This almond coffee cake is a moist cake with a layer of almond paste and cream cheese plus a crunchy streusel topping. The fluffy texture and almond extract make it a perfect treat for breakfast or brunch with a cup of coffee.
If you love almond croissants, this sweet almond coffee cake is the next best thing! It has a rich almond flavor and super fluffy texture. The almond paste layer adds creamy nuttiness to every bite.
I have lots of recipes with almond extract on my blog, like almond cupcakes and almond brownies, so I knew I had to develop an almond coffee cake recipe next.
If you like almond recipes, you'll also love these almond spritz cookies, toasted almond cake, almond poppyseed cake, and flourless almond cake!
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Why You'll Love This Recipe
- Buttery crumble topping-ย The cake is finished with a golden, buttery crumble just like this Irish cream coffee cake. It's easy to make with melted butter and adds a crunchy texture.
- Rich and moist- This coffee cake has a soft, tender crumb that stays moist for days because of the sour cream.
- Cream cheese almond filling- The creamy filling in the middle is packed with nutty almond paste and tangy cream cheese. It melts into the cake and is so decadent!
Key Ingredients
- Unsalted butter- Melted unsalted butter adds richness and moisture while helping create a soft, tender crumb. Unsalted butter allows you to control the salt content in the recipe.
- Sugars- Granulated sugar and light brown sugar sweeten the crumble, but you only need granulated sugar for the cake itself.
- Almond extract- This is key for bringing out the rich almond flavor in the cake. Pure almond extract is strong, a little goes a long way! Too much can be overpowering, so measure carefully.
- Sour cream- Sour cream adds moisture and richness while keeping the cake tender. Plain Greek yogurt is the best substitute.
- All purpose flour- Measure it in grams with a kitchen scale for the best result, or gently spoon it into a measuring cup and level it off. If you use the measuring cup to scoop the flour, you'll have too much and the coffee cake will be dry.
- Almond paste- Almond paste is the star of the filling, giving it a deep almond flavor. I used Solo Foods almond paste. Marzipan can be used instead, but it's much sweeter, so adjust the sugar if needed.
- Cream cheese- Use full-fat cream cheese for the best texture and flavor. Bring it to room temperature before baking so it's easy to cream.
Step by Step Instructions
Step 1: First, make the crumb topping by whisking flour, granulated sugar, and brown sugar together in a small bowl. Stir in the melted butter until there are moist, pea-sized crumbs. Place in the refrigerator to chill.
Step 2: In a separate bowl, vigorously whisk the remaining granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and almond extract together.
Step 3: Add the sour cream, whisking until the batter is smooth.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined.
Step 5: In a separate medium bowl, beat the almond paste on medium speed to break it up. Then beat in cream cheese and egg.
Step 6: Pour half of the cake batter into the prepared pan, then spread the almond filling on top. Add the second half of cake batter and sprinkle streusel and sliced (or slivered) almonds on top.
Step 7: Bake until the crumble is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Let the almond coffee cake cool in the hot pan for 10 minutes, then transfer to a wire rack and let cool completely. Slice and serve!
Expert Baking Tips
- Use the right pan. This recipe works best in a 9 or 10-inch metal springform pan with a 10-cup capacity. You can use a 9-inch round cake pan, but make sure it is 3-4 inches deep. A standard 2-inch deep cake pan is too shallow, so the batter might overflow.
- Don't overmix the batter. Overmixing can develop too much gluten in the flour, leading to a dense or tough texture. Mix just until the dry ingredients are incorporated for a tender cake.
- Cover with aluminum foil. If the top browns too quickly, loosely cover it with foil to prevent burning.
Storage Instructions
Store the almond coffee cake in a large airtight container at room temperature for up to 4 days. I recommend lining the container with paper towel to absorb extra moisture so the streusel doesn't get soggy!
Freezing Instructions
Let the coffee cake cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months.
For individual slices, wrap each piece in plastic wrap, place in a freezer bag, and freeze for up to 3 months.
Frequently Asked Questions
This recipe makes a lot of batter, so it unfortunately won't fit in a square pan. If you only have a square pan, try cutting the recipe in half!
If the filling is leaking, it might not have been fully enclosed by the batter. Try spreading a thicker layer of batter on the bottom and leaving a small border around the edges when adding the filling.
If your cake is sinking in the middle, it's probably because it isn't fully baked yet. The batter is super thick, so there's a long bake time. It's done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
More Breakfast and Brunch Recipes to Try
๐ Recipe
Almond Coffee Cake
Equipment
- 1 9-inch springform pan or 10-inch. Must have 10-cup capacity.
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Ingredients
Streusel
- 90 grams all purpose flour
- 85 grams granulated sugar
- 65 grams light brown sugar
- 76 grams unsalted butter melted
Coffee Cake
- 200 grams granulated sugar
- 50 grams light brown sugar
- 114 grams unsalted butter melted
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ยผ teaspoons almond extract
- 240 grams sour cream room temperature
- 310 grams all purpose flour
- 1 tablespoon baking powder
- ยฝ teaspoon salt
Almond Filling
- 227 grams almond paste
- 113 grams full-fat cream cheese room temperature
- 1 large egg room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a springform pan (must have 10-cup capacity) with parchment paper. Set aside.
Streusel
- Whisk flour, granulated sugar, and brown sugar together in a small bowl. Stir in the melted butter until there are moist, pea-sized crumbs. Chill in the refrigerator while you make the batter.90 grams all purpose flour, 85 grams granulated sugar, 65 grams light brown sugar, 76 grams unsalted butter
Coffee Cake
- In a separate large bowl, vigorously whisk granulated sugar, brown sugar, melted butter, eggs, and vanilla, and almond extract until well combined.200 grams granulated sugar, 50 grams light brown sugar, 114 grams unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, 1 ยผ teaspoons almond extract
- Whisk in sour cream until the batter is smooth and well combined.240 grams sour cream
- Fold the flour, baking powder, and salt into the wet ingredients with a rubber spatula until just combined. Set aside.310 grams all purpose flour, 1 tablespoon baking powder, ยฝ teaspoon salt
Almond Filling
- In a separate medium bowl, beat almond paste with an electric mixer on medium speed to break it up. Then beat in cream cheese and egg until smooth and well combined.227 grams almond paste, 113 grams full-fat cream cheese, 1 large egg
Assembly
- Pour the half of the cake batter into the prepared pan. Smooth out the layer with an offset spatula. Then spread the almond filling into a smooth layer on top.
- Pour the second half of cake batter on top of the filling and spread it into an even layer. Sprinkle streusel and sliced almonds on top.
- Bake for 60-70 minutes until the crumble is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Carefully remove the almond coffee cake from the oven. Let cool in the hot pan for 10 minutes, then release the sides of the pan. Transfer to a wire rack and let cool completely.
- Once cool, dust with powdered sugar, slice, and enjoy!
Megan Weimer
This coffee cake had so much almond flavor. The streusel was my favorite part!