This Saffron Almond Coffee Cake is rich, soft, buttery and has the wonderful aroma and flavor of Saffron. The Almond Streusel topping only makes it better.
This Saffron Almond Coffee Cake is really good. During one of the visits to the spice souq I saw different varieties of saffron, from the long strands tied up in small bunches to the tiny ones, all put up in glass boxes and neatly arranged in old marketplace style shops. The best part of this traditional old marketplace is that you will know from far away that you are nearing the spice souqs. The aroma of spices is truly intoxicating and then it’s like you are magically lured into the tiny streets where vendors are lined up with different spices right from sacks of cinnamon sticks, dried roses, and even exotic sandalwood.
It’s amazing how a pinch of saffron can infuse so much flavor and color in food. Saffron is one of the most expensive spices out there but a small box which usually costs around $14 goes a long way, almost for about a year or so depending on how you use it. It’s used in rice pilafs/biryanis and desserts. Try flavoring your milk with saffron instead of vanilla in desserts, and you might never go back to vanilla. When I say Vanilla, I am talking about the really good ones here, like the one in the pod or the real extract.
This Saffron Milk infused cake has it all, flavor, aroma, richness and is soft and buttery while the Almond streusel only makes it better. In addition to all these good things, there is something about the Streusel topping which makes baked goods look and taste good.
Either way, you are going to fall in love with this Saffron Almond Coffee Cake. I bet you.
I understand Saffron is not a staple in every pantry, so if you don’t have saffron, you can leave it out. You won’t have a Saffron cake but then you will still have a good buttery coffee cake. You can swap the almonds with other nuts too. Pecans and walnuts are equally good.
So, Saffron milk, Butter, and Almond Streusel. Can you beat that?
Also, you can add two layers of Streusel like I did. Pour half of the batter into the prepared pan and then spread half of the Streusel. Finally, pour the remaining half of the batter and spread the remaining streusel topping.
- 2 cups (240g) all-purpose flour/maida
- 1 and ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup + ¾ cup (14 tablespoons) 200 g unsalted butter
- 1 + ⅓ cup (265g) sugar
- 4 Large eggs
- 2 teaspoons vanilla extract
- ⅓ cup (80ml) milk
- 1 teaspoon saffron
- FOR STREUSEL TOPPING:
- 1 and ½ cup Sliced Almonds
- ½ cup brown sugar, tightly packed
- ½ cup All-purpose flour
- 4 tablespoons butter, solid
- Pinch of Salt
- Heat the milk in the microwave for about 30 seconds. With a mortar and pestle, crush the saffron and add this to warm milk. Keep aside to cool.
- Preheat the oven to 325 degrees Fahrenheit / 160 degrees Celsius. Butter an 8*3 inch pan. Line with baking paper or dust with flour.
- Sift together all purpose flour + baking powder + salt and keep aside.
- In another bowl, beat together butter + sugar until soft and fluffy.
- To this add eggs, one at a time, beating well after each addition and scraping off the sides. ( Do not over beat)
- Add vanilla and mix again.
- Now add the flour little at a time and mix well again taking care not to overbeat.
- Stir in saffron infused milk and fold the batter well.
- Grease and line an 8*3-inch cake pan with parchment paper or dust with flour. Pour half of the batter into the pan. Spread ½ of the streusel topping. Pour the remaining batter and spread the remaining streusel topping.
- Bake for 65 to 70 minutes or till a skewer inserted in the middle of the cake comes out clean.
- FOR STREUSEL TOPPING:
- Mix together almonds + brown sugar + all-purpose flour + salt. Add the butter and mash it into the remaining ingredients with a fork. The resulting mixture will be crumbly.
You can swap the almonds with other nuts too. Pecans and walnuts are equally good.