Almond Coffee Cake
This Almond Coffee Cake combines a tender, almond-infused base with a buttery cinnamon-almond streusel topping. The balance of sweetness, nuttiness, and warmth makes it perfect for pairing with coffee or tea, creating a delightful treat for breakfast or dessert.
Servings 12
Ingredients
Almond Cake
- 1¾ cups 218.75 g all-purpose flour weighed in grams or spooned and leveled
- ½ cup 118.29 ml vegetable oil
- ¾ cup 150 g granulated sugar
- ¾ cup 177.44 ml buttermilk
- 2 large eggs room temperature
- 2 Tsp 8 g baking powder
- ½ Tsp 3 g salt
- 1½ Tsp almond extract
- ¼ Tsp vanilla extract
Cinnamon Almond Streusel
- ½ cup 62.5 g all-purpose flour
- ⅓ cup 66 g brown sugar packed
- 3 Tbsp 42 g unsalted butter melted
- ½ Tsp ground cinnamon
- 2 Tbsp sliced almonds crushed into small pieces
Instructions
- Cinnamon Almond Streusel
- In a medium bowl, stir together the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until the texture becomes like damp sand, then gently fold in the sliced almonds.
- Almond Cake
- Preheat the oven to 350°F. Lightly coat a 9-inch round pan with nonstick spray and line the bottom with a parchment paper circle.
- In a medium bowl, whisk the flour, baking powder, and salt until evenly combined.
- In a large bowl, whisk the oil and sugar until thoroughly combined. Mix in the eggs along with the almond and vanilla extracts, then stir in the buttermilk.
- Carefully fold the dry ingredients into the wet mixture, mixing just until combined. Transfer the batter to the prepared cake pan and sprinkle the streusel evenly over the top.
- Bake on the middle rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan until it's safe to handle, then gently invert it onto a cooling rack.
Notes
- Storage: Keep the cooled almond coffee cake in an airtight container at room temperature for up to one week. For longer storage, freeze it for up to three months—slicing it beforehand makes thawing easier.