Passover starts on Friday night and in honor of the Jewish holiday, I decided to make a Gluten-Free Almond Flour Pound Cake with Coffee Cake Streusel. Essentially this recipe is a hybrid coffee cake and pound cake. I love pound cake and almond flour gives you a nice pound cake texture, and I love the coffee cake streusel, so the yummy streusel topping gives it a coffee cake flair.
Today, I’m the featured blogger on the Honeyville Almond Flour blog where I share this recipe and the inspiration for it there. I hope you’ll read the full post here. If you want to buy Honeyville Almond Flour, you can find it on Amazon. Easy, right?!
Please keep in mind that while Honeyville Almond Flour is labeled Kosher-Parve, it is not labeled as “Kosher for Passover.” Given that the only ingredient in Honeyville Almond Flour is almond flour, I’m fine with using a fresh bag for all my Passover baking needs. I do, however, recommend using a fresh bag of almond flour to ensure no prior cross contamination with other ingredients that wouldn’t be okay for Passover (like rice flour, or corn syrup, etc.). I also open a new can of baking powder and new bottle of vanilla extract, along with other seasonings, to make recipes for Passover, just to ensure no cross contamination. It’s a good practice to use all new ingredients when baking and cooking for the holiday.
(If you are in absolute strict observance of Passover, please make sure you check all ingredients to your satisfaction before making any recipe. I am not an expert on Kosher-certified foods.)
This recipe has been adapted from the cookbook, “Favorite Brand Name 3-in-1 Gluten-Free,” which I believe is out of print.
Enjoy this cake year-round and on Passover. Chag Sameach!
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