Butter-nut streusel from Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter

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Notes about this recipe

  • ashallen on May 23, 2021

    Correction note from author's website https://www.carolewalter.com/coffeecakecorrections.html. Makes: Enough for one 10-inch round or 9 x 13 x 2-inch coffee cake Or 16 –18 muffins ½ cup (1 stick) unsalted butter ½ cup sugar ? cup slivered almonds ¼ teaspoon almond extract 1 ? cups all-purpose flour, spooned in and leveled ? teaspoon salt 1. Place the butter in a heavy-bottomed 3-quart saucepan and heat until almost melted; remove from the heat. 2. Place the sugar, almonds and extract in the work bowl of a food processor fitted with the steel blade. Pulse 6 – 8 times, then process until the almonds are finely chopped. Add the flour and salt and pulse to combine. 3. Empty the almond mixture into the butter, then toss with a fork until crumbs are formed. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your finger tips. Before using, let the streusel stand at least 10 to 15 minutes.

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