Almond Coffee Cake
This Almond Coffee Cake is SO DELICIOUS! Nutty, moist, and topped with a crunchy streusel perfect for coffee time or brunch.
Servings: 8 servings
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup plain Greek yogurt
Streusel Filling and Topping
- 1/2 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 stick cold unsalted butter
- 3/4 cup Blue Diamond Honey Roasted Almonds chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Grease your 9x13 inch baking pan with butter or spray it with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In another bowl, use an electric mixer to cream together the granulated sugar and unsalted butter until light and fluffy, about 3-5 minutes.
- Add the eggs, vanilla extract, and almond extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the Greek yogurt. Start and end with the dry ingredients, mixing just until combined.
Streusel Preparation
- In a separate bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Stir in the chopped Honey Roasted Almonds.
Assembly and Baking
- Pour half of the cake batter into the prepared baking pan. Sprinkle half of the streusel mixture on top. Then, add the remaining batter and finish with the rest of the streusel topping.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Once cooled, slice and serve with your favorite coffee or tea!
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Electric Mixer
- Spatula
- 9x13 inch baking pan
- Cooling Rack
Notes
- For a nuttier flavor, substitute pecans for almonds in the streusel topping.
- You can add chocolate chips or fresh berries to the batter for a delicious twist.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftovers wrapped tightly for up to 3 months; thaw in the refrigerator before serving.
- Use room temperature butter and eggs for better mixing and texture.