| Total Fat | 22g |
| Total Carbohydrates | 29g |
| Cholesterol | 55mg |
| Sodium | 220mg |
| Dietary Fiber | 3g |
| Sugars | 21g |
| Protein | 8g |
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.
Recipes Straight to your Inbox
Sign up for the latest recipes and product updates
