Comments on: Toffee Almond Coffee Cake

By: Lindsay

Lindsay — Mon, 27 May 2024 11:16:22 +0000

In reply to Ronnie.

The batter is fairly thin for this cake (it’s rises a lot!), so it may be tough to make it work in a 10 inch pan. But you could do 1 1/2 recipes worth. It’d be a little thicker cake (which would work just fine). You’d just need to bake it a little longer.

By: Ronnie

Ronnie — Sun, 19 May 2024 03:43:30 +0000

This sounds so yummy! I bought everything I need to make it but then realized I only have a 10” cake tin. Will the measurements still work okay? If not, can someone tell me how to workout how much more to add. Thanks!

By: Lindsay

Lindsay — Sat, 21 Jan 2023 15:14:51 +0000

In reply to Joan.

It spreads very thin, but there is enough. It would work your way too though. I hope you enjoyed it!

By: Joan

Joan — Sat, 21 Jan 2023 13:33:26 +0000

I made this recipe and there was not enough cake dough for two layers. I tried spreading it but it didn’t work I ended up with one layer and put the topping over it.

By: Shirley

Shirley — Mon, 27 Dec 2021 18:08:08 +0000

I made 4 of these coffee cakes last week, 3 as gifts and 1 for my family. I received rave reviews from all who ate it. I did find it really difficult to spread the batter over the struesel as the struesel moved and stuck to the spoon. There seemed to be much less batter for my first 3 cakes, but strangely, my last seemed like it had more and spread quite easily. I’m wondering if the weather had anything to do with it. I plan to use less cinnamon the next time I make it as I felt it overpowered the toffee flavor. Overall, it is a delicious recipe that looks and tastes like bakery quality.