Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) brewed Gesha coffee, cooled
  • ½ cup (50g) almond slices
  • 2 tablespoons (30g) melted butter
  • ½ teaspoon cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Gradually mix in the cooled Gesha coffee until combined.
  6. Slowly add the dry ingredients to the wet mixture until just combined; do not overmix.
  7. In a small bowl, mix almond slices with melted butter and cinnamon.
  8. Pour the batter into the prepared cake pan and sprinkle evenly with the almond topping.
  9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for 30 minutes before transferring to a wire rack.