Blueberry Maple Herbed Almond Coffee Cake
- 3 cups flour
- 1 cup sugar
- 4 tsps baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 7 oz. package almond paste (NOT marzipan!)
- 1 1/3 cups buttermilk
- 4 tbsps butter, melted
- 2 tsps vanilla
- 1/2 tsp almond extract
- 2 tsps vanilla-infused maple syrup, Crown Maple is recommended
- 1 large lemon, zest & juice
- 1 cup fresh blueberries
- 3 tbsps vanilla-infused maple syrup
- 1 cup Kuhlman Cellars Herbed Almonds, chopped
- 3 tbsps brown sugar
- 1/2 tsp cinnamon, or more to your liking
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, beat the eggs with the almond paste,
using an electric mixer. (You may want to break up the paste into smaller pieces to be sure it gets incorporated.) Add the buttermilk, butter, extracts, syrup, lemon zest and lemon juice. Beat again until incorporated. Stir into dry ingredients until just moist. Fold in blueberries.
Pour into a greased 9x13 baking dish. Drizzle cake evenly with maple syrup. Combine chopped almonds, brown sugar and cinnamon then sprinkle over top of cake. Bake at 350 degrees for 35-40 minutes. Be sure to check at the 30 minute mark, depending on your oven.
Note: You can pour the cake batter and drizzle with maple syrup then cover the cake and refrigerate overnight. Simply add the streusel mix before baking per instructions.
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