Almond has to be my absolute favorite flavor for cakes, cookies or desserts of any kind. In my book, it even trumps chocolate.
And my favorite way to entertain is having friends for over brunch. This Father’s Day could be the perfect occasion for such an event. Much of the meal can be done in advance, leaving more time with your guests. A menu might include a fresh fruit salad, an egg casserole, spiral sliced ham, hash browns and then this delicious Almond Crumb Cake.
The cake has an almond cake base, with an almond cream filling, only to be topped with a streusel and almond topping.
Relatively easy, it can be made a day in advance. I can promise you that whenever served, it will disappear quickly.
Almond Crumb Cake
For the streusel:
½ cup dark brown sugar
¼ cup sugar
¼ teaspoon salt
½ cup unsalted butter, melted
1 cup gluten-free flour*
2 heaping tablespoons sliced almonds
For the filling:
8 ounces cream cheese, softened
¼ cup sugar
1 extra large egg, room temperature
2 teaspoons almond extract
For the cake:
1¼ cups gluten-free flour*
¾ teaspoons xanthan gum
1½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons unsalted butter, room temperature
½ cup sugar
2 extra-large eggs, room temperature
1/3 cup milk, room temperature
1 tablespoon almond extract
Grease and flour a 9-inch spring-form pan and preheat oven to 350°F.
In a medium bowl, combine the streusel ingredients with a fork and set aside.
In the bowl of a stand mixer, using the whisk attachment, whip together the cream cheese, sugar, egg and almond extract starting out on low speed. Gradually increase the speed to high and cream for 3-5 minutes. It will be smooth and creamy. Set aside.
In a medium bowl, whisk together the flour, baking powder, xanthan gum and salt and set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar on medium speed until light and fluffy (maybe 4 minutes). Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the almond extract.
Gradually add the flour mixture alternating with the milk, Beat for 3 minutes on high. (Beating incorporates air to aid in creating a light cake.)
Pour the batter into prepared pan and spread evenly. Carefully spread the filling over the cake, leaving a three quarter-inch space so not to let the filling touch the sides of the pan. Sprinkle the streusel evenly over the filling. Place the cake pan on a cookie sheet and bake for 50 minutes.
Cool completely in pan. Once completely cooled, release from pan, slice and serve.
1¼ cups sorghum flour
1¼ cups white rice flour
1 cup potato starch (not flour)
1 cup sweet rice flour