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. You can buy Honeyville Almond Flour* on the Honeyville website for the best price . 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!
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.
- 1/2 cup butter, room temperature 1 stick
- 4 ounces cream cheese, softened
- 3/4 cup sugar
- 4 large eggs
- 1 tsp. vanilla
- 2 cups Honeyville Blanched Almond Flour
- *Use 2 tablespoons extra almond flour if at high altitude
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cardamom
- 1/2 cup Honeyville Blanched Almond Flour
- 2 tsp. cinnamon
- 1/2 cup brown sugar
- 1/4 tsp. allspice
- 1/4 tsp. salt
- 1/8 tsp. ground cloves
- 4 Tbsp. butter – room temperature
Preheat oven to 350 degrees. Coat a 9x5" loaf pan with cooking spray.
In your mixer, mix cream cheese, butter and sugar at medium speed.
Add eggs, one at a time, mixing after each addition. Add vanilla and continue to mix.
In a separate bowl, combine almond flour, baking powder, salt, ginger and cardamom. Then add dry mixture slowly to wet mixture, mixing until blended. Set aside.
(If at high altitude, I would recommend adding an extra 2 tablespoons of almond flour at this point. I live in Denver and I wish I had added it to soak up some of the moisture in this cake – of course I forgot!)
Now prepare the streusel by combining all the streusel ingredients in a bowl. Press and mix with a fork until thoroughly combined.
Split the streusel mixture in half. You'll want to add half to the middle of the cake, and half on top. Pour half of the cake mixture into the pan. Top with half of the streusel topping. Add the rest of the cake mixture, then top with rest of the streusel topping.
Bake 45-55 minutes until toothpick inserted in the center comes out clean. It’s very important that you cook this thoroughly as it’s a moist cake.
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