Chocolate Almond Coffee Cake

Monday, July 25, 2016

Many of my recipes start from a fully-formed idea (a meatball taco, for example).  I add a few ingredients that I think will work together, and I can usually have a working recipe in one or two tries.  Other recipes start from one or two ingredients, then I build around them to create a recipe.

This recipe was the latter.  I had Bob's Red Mill Gluten Free Rolled Oats and almonds, and was trying to figure out what would be the best use for them.  The rolled oats are hearty and a bit chewy, so I knew they would be great for a crumble-type topping.  After I thought of adding chocolate and almonds to the oats, a coffee cake seemed like the natural choice.

This coffee cake is decadent, moist, and very delicious.  The ingredient list looks a mile long, but don't be deceived: almost all the ingredients are things you probably already have in your pantry and fridge, and several of the ingredients are used in more than one section of the recipe.

This is the perfect brunch cake or dessert for your next dinner party!  After quite a bit of tinkering with the recipe, it really is quite fabulous! I hope you enjoy it as much as we did!

Chocolate Almond Coffee Cake:
Makes 1 Loaf

Wet Bowl: 
1/3 cup white sugar
1/3 cup brown sugar
8 Tbs butter, softened
1 large egg
1/8 tsp almond extract
1/2 tsp vanilla
3/4 cup sour cream

Dry Bowl:
1 1/4 cups flour
1/2 cup Bob's Red Mill Rolled Oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cardamom

1/2 cup Bob's Red Mill Rolled Oats
1/3 cup brown sugar
1/4 tsp sea salt
1/4 cup chocolate chips

1/3 cup almonds, chopped
1/4 cup chocolate chips

In a large bowl, combine the sugars and butter, and beat until combined.  Add the egg, almond extract, and vanilla extract, and mix together.  Add half the sour cream and mix.

In a medium-sized bowl, combine dry ingredients and mix.

Add the dry mixture to the wet mixture and mix, and then add the rest of the sour cream, and beat until just combined into a smooth batter.

In a small bowl, combine the filling ingredients and mix.

Line a loaf pan with parchment or wax paper (if using wax paper, spray the paper with a nonstick spray).  Pour 1/2 of the batter mixture into the prepared loaf pan.  Next, spread half of the filling evenly across the batter in the pan.  Pour the other half of the batter mixture over the filling, and smooth to make the top even.

Now pour the rest of the filling on top of the batter, and finish by sprinkling the rest of the chocolate chips and almonds evenly across the top.

Bake in an oven preheated to 375°F for 60 minutes.  Halfway through the bake time, cover with foil so the chocolate and almonds don't burn.  Test the loaf with a toothpick, and pull out as soon as the tooth pick comes out clean.  The middle may not rise much.  That is okay.  As long as it is cooked all the way through, you are good!  There is a good bit of filling in the middle that prevents the bread from getting really puffy.

Let cool for 5- 10 minutes, then remove it from the pan, and let cool for another 15 minutes.  Eat it as soon as possible.  It will taste best the first day.


This post is in collaboration with Bob's Red Mill.  Thank you for supporting the brands that help make this blog possible!

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