discard, buttermilk, and both extracts. Whisk. Add the dry ingredients to the wet, and mix until just combined. Spread the batter out evenly in the prepared pan. Bake at 350F for 30-35 minutes. Prepare the almond topping. In a large bowl, combine the sugar, butter, eggs, almond flour, and both extracts. Mix until well combined. When the cake base is finished baking, remove it from the oven and spread the frangipane over the hot cake. Sprinkle with sliced almonds. Place the cake back into the oven for 10-15 more mins. Then, toast the almonds by turning the broil setting on in the oven and broiling for 1-2 mins, keep an eye on it because the almonds will burn quickly! Remove from the oven. Let cool for 10 mins in the pan, then run a knife along the edges, and carefully remove. Let cool completely. While cooling, make the honey glaze by whisking together all of the ingredients in a bowl, until smooth. Top the cake with powdered sugar and honey glaze, if desired. Slice and enjoy!
