White Chocolate and Almond Coffee Cake
Indulge in the irresistible layers of flavor with this White Chocolate and Almond Coffee Cake, a decadent twist on the classic coffee cake. Featuring a moist and tender crumb infused with strong brewed coffee, this dessert pairs the rich sweetness of white chocolate chips with the nutty crunch of toasted almonds. Perfect for brunches, afternoon coffee breaks, or elegant gatherings, this cake combines simple yet luxurious ingredients with a buttery base and a light powdered sugar garnish for an effortlessly impressive presentation. Ready in just an hour, it’s easy to prepare and sure to delight your taste buds with its balance of creamy chocolate and delicate nuttiness.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Strong brewed coffee, cooled
- 1 cup White chocolate chips
- 0.5 cups Almonds, chopped and toasted
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand or hand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and the cooled brewed coffee to the wet ingredients, starting and ending with the flour mixture. Mix until just combined; do not overmix.
Fold in the white chocolate chips and toasted almonds with a spatula until evenly distributed in the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 37.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
