Almond Coffee Cake

This soft and fluffy Almond Coffee Cake is bursting with almond flavor and is super moist thanks to the addition of sour cream! The coffee cake is topped with a buttery almond streusel. It’s perfect for breakfast, brunch, dessert, or as a snack!

Course Breakfast, Brunch, Dessert

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 370kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

Streusel

8 tbsp unsalted butter melted and cooled
¼ tsp almond extract
¾ cup granulated sugar
1 cup all-purpose flour spooned and leveled
1 ½ tsp cinnamon
¼ cup sliced almonds

Almond Cake

2 cups all-purpose flour spooned and leveled
2 tsp baking powder
½ tsp salt
¼ cup unsalted butter at room temperature
¾ cup granulated sugar
1 large egg at room temperature
1 egg yolk at room temperature
1 tsp vanilla extract
½ tsp almond extract
¼ cup sour cream at room temperature
½ cup whole milk at room temperature

Icing

½ cup powdered sugar
¼ tsp almond extract
1-2 teaspoons milk

US Customary - Metric

Instructions

Preheat your oven to 350°Fahrenheit and grease an 8x8 square pan. Line with parchment paper and set aside.
Make the streusel- In a bowl, melt the butter and let cool slightly. Add the almond extract. Mix in the granulated sugar, flour, and ground cinnamon. Toss in the sliced almonds. Place in the fridge while you make the cake.
8 tbsp unsalted butter, ¼ tsp almond extract, 1 cup all-purpose flour spooned and leveled, ¾ cup granulated sugar, 1 ½ tsp cinnamon, ¼ cup sliced almonds
In a small bowl, mix together the flour, salt, and baking powder.
2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt
In a separate bowl, use an electric mixer to cream the sugar and butter until smooth. Add the egg, vanilla extract, almond extract, and sour cream.
¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 egg yolk, ¼ cup sour cream, 1 tsp vanilla extract, ½ tsp almond extract
Add the dry ingredients and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined.
½ cup whole milk
Pour the cake batter into your prepared pan. Top with the crumbled cinnamon almond streusel.
Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before removing the warm cake to a wire rack to cool completely.
Once cooled, top with almond icing- in a small bowl whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the cake, slice, and enjoy with a nice cup of coffee!
½ cup powdered sugar, ¼ tsp almond extract, 1-2 teaspoons milk

Notes

Keep the cake in an airtight container at room temperature for 4-5 days.
To freeze, tightly wrap in plastic wrap and then place in a freezer bag. Freeze for up to 2 months. Let thaw at room temperature to enjoy.
Can be made in an 8x8 square pan, a 9-inch round pan, or a 9x5 loaf pan (add extra baking time to load pan).

Nutrition