This intense coffee cake is paired with a creamy, sweet frosting and crunchy, toasted almonds. So basically a cake version of an almond flavored cafe latte with whipped cream.
1teaspooninstant coffee crystals dissolved in ½ tablespoon hot water
1-½stick butteror ¾ cups
1poundpowdered sugar
2teaspoonalmond extract
1tablespoonground almondsoptional
¼teaspoonsalt
3.5tablespoonheavy creamor more for desired consistency
1cupalmond slicestoasted
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Instructions
Preheat oven to 350 F. Grease and flour two 9” (or 8”) round baking pans. Whisk together sugar, flour, and salt.
Melt the butter in a saucepan over medium-low heat. Add 3 tablespoons of instant coffee to 1 cup boiling of water.
Add coffee mixture to the melted butter in the saucepan. Let come to a boil for about ten seconds, then turn off heat. Set aside for just a minute.
Mix buttermilk, eggs, baking soda, and vanilla in a separate bowl until well combined.
Pour butter/coffee mixture into flour mixture. Stir mixture gently for it to cool down before adding the egg mixture.
Add in the egg mixture and stir carefully until combined. Pour batter into pans. Bake for 20 to 22 minutes or until set.
Let cake layers cool in pan for 5 minutes, then cool completely on a wire rack.
Frosting:
In a stand mixer with paddle attachment combine all icing ingredients but the almond slices, then ice the cake and sprinkle top and sides with toasted almonds. Chill for an hour before serving.
Keyword Coffee Almond Cake
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