There’s something comforting about a homemade coffee cake fresh from the oven, especially one that’s filled with rich almond flavor and topped with buttery almond crumble. The coffee cake itself is soft and tender with the extra egg yolk, sour cream, and almond flour. When you add the almond crumble topping with hints of butter, brown sugar, and sliced almonds, it’s the perfect match for this coffee cake.
Why You’ll Love this Recipe
If you’re someone who believes the best part of a coffee cake is the buttery crumble on top, this recipe won’t disappoint. Every slice is layered with soft, moist cake and finished with a generous almond crumble topping that adds just the right amount of crunch. The almond flavor is warm and inviting, making it a wonderful alternative to traditional coffee cakes. This Almond Coffee Cake Topped with Crunchy Almond Streusel will make you skip the coffee shop pastry selection and go straight home to have a slice of this homemade coffee cake.
Ingredients You’ll Need
- Unsalted butter
- Light brown sugar
- White granulated sugar
- Egg and egg yolk: Helps gives a soft and light texture.
- Rising Star Almond Syrup: Made with natural ingredients, this Almond Syrup tastes like true almond and has a delicious smooth and warm flavor.
- Sour cream: Sour cream helps give the cake a little extra crumb to the texture without making it dense.
- Almond flour
- All purpose flour: Almond flour isn’t stable enough to hold the cakes weight. Incorporating all purpose flour into the batter gives a stable structure.
- Baking powder, baking soda, salt: These agents give the cake a nice rise without getting too puffy.
- Cinnamon
- Sliced Almonds: The sliced almonds bring a satisfying crunch to the top of the cake that just melts in your mouth.
- Powdered sugar
Storage Tips
Room Temperature
Store the almond coffee cake in an airtight container or wrap it tightly with plastic wrap. It will stay fresh at room temperature for 3 days. For the best texture, keep it in a cool, dry place away from direct sunlight.
Refrigerator
For longer storage, refrigerate the coffee cake in an airtight container for up to 1 week. Let slices come to room temperature before serving, or warm them in the microwave for 15 seconds to soften the crumb and refresh the buttery topping.
Freezer
To freeze, allow the cake to cool completely. Wrap individual slices or the whole cake tightly in plastic wrap, then a layer of aluminum foil or place in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving. Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 10 minutes to restore the freshness.
Let’s Start Baking!
Almond Coffee Cake Topped with Crunchy Almond Streusel
Ingredients
Almond Coffee Cake:
- ½ cup unsalted butter, softened (113g)
- 1 egg
- 1 egg yolk
- ¾ cup light brown sugar, packed (160g)
- ¼ cup white granulated sugar (50g)
- 1 tbsp Rising Star Almond Syrup (15g)
- ½ cup sour cream (120g)
- ¾ cup almond flour (72g)
- 1¼ cups all purpose flour (150g)
- 1 1/2 tsp baking powder (8g)
- ½ tsp baking soda (3g)
- ½ tsp salt (3g)
- 1 tsp ground cinnamon (2.5g)
Almond Crumble Topping:
- ¼ cup unsalted butter, melted (57g)
- 1 tsp almond syrup (5g)
- ½ cup all purpose flour (60g)
- ½ cup light brown sugar, packed (110g)
- ½ cup sliced almonds (45g)
Almond Glaze:
- 1 cup powdered sugar (120g)
- 2 tbsp milk
- 1 tsp Rising Star Almond Syrup
Instructions
- Preheat the oven. Preheat your oven to 350°F. Line a 8×8 baking pan with parchment paper and set aside.
Almond Crumble Topping:
- In a medium bowl, stir together the melted butter, almond syrup, all purpose flour, light brown sugar, and sliced almonds until evenly combined. Refrigerate while you prepare the batter.
Almond Coffee Cake:
- In a large mixing bowl using a handheld mixer, cream the softened butter, light brown sugar, and white granulated sugar until light and fluffy.
- Beat in the egg and egg yolk until fully incorporated. Mix in the almond syrup, followed by the sour cream, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the almond flour, all purpose flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no dry streaks are present.
- Spread the batter evenly into the prepared pan. Sprinkle the chilled almond crumble evenly over the top.
- Bake for 35–45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the coffee cake cool in the pan for 30 minutes while making the almond glaze.
Almond Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and almond syrup. Pour over slightly warm glaze, slice, and enjoy!
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