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Almond Coffee Cake

Almond Coffee Cake Recipe

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 427
Ingredients Method Notes

Ingredients
  

  • ½ cup sliced almonds
  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • 3 tbsp unsalted butter, melted
  • 4 oz almond paste
  • 2 tbsp unsalted butter, very soft
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1¾ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1½ tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup full-fat sour cream

Method
 

  1. Stir together the streusel ingredients until clumpy and set aside.
  2. Beat almond paste, butter, and sugar until crumbly, then add the egg and beat until smooth and spreadable.
  3. Cream the butter and sugar for the batter until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then add the extracts and sour cream on low speed.
  5. Fold the whisked dry ingredients into the wet mixture just until no streaks remain.
  6. Spread half the batter in a greased 9-inch square pan, dollop and spread the almond filling, top with remaining batter, and scatter the streusel.
  7. Bake at 350°F (175°C) for 42–48 minutes until a toothpick comes out with moist crumbs. Cool in the pan 20 minutes.
  8. Slice and serve warm or at room temperature.

Notes

If you bake in a glass pan, drop the oven temperature to 325°F (160°C) and add 5–7 minutes to the bake time. The cake keeps well at cool room temperature for two days, but refrigerate after that.