Almond Coffee Cake
This almond coffee cake is a perfect spin on the classic. The sour cream ensures that this cake is moist and light, while the almond extract and squeeze of lemon juice gives the cake its delicious flavor! Topped with a buttery brown sugar and sliced almond crumble. Perfect to enjoy with a hot mug of coffee.
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Servings: 8 slices
Equipment
- Springform Pan or round 9-inch pan
Ingredients
- 1/2 cup butter salted, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 2 large eggs
- 1 cup sour cream not reduced fat
- 2 teaspoons lemon juice
- 2 teaspoons almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
- 1 1/2 cups all-purpose flour
For the crumble topping:
- 1/4 cup butter salted, cold, cubed
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sliced almonds
Instructions
Make the cake:
- Preheat oven to 350℉. Prepare a 9-inch round cake pan or springform pan with parchment paper by cutting it into a circle that fits in the bottom of the pan. Set aside.
- With a hand mixer, cream the butter, brown sugar, and granulated sugar in a large mixing bowl for about two minutes.
- Mix the eggs in one at a time. Add the lemon juice, almond extract, and sour cream. Add in the baking powder, baking soda, and salt. Gradually add the flour, making sure to scrape the sides of the bowl to incorporate all the ingredients. Pour the ingredients into the parchment paper-lined cake pan.
Make the crumble topping:
- Cube the butter into about 1/4 inch pieces and add it to a medium mixing bowl. Add the flour, brown sugar, and sliced almonds. Using your hands, combine the ingredients until it resembles a course crumble. Sprinkle the crumble over the top of the cake batter.
- Bake the cake for 45-50 minutes. The cake is ready when you stick a toothpick in the center of it and moist crumbs stick to it. If there is still wet batter on it, it needs to bake longer. The crumble will also be golden brown. Let it cool for 10-15 minutes before cutting into slices.
Notes
Store this cake in an airtight container for up to 3 days at room temperature.
You can also freeze this coffee cake for up to 3 months if stored in an airtight container. Allow it to thaw at room temperature before eating.
Nutrition
Serving: 1slice | Calories: 528kcal | Carbohydrates: 66g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 364mg | Potassium: 165mg | Fiber: 2g | Sugar: 40g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg
Calories: 528kcal
Tried this recipe?Mention @Bake.With.Jamie