This is the perfect coffee cake, if you ask me. It’s got just the right amount of sweetness, but not too much. In fact, if you’d like a sweeter cake you could always drizzle some sugar glaze or melted white chocolate on top.
That streusel on top and in the middle of the cake is sooo good, I always want to eat that stuff straight from the bowl when I’m making this cake! (So far I haven’t, but I’m sure that day will come.) I know you’re supposed to let this cake cool completely before you cut it, but I can’t do that. I just cut myself that first, messy slice when it’s still way too warm, add a scoop of ice cream on the side and enjoy!
For the streusel:
1 cup Domino brown sugar
4 tablespoons Land O Lakes unsalted butter, diced
1 cup sliced almonds
1 teaspoon ground cinnamon
For the cake:
3 cups Gold Medal all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups Land O Lakes unsalted butter, softened
1 1/2 cups Domino sugar
3 Eggland’s eggs
1 1/2 teaspoons vanilla
1/4 cup Amaretto di Sarrono
1 1/2 cups plain Greek yogurt
Preheat the oven to 350 degrees. Butter and flour a 10 cup bundt pan. Set aside. Mix the steusel together with your fingers to get a crumbly mixture. Set aside. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large mixing bowl, cream together butter and sugar on low speed. Add eggs one at a time. Add vanilla and Amaretto di Sarrono. Alternately add the flour mixture with the Greek yogurt, scraping the sides of the bowl occasionally. Sprinkle about 1/3 of the streusel into the prepared pan. Spoon in half of the cake batter then sprinkle the rest of the streusel over top. Add the rest of the cake batter and smooth it around. Bake for 50-55 minutes or until tester comes out clean. Cool in the pan for at least 10 minutes. Invert the cake onto the serving plate to cool completely.
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Quick tip: Serve with fresh berries and a scoop of ice cream.
Big thanks to Erin for this great picture!