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Almond Streusel Coffeecake

A delicious coffeecake with the streusel topping reveled throughout.


Average: 5 (2 votes)
This recipe makes One 13x9-inch coffeecake
Bread Flour3 cups
Active Dry Yeast4+1/2 tsp
Sugar1/3 cup
Salt1/2 tsp
Water3/4 cup
Milk1/2 cup
Butter or margarine1/4 cup
Sugar1/2 cup
Flour1/2 cup
Chopped slivered almonds1/2 cup
Cinnamon1 tsp
Butter or margarine, melted1/4 cup

This recipe is featured at Miss In The Kitchen.


In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan heat water, milk and butter to 120-130°F (butter does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spread in a greased 13x9-inch pan. Prepare Topping; sprinkle over dough. With back of teaspoon, make random indentations in dough. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 375°F for 25 to 30 minutes until golden brown. Serve warm or cold.


To prepare Topping: Combine all ingredients; mix well.



You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


I made this recipe yesterday


I made this recipe yesterday and it's turned simply awesome. Thank you red star. :)

Baking Yeast Bread

oh goodie, some folks cannot eat baking powder, aluminum in it

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