Toffee Almond Streusel Coffee Cake

This post is sponsored by BAILEYS® Coffee Creamer, but all opinions are my own.

This Toffee Almond Streusel Coffee Cake is seriously to die for. It’s super moist and full of toffee, almond and cinnamon flavors. With the addition of BAILEYS® Coffee Creamer Toffee Almond Cream, it is the perfect complement to your morning cup of coffee!

So after our trip to South Africa a few weeks ago, one of the things I was most excited to come home to was my coffee. Believe it or not, tea is the hot drink of choice over there. And because tea revolves around a kettle and kettles are everywhere (including hotel rooms), there’s only instant coffee.

The horror!!

And without the focus on coffee, there was only milk and sugar to be added to it. Seriously, I need to drag boxes of BAILEYS® Coffee Creamer with me the next time I go so I can introduce people to the awesomeness. They are seriously missing out.

And I kid you not, when I finally had a freshly brewed cup of coffee with my favorite BAILEYS® Coffee Creamer the first morning I was home, it was maybe the best tasting coffee I’d ever had in my life. And I was SO glad to have my creamer back!

So naturally I had to take my love for it and bake it into a cake. And not just any cake, but one that I could eat with my coffee.

Now this is what breakfast is supposed to look like!

Oh my gosh, this coffee cake is dangerously good. The combination of the flavors is amazing – toffee, almond and cinnamon – oh my! And who doesn’t love a good streusel? Streusel all the things!

It took several tries to get this cake just right. Despite using what seemed like a thick enough batter, I had issues with the streusel sinking a couple times. Fortunately I finally got it just right. I would’ve hated to lose the streusel.

The coffee cake has the BAILEYS® Coffee Creamer Toffee Almond Cream baked right into it, and then again in the glaze. Don’t skimp on that awesome flavor. Then the streusel is layered into the batter, and is on top as well. There’s toffee mixed right into the streusel too. Yum!

One thing to note when making the cake – it may seem like there’s very little cake batter for layering in the streusel, but it actually rises a good bit when it bakes. The two layers of batter will seem thin, but spread them evenly, add the streusel, and it’ll bake right up.

And in case you’re worried that one nine inch coffee cake won’t be enough to satisfy your craving (because that’s possible, it’s that good), you can totally double the recipe and make a 9×13 coffee cake.

Once baked and cooled, add the finishing touch of the glaze and you’ve got the perfect breakfast and compliment to your coffee!

Toffee Almond Streusel Coffee Cake

Print

• Yield: 12-14 Servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

STREUSEL 

• 3/4 cup flour
• 3/4 cup packed brown sugar
• 1 teaspoon cinnamon
• 3/4 cup toffee bits
• 1/4 cup butter, melted

CAKE

• 1/2 cup sugar
• 6 tbsp salted butter, room temperature
• 1/4 cup sour cream
• 1/4 cup BAILEYS® Coffee Creamer Toffee Almond Cream
• 2 egg whites
• 1/4 tsp almond extract
• 1 1/4 tsp baking powder
• 1 cup all-purpose flour

GLAZE

• 3/4 cup powdered sugar
• 2 tbsp BAILEYS® Coffee Creamer Toffee Almond Cream
• Slivered almonds, if desired
• Toffee bits, if desired

Instructions

1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.

2. To prepare the streusel, add flour, brown sugar, cinnamon, toffee bits and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.

3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.

4. Add sour cream and coffee creamer and mix until well incorporated.

5. Add egg whites and almond extract and mix until smooth.

6. Combine flour and baking powder in a separate bowl.

7. Add dry ingredients to batter and mix until smooth.

8. Spread half of the cake batter into the bottom of the cake pan.

9. Top batter with about half of the streusel mixture.

10. Spread remaining cake batter over streusel.

11. Sprinkle remaining streusel over the top of the cake batter.

12. Bake for 28-30 minutes, or until a toothpick inserted comes out with a few crumbs.

13. Remove cake from oven and allow to cool in the pan for about 15 minutes. Then remove to cooling rack to finish cooling.

14. To make the glaze, combine powdered sugar and coffee creamer in a small bowl and whisk until smooth. You can always add a little more creamer or sugar, if needed.

15. Drizzle the glaze over the coffee cake and sprinkle a few almond slivers and toffee bits over it.

Enjoy!

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