This is my favorite coffee cake recipe. I have made many different recipes, but this is the one I come back to time and time again. It is a little more work and takes a little more time, but the results are worth it! And everyone likes this one (even the kids) because there are no chunks in it. One other great thing about this recipe, it makes two! One to eat and one to share with a friend.
Cinnamon Crumb Coffee Cake
▪ ⅓ cup almond paste, packed
▪ ¼ cup butter, softened
▪ 1 cup 5 tablespoon sugar, divided
▪ ⅓ cup shortening
▪ 6 egg yolks
▪ ½ cup milk
▪ 2 cups cake flour
▪ 1 teaspoon baking powder
▪ 2 egg whites
▪ ¼ cup all purpose flour
▪ ¼ cup sugar
▪ 1 Tablespoon cinnamon
▪ ¼ cup cold butter
Cream almond paste, butter, and 1 cup plus 2 T. sugar. Add Shortening; beat for 2 minutes. Add egg yolks; mix well. Gradually beat in milk. Combine flour and baking powder; gradually add to the creamed mixture and mix well.
In another bowl, beat egg whites until frothy. Beat in 3 T. sugar, 1 T. at a time, until stiff peaks form. Fold into batter.
Transfer to 2 greased and floured 8-in. round pans.
For streusel, combine flour, sugar and cinnamon in a bowl. Cut in butter until crumbly; sprinkle over batter.
Bake at 350ºF for 30-35 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to wire racks.