Almond Banana Coffee Cake

I get my love for coffee and all things sweet from my mom. Every time she visits me in Portland, we try a different coffee shop for lattes and some sort of baked good. One of our favorite spots is Oui Presse, which has one of the best slices of coffee cake I’ve ever had.

This Almond Banana Coffee Cake recipe is very different, but it evokes the same spirit of cozy mornings connecting with the ones you love. This coffee cake is a little dense, like banana bread, but it's lightened by the almond meal. The streusel and slivered almond crumble on top add beautiful texture, then a finishing drizzle of Salty Caramel Sauce makes for the perfect complement to the banana flavor.

Recipe by: Bri Danner

Makes 1 9"x13" pan or 10" round cake pan

Process

To Prep

Preheat the oven to 350ºF and grease a 9"x13" pan or 10" round cake pan. Set aside.

Make the Crumble

Add the butter, flour, almond flour, sugar, and salt to a medium bowl and mix together with your hands until the mixture resembles coarse sand with some pea-sized clumps. Add the slivered almonds and toss together. Set aside in the refrigerator until you're ready to assemble the cake.

Make the Streusel

Place almonds, sugar, and cinnamon in a food processor and pulse until the mixture looks like wet sand, being careful not to make a paste! Set aside.

Make the Cake 

In a large bowl, whisk the flour, almond flour, baking soda, and baking powder together and set aside.

Use a standing mixer with a paddle attachment to beat the butter until light and fluffy, about 2 minutes. Add the sugar and salt and beat until fully incorporated, about another 2 minutes. Add the eggs one at a time, mixing fully between each addition. Add the vanilla and mashed bananas and mix until combined.

Turn the mixer to low and add half the flour mixture followed by half the yogurt and mix until just combined. Repeat with the remaining flour and yogurt, careful not to over mix.

To Assemble

Add half the cake batter to the pan, spreading evenly. Top with the streusel in an even layer followed by the remaining cake batter. Remove the crumble from the refrigerator and sprinkle in an even layer across the top of the cake.

Bake for 50-60 minutes, until a cake tester comes out clean and the top is a golden color. Let cool for about 15 minutes before drizzling with Salty Caramel Sauce.

This cake is best served the day it's made but will last up to 3 days when tightly wrapped.