A soft, buttery almond coffee cake layered with a smooth almond filling and topped with brown butter streusel and sliced almonds. Inspired by the flavor of an almond croissant, this bakery-style coffee cake is perfect with coffee or brunch.
- In a small saucepan over medium heat, melt ½ cup (113g) unsalted butter used for the cake batter. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma. Pour into a bowl and let cool for 10–15 minutes.(*see notes)
- In the same saucepan, melt 4 tablespoons (56g) butter that's used for the streusel over medium heat. Cook until the butter turns golden brown and fragrant. Remove from heat. (**see notes)
- In a bowl combine ¾ cup flour, ⅓ cup brown sugar, 2 tablespoons granulated sugar, and a pinch of kosher salt. Add the browned butter along with ½ teaspoon vanilla extract and ¼ teaspoon almond extract. Mix with a fork until crumbly clumps form. Place the streusel in the refrigerator while preparing the cake.
- In a separate bowl whisk 6 tablespoons softened butter and ¾ cup powdered sugar until smooth. Add 1 egg, 1 egg yolk, 1½ teaspoons almond extract, and ½ teaspoon vanilla extract and mix until combined. Stir in ¾ cup almond flour, 1 tablespoon all-purpose flour, and ¼ teaspoon salt until a thick paste forms. Set aside.
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl whisk together the cooled brown butter, ½ cup granulated sugar, and ¼ cup brown sugar until smooth. Add 2 eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract and whisk until glossy. Stir in ½ cup yogurt and ¼ cup milk.
- In a separate bowl whisk 1½ cups flour, 1 tablespoon milk powder (optional), 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon kosher salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Spread the batter evenly into the prepared pan. Use a knife or spoon to gently spread the almond filling on top of the cake batter.
- Sprinkle the chilled streusel evenly over the top and finish with ½ cup sliced almonds.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment paper.
- Dust the top with powdered sugar before slicing and serving.
Notes:
- Place the butter in a light-colored saucepan over medium heat.
- Let the butter melt completely, then continue cooking as it begins to foam and bubble.
- Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
- Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
- As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
- Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.
You want a golden color, not burnt, like toasted hazelnut, not coffee ash.
**Option to Brown All the Butter at Once
If preferred, brown 12 tablespoons (169g) butter in one saucepan. Divide the browned butter after cooking:
- 67% or 2/3 of the brown butter for the cake batter
- 33% or 1/3 of the cake batter for the streusel
Allow the portion for the batter to cool before mixing.
***How to Measure Flour Correctly
Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.
If you don’t have a kitchen scale:
- Do not scoop flour directly with the measuring cup.
- Use a spoon to gently fill the measuring cup.
- Level it off with the back of a knife.
- Do not pack the flour down.
Too much flour is one of the most common reasons baked recipes can become dry and cakey
