Monday, May 7, 2012
Almondina Crunch Coffee Cake
I love getting packages in the mail, because they're usually food-related!
And one I received recently was no exception. It contained a generous sampling - for marketing purposes - of Almondina cookies, which are similar to very thin biscotti. They have only 30 calories per cookie, feature nutritious almonds, are both kosher and pareve ([PAHRv] = neither meat nor dairy), are made without cholesterol and preservatives, and are very adaptable. I've eaten several of the sweet varieties (Gingerspice, Chocolate Cherry, Choconut) on their own, as desserts and snacks; and I've eaten a couple of the savory varieties (Brantreat, Sesame) with cheese and as croutons.
Over the weekend, I felt like baking; I heard a coffee cake calling to me ... a bit of comfort after several very stressful weeks. Instead of the usual cinnamony streusel topping, though, I thought I'd add a bit of crunch instead. So I crumbled some of the Almondina cookies, mixed them with just a touch of sugar and butter, and sprinkled them over the batter. Oh, the house smelled so fabulous as this baked!
And the cake turned out beautifully, with lots of flavor from the addition of the crumbled Almondina cookies that contributed ginger and nuts to my coffee cake. Such a simple pleasure!
Almondina Crunch Coffee Cake
1/4 cup butter, softened
1/2 cup sour cream
2/3 cup sugar
grated zest of 1 orange
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup flour
1/2 cup white whole wheat flour
1/3 cup apricot all-fruit spread
6 Almondina Gingerspice cookies, crumbled
1 tablespoon brown sugar
1/8 cup butter, melted
1/2 confectioners' sugar
1-2 tablespoons fresh orange juice
Preheat oven to 350F. Grease a 9" round baking pan.
In large bowl, stir together butter, sour cream and egg; add sugar, orange zest, baking powder, baking soda, and salt. Stir in flours and spread into prepared baking pan.
Dollop the jam over the top of the batter, then swirl it in gently with a knife.
Combine the Almondina crumbs and brown sugar; stir in melted butter. Sprinkle topping over the batter.
Bake coffee cake for 30 minutes, until golden and a tester inserted into the center comes out clean. Let cool completely.
Combine confectioners' sugar and orange juice; drizzle over the coffee cake. (Add a bit more juice or a bit more sugar, as needed, to make it the right consistency.) Let glaze set, then cut and serve.
Makes 12 servings.
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