Almond Caramel Pecan Streusel Cake Recipe
Looking for a recipe? Try the Almond Caramel Pecan Streusel Cake Recipe - it's sweet and crunchy with moist cake, caramelized almonds, and a simple crumb topping, like an upside-down cake with caramel and slivered almonds.
Ingredients
Batter:
- 1 ½ cups granulated sugar
- 1-cup butter, softened
- 2 eggs, beaten
- 1 teaspoon almond extract
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1- teaspoon baking powder
- 1-cup sour cream or Greek yogurt.
Filling:
- 2 teaspoons ground cinnamon
- 1/3 cup packed brown sugar, light or dark
- 1 cup pecans, finely chopped
Caramel Topping:
- ½ cup butter
- 6 tablespoons heavy whipping cream
- ¾ cup brown sugar, packed
- 1 cup pecans, finely chopped
Instructions
- Grease and flour a 9x13-inch baking dish, then preheat the oven to 350 degrees.
- In a large bowl, cream sugar and butter. Add eggs and extract. In a separate bowl, combine flour, soda, and baking powder. Alternately add the flour mixture and sour cream to the butter mixture, beating until fluffy.
- Prepare the filling by combining the ingredients and set it aside.
- Pour half of the batter into the prepared pan, sprinkle with the filling, and add the remaining batter.
- Bake at 350 degrees for 35-40 minutes or until the cake's center is done.
- Meanwhile, in a saucepan, combine all the ingredients for the topping. Stir to combine.
- Remove the coffee cake from the oven and pour the warm caramel topping on top.
- Broil the cake, keeping an eye to prevent burning, for 2 minutes until the topping begins to bubble. Garnish with coarse sea salt.
- Allow the cake to cool completely before slicing and serving. Cut it into squares and arrange on a decorative plate or platter.
