Lemon Poppy Seed Coffee Cake
Ingredients
**Coffee Cake:**
- – 7 ounces almond paste
- – 1 cup granulated sugar
- – 1 stick salted butter room temperature (½ cup)
- – 1½ cups all-purpose flour
- – 2 teaspoons baking powder
- – ½ teaspoon baking soda
- – ½ teaspoon salt
- – 2 large eggs
- – 1 teaspoon vanilla extract
- – ½ teaspoon almond extract
- – 1 cup buttermilk
- – Zest of 2 lemons
- – 1 tablespoon poppy seeds
**Crumble:**
- – ¾ cup all-purpose flour
- – ¼ cup firmly packed light brown sugar
- – ⅛ cup white sugar
- – ½ tablespoon poppy seeds
- – ¼ teaspoon salt
- – ½ stick butter melted (¼ cup)
- – ¼ teaspoon almond extract
**Lemon Glaze:**
- – 1 cup powdered sugar
- – 2 tablespoons lemon juice
Instructions
**Coffee Cake:**
- Preheat the oven to 350°F.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, add the sugar, lemon zest, and almond paste (broken into pieces). Mix on low for about 2 minutes until the almond paste is in small pieces.
- Add the room temperature butter and beat on medium-high speed for 2 minutes until light and fluffy.
- Add the eggs, vanilla, and almond extract. Beat for another 2 minutes until light and fluffy.
- On low speed, alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold in the lemon zest and poppy seeds.
- Pour the batter into a 9×9 inch glass pan lined with parchment paper and sprayed with cooking spray. Spread into an even layer.
- Bake for 35 minutes.
**Crumble:**
- While the cake is baking, mix the flour, brown sugar, white sugar, poppy seeds, and salt in a medium bowl.
- Add the melted butter and almond extract. Mix until large crumbs form. Set aside.
**Finishing the Cake:**
- After 35 minutes, remove the cake from the oven and top with the crumble.
- Bake for another 15-20 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
**Lemon Glaze:**
- Mix the powdered sugar and lemon juice in a bowl.
- Drizzle over the cooled coffee cake.