Almond Coffee Cake

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Almond Coffee Cake-this simple coffee cake has a sweet almond streusel filling and topping. It is great for breakfast, brunch, or dessert.

Almond Coffee Cake Recipe

This post is sponsored by Blue Diamond Almonds.

Mother’s Day is on Sunday, less than a week away. Are you ready to spoil mom? I love being spoiled with flowers, cards, and gifts, but my favorite part of Mother’s Day is spending time with my boys. Their sweet hugs, kisses, and snuggles are the best.

I will admit, I do love a good Mother’s Day brunch, so if my boys want to make me breakfast, I won’t argue:) If you want to make your mom’s morning extra special, I suggest you start with our Spring Vegetable Egg Casserole and end with this Almond Coffee Cake. Your mom will feel like a queen!

Almond Coffee Cake Recipe on twopeasandtheirpod.com

This Almond Coffee Cake is the BEST coffee cake I have ever eaten…and that is kind of saying a lot since I have eaten a lot of cake in my life:) This is hands down my favorite!

Almond Coffee Cake Recipe

I used Blue Diamond’s Honey Roasted Almonds to create an almond streusel filling and topping for the cake and it is really makes the cake! When you see the cake, you will instantly fall in love with the almond streusel topping. The pleasant surprise is the tunnel of almond streusel filling in the inside of the cake! Double the almond streusel, double the deliciousness!

Treat mom to Almond Coffee Cake on Mother’s Day! She deserves it! And this cake is great for breakfast, brunch, or dessert. And on Mother’s Day, mom can eat cake all day long if she wants. It is totally allowed:)

Almond Coffee Cake Recipe

Almond Coffee Cake

This simple coffee cake recipe is my favorite! It has a sweet almond streusel filling and topping. It is great for breakfast, brunch, or dessert.
5 from 1 vote
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes

Ingredients

  • For the Cake:
  • 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 at room temperature
  • 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
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Instructions

  1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Using an stand mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract, almond extract, and Greek yogurt. Mix until well combined.
  4. Slowly add in the dry ingredients. Mix until just combined.
  5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Stir in 1/2 cup of the chopped almonds.
  6. Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel. Top with the remaining 1/4 cup chopped almonds.
  7. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.
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  29. Note-you can replace the Greek yogurt with sour cream, if desired.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Guess what?  Using an 8 X 8 baking pan for this recipe is a disaster.  I should have known better but I followed the directions.  As I type my house is filling with smoke from the batter overflowing the baking dish to the bottom of the oven.  This was to by my centerpiece for Mother’s Day brunch.  That’s a lot of expensive ingredients wasted, not to mention time and effort.  I can tell that the top and edges are going to burn before the center cooks through.  TOTALLY disappointed.  If you make this, use a larger baking pan.  I have made similar recipes with success using a bundt pan.  Dang.

    1. Sorry you had trouble with the recipe. I make the cake in an 8×8 pan and it works just fine. The pictures of the cake in the post are from an 8×8 pan. I will try a bundt pan next time to give people options.

  2. Delicious almond coffee cake recipe! I used sliced almonds rather than the coarser chopped nuts. I baked it as directed in the recipe in an 8×8 pan and it turned out perfectly. Thanks for the recipe!

  3. Please tell me a substitute of greek yoghurt also and if ho ey roasted almonds are not available can unsalted almonds be used?

  4. 1 star
    This came out terribly dry. Inedible. I followed the recipe to a T and tested every few minutes after 35 minutes until the center was just done. First two peas fail for me:(

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