This Almond Coffee Cake is the kind of recipe I reach for when I want a simple, unfussy dessert that still feels special. It’s tender, lightly spiced, and layered with a buttery streusel that has the sweet, crunchy pop of honey-roasted almonds. It pairs perfectly with morning coffee or an afternoon tea and keeps well for a couple of days if stored properly.

I like recipes that are straightforward and forgiving, and this one fits the bill. The batter is thick but easy to work with, and the yogurt gives the crumb a moist, tender finish without making the cake dense. The streusel goes both inside and on top for a layer of texture in every bite.

Timing is simple: prep, assemble, and bake. The most important bits are getting the butter to the right temperature for creaming and not overmixing once the flour goes in. Follow the steps below and you’ll have a reliably delicious coffee cake with bright almond notes and a satisfying streusel crust.

What You’ll Gather

Before you start, pull your ingredients and equipment together so the process flows. Measure dry ingredients into bowls and have your butter and eggs ready at room temperature. Chopping the almonds ahead of time keeps the assembly quick.

Ingredients

2 cups all-purpose flour — the cake’s structure, gives the crumb body.
1 1/2 teaspoons baking powder — primary leavening to lift the cake.
1 teaspoon baking soda — reacts with yogurt for extra lift and tenderness.
1/2 teaspoon salt — balances sweetness and enhances flavor.
1/2 teaspoon ground cinnamon — warm background spice in the batter.
1 cup granulated sugar — sweetens the cake and aids in tender texture.
1/2 cup unsalted butter (room temperature) — fat for richness and a soft crumb.
2 large eggs — structure and moisture; beat in one at a time.
1 teaspoon vanilla extract — foundational flavor enhancer.
1 teaspoon almond extract — concentrated almond flavor; a little goes a long way.
1 cup plain Greek Yogurt — keeps the cake moist and tender.
1/2 cup all-purpose flour (for streusel) — base for the crunchy streusel.
3/4 cup packed brown sugar — gives the streusel a caramelized depth.
1/2 teaspoon ground cinnamon (for streusel) — ties streusel flavor to the cake.
1/2 stick cold unsalted butter — cut into the streusel for that crumbly texture.
3/4 cup Blue Diamond Honey Roasted Almonds, chopped — the sweet, crunchy star of the streusel and topping.

Step-by-Step: Almond Coffee Cake

Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream together 1/2 cup unsalted butter (room temperature) and 1 cup granulated sugar until light and fluffy, about 3 minutes.
Add the 2 large eggs one at a time, beating until smooth after each addition. Beat in 1 teaspoon vanilla extract and 1 teaspoon almond extract. Stir in 1 cup plain Greek yogurt until the batter is well combined.
Gradually add the dry flour mixture to the wet ingredients and mix just until combined; do not overmix.
To make the streusel, in a medium bowl combine 1/2 cup all-purpose flour, 3/4 cup packed brown sugar, and 1/2 teaspoon ground cinnamon. Cut 1/2 stick cold unsalted butter into small pieces and work it into the dry mixture with your fingertips or a pastry cutter until the mixture is crumbly and evenly moistened. Stir in 1/2 cup of the chopped Blue Diamond Honey Roasted Almonds.
Pour half of the cake batter into the prepared pan (the batter will be thick). Evenly sprinkle half of the streusel mixture over the batter.
Spoon the remaining batter over the streusel and spread gently to cover. Evenly sprinkle the remaining streusel on top, then top with the remaining 1/4 cup chopped almonds.
Bake at 350°F until the top is golden and a toothpick inserted in the center comes out clean, about 45 minutes.
Cool the cake to room temperature in the pan. Cut into squares and serve.

Why This Recipe is a Keeper

The texture balance is the main reason this cake stands out: a tender, moist interior from the yogurt and eggs, and a slightly crunchy, caramelized streusel studded with honey-roasted almonds. The almond extract amplifies that nutty character without overwhelming the cake. Because the recipe is straightforward and uses common pantry ingredients (with a single branded almond element for flavor), it’s reliable and repeatable.

It’s also forgiving. The thick batter and layered streusel mask small variations in mixing, and because the streusel provides a flavor boost, even a slightly less-than-perfect crumb still tastes great. The cake serves well at breakfast, a coffee break, or as a casual dessert—versatile and approachable.

Texture-Safe Substitutions

Butter: If you only have salted butter, use it but reduce the added salt slightly to avoid over-salting the batter.
Greek Yogurt: Use the same volume of plain yogurt (full-fat or low-fat) — it keeps the crumb moist. Thinner yogurts may thin the batter slightly, so fold gently.
Almonds: If you want less intense sweetness from the topping, use a smaller portion of the provided chopped almonds while keeping the streusel ratio the same to preserve texture.
Streusel consistency: Keep the butter cold and cut into small pieces; this preserves crumbly texture. Warmer butter makes a paste rather than crumbs.

Gear Checklist

8-inch square baking pan, greased.
Stand mixer with paddle attachment or a sturdy hand mixer.
Two medium mixing bowls (one for dry, one for streusel).
Measuring cups and spoons.
Rubber spatula and a wooden spoon or whisk.
Pastry cutter or fingertips for cutting butter into streusel.
Toothpick or cake tester to check doneness.

Common Errors (and Fixes)

Overmixing after adding flour: Fix: Mix just until the flour disappears — stop as soon as the batter is uniform to avoid a tough crumb.
Butter too cold or too warm for creaming: Fix: For creaming, butter should be room temperature (not shiny or greasy). If it’s too cold, microwave in very short bursts; if too soft, chill briefly.
Streusel turns into paste: Fix: Keep the butter cold and work it in quickly until crumbly. Chill the streusel briefly if your kitchen is warm.
Undercooked center with overbrowned top: Fix: Tent the cake loosely with foil for the last 10–15 minutes if the top is browning too quickly, and continue baking until a toothpick comes out clean.
Almonds sink or clump: Fix: Chop almonds evenly and toss lightly with a small amount of flour from the dry mix if needed to help them suspend in batter.

Adaptations for Special Diets

Here are gentle adaptations while keeping texture in mind:

Gluten-free: Use an equal volume of a cup-for-cup gluten-free flour blend formulated for baking; expect a slightly different crumb and watch baking time closely.
Dairy-sensitive: Substitute plain, thick dairy-free yogurt of the same volume for the Greek yogurt and use a dairy-free butter alternative for both the batter and streusel, keeping fats cold for the streusel.
Lower sugar: Reduce granulated sugar slightly in the batter if desired; keep brown sugar in the streusel for that caramel flavor, or cut back a little while monitoring sweetness to taste.

Pro Tips & Notes

Room-temp eggs and butter: They incorporate more evenly. If pressed for time, place eggs in warm water for 5 minutes and soften butter in 10–15 second microwave bursts until just soft.
Even streusel layer: Press half the streusel gently over the first batter layer for an even distribution, then cover with batter and finish with the remaining streusel.
Chop almonds uniformly: Aim for small, even pieces so every bite has consistent crunch without big shards that dominate texture.
Check doneness: A toothpick should come out clean or with a few moist crumbs — not wet batter. If unsure, check again after 5 minutes.
Cooling: Let the cake cool in the pan to room temperature to set the crumb before cutting; this prevents a mealy break.

Store, Freeze & Reheat

Store slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze individual squares wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw at room temperature or warm gently in a low oven (about 300°F) for 10–15 minutes to restore crunch. If reheating a refrigerated slice, a short time in a toaster oven or microwave (briefly, and then crisp under a broiler if desired) brings back a fresh-baked feel.

Common Qs About Almond Coffee Cake

Can I use a different pan? Yes — a slightly larger pan will yield a thinner cake and shorter bake time; a smaller pan will need longer baking. Stick to an 8-inch square for the texture and timing specified.
Do I have to use honey-roasted almonds? The recipe calls for Blue Diamond Honey Roasted Almonds for a specific sweet-crunch profile, but you can use another chopped almond if needed — texture will remain, flavor will vary.
Why both baking powder and baking soda? They work together here: baking powder gives general lift while the baking soda reacts with the yogurt’s acidity to improve rise and browning.
How do I stop the streusel from getting soggy? Keep the butter cold when mixing streusel and don’t press it too deeply into the batter. Letting the cake cool in the pan allows the streusel to set rather than steam into the cake.

Ready to Cook?

All set. Gather your ingredients, preheat the oven, and follow the steps above. This Almond Coffee Cake rewards straightforward technique and a little patience—expect a moist, tender cake with a crunchy, almond-studded streusel that makes every slice worth the effort. Enjoy the baking, and enjoy the first warm bite even more.

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