- Original Almondmilk
- Shelf Stable Original Almondmilk
- Almond Flour
- Cook Time
- 25 Minutes
Preheat oven to 350°F.
Butter a 9-inch square baking pan.
Beat sugar and butter in a large bowl until fluffy.
Add eggs and extracts and beat until well mixed. Stir in sour cream.
Stir in Almond Flour, gluten-free flour blend, baking powder, baking soda and salt.
Stir together all streusel ingredients in a medium bowl.
Spread half the coffee cake batter evenly onto the bottom of prepared pan. Sprinkle with half the streusel. Repeat layers.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean, tenting with foil if surface browns too quickly. Let cool completely then cut into squares.