I really wish I had my camera so I could show you the glorious face he gave me after his eyes beheld this gorgeous creation. I think I was finally forgiven for my week of abandonment and bitterness (aka the week of cold cereal, corn dogs and frozen pizza).
If you are looking for an extra special treat to serve for breakfast this holiday season, this will a perfect solution. I really thought the almond was a nice change from the normal lemon that is usually paired with poppy seeds. The end result is dense, moist and decadent. Perfect to go along side all those other holiday indulgences!
Almond Poppy Seed Coffee Cake with Almond Streusel
(recipe by Carole Jones)
3 C flour
2 1/4 C sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 Tb poppy seeds
1 1/2 C milk
1 C oil
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter flavoring extract
2/3 C flour
3/4 C sugar
1/2 C slivered almonds, chopped slightly
1/2 C butter, room temperature
1 C powdered sugar
2-3 Tb orange juice
1. Preheat oven to 350 degrees. Spray an angel food cake pan with nonstick spray. Mix together all the ingredients for the cake in a large mixing bowl. Pour into the prepared pan.
2. In a medium bowl, mix together the flour, sugar and almonds for the streusel. Use a pastry cutter and cut in the butter until the butter is the size of peas. Sprinkle the streusel over the top. Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow to cool on a wire rack for 10 minutes, then run a butter knife around the outside of the pan before removing the outer ring. Allow the cake to cool for another 10 minutes, then run a butter knife along the bottom of the pan before removing the center ring. It is helpful to slide two spatulas under each side of the cake, then have someone gently push down the center ring to remove it. Place it on your serving plate.
4. Mix together the glaze once the cake has cooled. You want your glaze to run slowly off your spoon and not be too watery. Drizzle all around the top.