Orange & Almond Coffee Cake: A Zesty, Nutty Delight for Any Morning

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the orange juice and orange zest, mixing until fully combined.
Add the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Incorporate the Almond Meal:

Gently fold in the almond meal until evenly distributed in the batter. The almond meal will give the cake a rich flavor and moist texture.
Pour the Batter into the Pan:

Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Top with Sliced Almonds:

Sprinkle the sliced almonds evenly over the top of the cake. These will toast slightly as the cake bakes, adding a nice crunch.
Bake:

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden and the cake firm to the touch.
Cool and Dust with Powdered Sugar:

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cooled, dust the top lightly with powdered sugar for a simple, elegant finish.
Serving and Storage Tips