Cinnamon Streusel Coffee Cake (made with almond flour)
from https://scientificallysweet.com/

Soft and tender coffee cake with a sweet cinnamon swirl and buttery crumb topping. Coffee cake, most of the time, does not actually contain any coffee! It refers to a buttery sweet, slightly dense cake that is usually baked in a single layer round or square pan, or even a bundt pan. It often can have a crumble topping or crumble swirl through the middle.

• Soft coffee cake - the cake itself is so tender and soft with a hint of almond flavour. It pairs with coffee so well!
• Do not reduce the sugar - the right amount of sugar will create the right texture for this coffee cake. Do not reduce it as it is already less than most cake recipes.
• Almond flour - fine ground blanched almonds give this cake a wonderful plush texture. It is moist and soft while slightly dense which is exactly how coffee cake should be. It has an irresistible quality to it and you won’t be able to stop eating it!
• Almond extract - this is my secret ingredient! It really gives this coffee cake another dimension that stands out from the rest. It adds a nostalgic taste.
• Cinnamon swirl - there is a thick defined cinnamon swirl through this cake which is my favourite part! Make sure you read through my step-by-step instructions to learn how I ensure the swirl stays defined and doesn't bleed into the cake batter.
• Buttery crumb topping - a nice thick crumb topping loaded with cinnamon just makes this cake so delicious.
• Let it steam - cover the cake with foil as it is cooling so that the steam will help soften the crumb topping to make luscious buttery soft clusters.

For the topping, combine flour, brown sugar, 1 teaspoon of cinnamon and salt until blended. Reserve 1/4 cup of this mixture and place in a separate bowl and stir in another 1/2 teaspoon of cinnamon – this will be the filling. Add butter to the main mixture and blend until it makes clumps – this will be the topping.

Preheat the oven to 350F. Line an 8x8-inch baking pan with parchment paper.

Sift flour, baking powder, and salt into a medium bowl. Add almond flour and whisk to blend evenly.

Combine soft butter, sugar, oil, vanilla and almond extracts in a large bowl and beat with an electric hand mixer until pale and fluffy. Beat in egg until evenly incorporated. Add half of the flour mixture and mix on low then alternate adding milk and dry ingredients while mixing on low until just combined.

Dollop just over half of the batter into prepared pan and spread it out evenly. Sprinkle the filling mixer evenly over top. Then take spoonfuls of the remaining batter and dollop over the filling and spread it out disturbing the filling layer as little as possible (an offset spatula works well for this). Use an offset spatula to gently spread it over to cover the filling.

Take the topping mixture in clumps and crumble it over the batter. Bake for 25-30 minutes until a skewer comes out clean.

Make 1 8x8 coffee cake