This almond coffee cake has a moist crumb, a rich almond paste and cream cheese filling, and a crunchy streusel topping. It's perfect for breakfast or brunch!
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.
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, ½ 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.
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!
Notes
Use room temperature ingredients for a smooth batter.
Storage- Store in a large airtight container at room temperature for up to 4 days. You can also place slices in a sealed container. Line the container with paper towel to keep the streusel crisp.Freezing- Wrap the cooled cake with plastic wrap and a layer of aluminum foil. Freeze as is or place it in a freezer bag for up to 3 months. Let thaw overnight in the refrigerator and bring it to room temperature before serving. You can also freeze slices.
