Almond Coffee Cake With Oatmeal-Crumb Topping – a delicious recipe with flour, baking soda, salt, margarine, eggs, soymilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350.
2
Coat a 9x5-inch loaf pan with nonstick cooking spray.
3
Set aside.
4
In a large bowl, whisk together all-purpose flour, baking soda and salt.
5
In a medium-size bowl, whisk together 1/2 c melted Benecol Spread, eggs, soy milk, 1 cup sugar, and almond extract.
6
Add egg mixture to flour mixture and stir to combine.
7
Fold in almonds.
8
Pour batter into prepared pan.
9
In small bowl, stir together 1/2 cup sugar, old fashioned oats, 1 1/2 tablespoon melted Benecol Spread and vanilla extract until crumbly.
10
Sprinkle topping evenly over batter in pan.
11
Bake at 350 for 65 minutes or until toothpick inserted in center comes out clean.
12
Cool in pan on rack for 10 minutes, turn out onto rack to cool completely.
827
kcal
Calories
22
g
Fat
138
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, ½ cup benecol margarine spread, melted, and more.
Yes, Almond Coffee Cake With Oatmeal-Crumb Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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