Almond Coffee Cake by Tori Nicole - Musely
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Almond Coffee Cake

posted in Food & Drink > Recipes
  • 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

  • Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.
    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    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.

  • Slowly add in the dry ingredients. Mix until just combined.
    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.

  • 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.
    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.
    Note-you can replace the Greek yogurt with sour cream, if desired.


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