Toffee Almond Streusel Coffee Cake

• Vegetarian

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 1/4 tsp Baking powder
  • 3/4 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1 3/4 cup Flour
  • 1 Glaze
  • 3/4 cup Powdered sugar
  • 1 Streusel
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1 Almonds

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 3/8 cup Bailey coffee creamer toffee almond cream
  • 1/4 cup Butter
  • 6 tbsp Butter, salted
  • 1/4 cup Sour cream

• Desserts

  • 3/4 cup Toffee bits
  • 1 Toffee bits

Found on lifeloveandsugar.com

Ingredients

• Streusel
• 3/4 cup flour
• 3/4 cup packed brown sugar
• 1 teaspoon cinnamon
• 3/4 cup toffee bits
• 1/4 cup butter, melted
• Cake
• 1/2 cup sugar
• 6 tbsp salted butter, room temperature
• 1/4 cup sour cream
• 1/4 cup BAILEYS® Coffee Creamer Toffee Almond Cream
• 2 egg whites
• 1/4 tsp almond extract
• 1 1/4 tsp baking powder
• 1 cup all-purpose flour
• Glaze
• 3/4 cup powdered sugar
• 2 tbsp BAILEYS® Coffee Creamer Toffee Almond Cream
• Slivered almonds, if desired
• Toffee bits, if desired

Directions

• 1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
• 2. To prepare the streusel, add flour, brown sugar, cinnamon, toffee bits and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
• 3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.
• 4. Add sour cream and coffee creamer and mix until well incorporated.
• 5. Add egg whites and almond extract and mix until smooth.
• 6. Combine flour and baking powder in a separate bowl.
• 7. Add dry ingredients to batter and mix until smooth.
• 8. Spread half of the cake batter into the bottom of the cake pan.
• 9. Top batter with about half of the streusel mixture.
• 10. Spread remaining cake batter over streusel.
• 11. Sprinkle remaining streusel over the top of the cake batter.
• 12. Bake for 28-30 minutes, or until a toothpick inserted comes out with a few crumbs.
• 13. Remove cake from oven and allow to cool in the pan for about 15 minutes. Then remove to cooling rack to finish cooling.
• 14. To make the glaze, combine powdered sugar and coffee creamer in a small bowl and whisk until smooth. You can always add a little more creamer or sugar, if needed.
• 15. Drizzle the glaze over the coffee cake and sprinkle a few almond slivers and toffee bits over it.