Our light and fluffy almond coffee cake is made with pure almond extract, sour cream and covered with sliced almonds and a homemade cinnamon streusel. The fluffy layers have a ribbon of almond pastry filling running through the middle. This is truly one of the best coffee cakes that you will ever make. This sweet almond coffee cake is perfect for a lazy weekend morning, a special occasion and the perfect recipe for your next brunch or afternoon tea.
Our step by step instructions and photographs make it easy to make this easy breakfast cake. If you are looking for other coffee cake recipes, be sure to check out our Apple Cinnamon Coffee Cake or our Buttermilk Blueberry Coffee Cake recipes.
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Why You'll Love This Recipe
- this moist cake is filled with tons of almond flavor - the batter is flavored with pure almond extract and a ribbon of almond paste filling runs through the middle
- this recipe is truly so easy to make following our step by step instructions
- the cinnamon streusel topping is buttery and sweet - making it the perfect topping for this delicious almond cake
- the most perfect cake to enjoy on a lazy weekend morning with an extra cup of coffee
Key Ingredients
almond filling - adds additional almond flavor to the middle of the cake - this is not the same as almond paste, you will find almond filling right next to the almond paste at the grocery store.
sliced almonds - sliced almonds are layered in with the streusel creating a sweet streusel filled with toasted almonds
almond extract - adds sweet almond flavor to both the cake and the sweet almond glaze on the top of the coffee cake
sour cream - adds both moisture and flavor to this incredible almond coffee cake
Variations
Add Berries - mix one cup of fresh raspberries or blueberries into the cake batter before baking
Add Dark Chocolate - mix in one cup of mini dark chocolate chips into the batter before baking the coffee cake.
How To Make Almond Coffee Cake
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Use a fork or pastry cutter to mix the streusel ingredients in a small bowl.
Mix until the streusel is crumbly and all of the butter is mixed into the dry ingredients.
Cream the butter and sugar together in a large mixing bowl.
Mix the eggs, vanilla extract and almond extract into the butter and sugar.
Gently fold in half of the dry ingredients. Mix until the flour is just mixed into the batter.
Mix half of the sour cream into the batter. Repeat with the second half of the dry ingredients and then the second half of the sour cream.
Layer half of the cake batter into the bottom of a prepared springform pan. Cover this layer with 1 cup of almond filling.
Once cake has cooled completely, drizzle with the almond glaze.
Cover the almond filling with the remaining batter. Sprinkle the sliced almonds and streusel mix over the top of the almond coffee cake.
Serve coffee cake with a warm mug of coffee or tea.
Hint: Be sure that all of your liquid ingredients are at room temperature. You'll want to take the butter, sour cream, eggs, vanilla and almond extract out of the refrigerator 1-2 hours before you begin baking this fluffy cake.
Amanda's Top Coffee Cake Tips
Use a Springform Cake Pan
Using a springform pan means that you don't have to turn the cake upside down to remove it from the pan. Simply release the side of the pan and your cake is ready to serve.
Prepare Your Springform Pan
For this recipe, you will want to line the bottom with a circle of parchment paper. This prevents the bottom of the cake from sticking to the pan. Next, coat the sides of the pan with a nonstick cooking spray. I recommend the Pam Baking Spray which is made with a bit of flour and works really well when baking cakes and quick breads that you want to slide right out of the pan.
Storage
In the Refrigerator - Wrap the cooled coffee cake with plastic wrap and store in the refrigerator for 3-4 days.
In the Freezer - Cut the coffee cake into slices and wrap each slice with plastic wrap. Move the wrapped, individual slices to a freezer-safe container or bag.Slices of almond coffee cake can be frozen for for up to 3 months.
Almond Coffee Cake FAQs
Almond filling has the consistency of jam and it is a combination of almond paste combined with sugar and and milk. It adds a more subtle flavor than pure almond paste would but creates a rich, almond flavored layer in your baked goods.
When a coffee cake is done, it will look golden brown on the top and will begin to pull away from the sides of the baking pan. I like to press the center of the cake gently. If it bounces back a little, it is done baking. You can also insert a toothpick into the middle of the cake. If there is no batter sticking to the toothpick, then your cake has finished baking.
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Almond Coffee Cake with Cinnamon Streusel
Equipment
- 9 inch springform baking pan
- small mixing bowl
- stand or hand mixer
- measuring cups
- measuring spoons
- spatula
- whisk
Ingredients
For the Streusel
- ¼ cup unsalted butter at room temperature
- ¼ cup sugar
- ¼ cup light brown sugar
- ½ cup all purpose flour
- ½ teaspoon ground cinnamon
- ¾ cup sliced almonds
For the Almond Coffee Cake Batter
- 2 ¼ cup (295g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter at room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs at room temperature
- 1 cup sour cream at room temperature
- 2 teaspoons vanilla extract at room temperature
- 1 teaspoon almond extract
For the Almond Filling Layer
- 1 cup almond cake and pastry filling
For the Almond Glaze
- 1 ½ cups powdered sugar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
For the Streusel
- Combine the softened butter, brown sugar, granulated sugar cinnamon and flour in a small bowl. Use a fork to combine the butter with the dry ingredients. Mix until the butter is completely incorporated into the dry ingredients. Reserve the sliced almonds for the final step before baking.¼ cup unsalted butter , ¼ cup sugar, ¼ cup light brown sugar, ½ cup all purpose flour, ½ teaspoon ground cinnamon, ¾ cup sliced almonds
For the Almond Coffee Cake
- In a mixing bowl, combine the dry ingredients.2 ¼ cup (295g) all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt
- In the bowl of your stand mixer or using an electric mixer, cream the room temperature butter with the sugar on medium speed until light and fluffy.¾ cup unsalted butter, 1 cup (200g) granulated sugar
- Stop the mixer, scape the sides of the bowl and add the eggs, almond extract and vanilla to the batter. Mix on low speed until well combined. The batter may look a little lumpy, that's okay.3 large eggs, 1 teaspoon almond extract, 2 teaspoons vanilla extract
- Use a spatula and fold half of the the dry ingredients in to the coffee cake batter.
- Mix half of the sour cream into the batter. Repeat this process a second time - add the rest of the dry ingredinets and then the rest of the sour cream.1 cup sour cream
- Line your springform pan with a circle of parchment paper on the bottom. Spray the sides of your pan with a nonstick cooking spray. I really like Pam Baking Spray with Flour.
- Pour half of the batter into the prepared pan. Spread the almond pastry filling over the bottom half of the batter.1 cup almond cake and pastry filling
- Scoop the remaining batter into your pan and gently smooth the batter.
- Top the batter with the cinnamon streusel mixture and sliced almonds.
- Bake cake at 350° for 55-60 minutes or until the internal temperature reaches 200°.
For the Almond Glaze
- Sift the powdered sugar into a small bowl. Add the almond extract and milk. Whisk until smooth and pour over cooled almond coffee cake.1 ½ cups powdered sugar, ½ teaspoon almond extract, ½ teaspoon vanilla extract, 2-3 tablespoons milk
Sweets says
Question about the almond filling layer, can you please explain Greg ingredients for this step? Thank you.
Amanda Smallwood says
Hi! The almost filling is a product that you can get at the store. It’s called Almond Pastry Filling. Layer 1/2 of the batter, then the almond pastry filling and then the rest of the batter. Let me know if that doesn’t make sense. Amanda