Almond Coffee Cake with Cinnamon Streusel

slice of almond coffee cake with almond glaze on white plate.

5 from 1 vote

Almond Coffee Cake with Cinnamon Streusel

A sweet, almond filled coffee cake covered with a homemade cinnamon streusel and crunchy sliced almonds. This coffee cake is light and tender - the perfect recipe for your next lazy weekend morning or celebratory brunch.

Prep Time20

Cook Time55

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 582kcal

Author: Amanda Smallwood

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

Notes

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.

Nutrition